Ludovico Cademartiri and his research group have been working to provide tools for plant science and agronomy since 2012. After five years, their research has made major advancements for the plant science and agriculture communities enabling them to develop transparent soil technology and receive a generous grant from the National Institute of Food and Agriculture. …Continue reading “Transparent soil research continues in the L. Cademartiri lab”
First established on Oct. 16, 1979, World Food Day recognizes the day in 1945 when 42 countries assembled in Quebec, Canada to create the Food and Agriculture Organization of the United Nations to free humanity from hunger and malnutrition, effectively managing the global food system.
Being able to feed the world is a monumental undertaking, but Dirk Maier, a professor in the Department of Agricultural and Biosystems Engineering, is utilizing computer simulations and inexpensive drying and storage technologies to help smallholder farmers save more of their harvests.
While most students were lounging in the sun and taking a rest on spring break, three agricultural engineering (AgE) seniors were busy working with local Nicaraguans to provide a fruit preservation method for their community. Kristine Gleason, Alyse Herr, and Nicole Stoll partnered with EOS International to travel to Nicaragua and design and test a …Continue reading “Students implement fruit dehydrator in rural Nicaragua”
Researchers in the Department of Chemical and Biological Engineering are studying the aqueous extraction processing of soy as a “promising green alternative to hexane extraction processing.” K. A. Campbell, a graduate student in the department, and Professor Chuck Glatz have recently published their findings in the Journal of Agricultural and Food Chemistry. Read more here.
