Walnuts are known to be a rich source of disease-fighting nutrients; they are often labeled a “superfood” and are key components of the Mediterranean diet. Yet as much as science has revealed about the health benefits of walnuts, their phytochemical makeup in large has remained a mystery to this point.
North Carolina State University 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.
Also honored by CALS were Outstanding Alumni Award winners and recipients of the Young Alumni Award.
The ongoing efforts of College researchers soon will yield a huge financial harvest for sweet potato growers and processors: The ground has been broken for a future $20 million sweet potato processing facility in eastern North Carolina.
In April, CEFS kicked off its 20th anniversary celebration, which continues this fall with a SOILbration and reunion for past faculty, interns and apprentices.
Six William Neal Reynolds Professors uphold the College’s strategic vision and goals through impactful research endeavors.
Dr. Deyu Xie of the College of Agriculture and Life Sciences organized the 2014 event and also served as chair of two of the symposia during the five-day conference.
Friends of JC Raulston Arboretum assembled July13 to honor those who have consistently supported the work of N.C. State University’s nationally renowned teaching and research garden. Specifically, they came to dedicate the Bobby G. Wilder Visitor Center and the Legacy Brick Circle Entrance. Wilder, a longtime benefactor of the JCRA, was honored for his many hours of volunteer service, years of financial commitment and generous planned gifts.
The Ruby C. McSwain NAADA Outstanding Philanthropist Award was given to Bill and Marsha Prestage and the Prestage family. Dr. William K. Collins was named a 2014 recipient of the NAADA Volunteer Service Award.
The students were among winners at the 2014 Experimental Biology meetings, in conjunction with the American Society for Nutrition’s 78th Scientific Sessions and Annual Meeting.