With help from a CALS scientist, students from one of the most underserved counties in the state will operate a biotech company right out of their high-school lab.
NC State University’s largest outreach effort, the North Carolina Cooperative Extension Service, enters its second century with a new strategic plan focused on agriculture, food and 4-H youth development.
Extension takes on hydrilla, the ‘King Kong of aquatic weeds.’
NC State University’s College of Agriculture and Life Sciences will receive $12.4 million over the next four years from the Bill & Melinda Gates Foundation to improve a crop that is an important food staple in sub-Saharan Africa – the sweet potato.
When Kendra Stallings first saw bottles of JuVn8 smoothies on the shelf at a Food Lion in Emerald Isle, she couldn’t contain her excitement. At the beach for a family vacation, Stallings showed the smoothies to her parents, who each then announced to anyone within earshot, “My daughter made these!” Stallings earned her NC State master’s degree from the Department of Food, Bioprocessing and Nutrition Sciences this past May.
Dr. Bob Franks of NC State University’s College of Agriculture and Life Sciences has a bone to pick with those who determined that the dogwood is the state flower of North Carolina.
“It actually should be called the ‘state inflorescence,’” Franks, associate professor of plant and microbial biology, said with a laugh. And Franks would know, having spent the past five years working on a National Science Foundation-funded grant to study the inflorescence architecture, or variation in the arrangement of flowers, of the dogwood.
Thanks to the first two years of a $125,198 Philip Morris International pilot project grant, Cooperative Extension is helping migrant workers avoid agricultural health and safety dangers, such as pesticide poisoning, heat stroke and green tobacco sickness.
Every day, more than 100 million people throughout South and Southeast Asia drink well water contaminated by toxic levels of arsenic. But two NC State University scientists are conducting fundamental research aimed at changing that.
Fa.cil.i.tate: to make easy or easier. Thanks to the efforts of N.C. Cooperative Extension’s facilitation team, planning, implementing and collaborating have become easier for groups and counties across the state.
What do Firsthand Foods CEO Jennifer Curtis, University of Georgia faculty member Suzanne O’Connell and Western Illinois University Organic Research Director Joel Gruver have in common? All developed a passion for what they do now through earlier work with the Center for Environmental Farming Systems.