Food production is the world’s most critical grand challenge. The time is now, and the college is positioned to help find the answers to the big questions surrounding food production.
Meeting the looming global food crisis is the issue at hand as CALS co-hosts the 2014 North Carolina Agriculture and Biotechnology Summit.
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.
A DNA cutting technology has changed the world of genetic studies, advancing food and agriculture, biotechnology and medical industries. In this short video, Dr. Rodolphe Barrangou discusses the CRISPR technology used in his lab in the Department of Food, Bioprocessing and Nutrition Sciences.
When College of Agriculture and Life Sciences alumnus Dr. Giles Shih talks about the success of his company, BioResource International (BRI), he sometimes mentions the Louis Pasteur quote “chance favors the prepared mind.”
Eager instructors, ‘cool courses’ and the very latest from the lab are the benefits of the Biotechnology Program’s unique teaching postdoctoral fellowship.
Dr. Todd Klaenhammer, university distinguished professor and William Neal Reynolds professor of food, bioprocessing and nutrition sciences, is the 2012 recipient of the Harris Award for Excellence in Food Science and Technology given by the Ohio State University Department of Food Science and Technology.
Dr. Elizabeth B. Wilson, associate professor of agricultural and extension education in N.C. State University’s College of Agriculture and Life Sciences, received a 2010 Regional Teaching Award at the Association of Public and Land-grant Universities 123rd Annual Meeting in Dallas.