The Department of Agriculture, Food, and Resource Sciences prepares students to make significant, positive contributions to the food and agricultural sciences through learning, discovery, and engagement. Students are provided with experiential learning opportunities through our state-of-the-art research, education, and farm facilities. This active learning environment prepares students for careers in veterinary medicine, animal management and production, agricultural education, plant breeding and biotechnology, greenhouse and nursery management, landscape design, water quality, nutrient management, food and fiber processing, natural resource sciences, food safety, marketing and management, international trade and development, and economic research. The department offers two undergraduate degrees: Agribusiness and General Agriculture. General Agriculture has four concentrations: Agricultural Education, Plant and Soil Science, Animal and Poultry Science/Pre-Veterinary Medicine, and Agricultural Studies. We offer two graduate degrees: M.S. in Food and Agricultural Sciences and Ph.D. in Food Science and Technology.
The mission of the Department of Agriculture, Food, and Resource Sciences is to provide students with an active learning environment that will prepare them to compete successfully in a global society. Graduates of our programs will be poised to make significant, positive contributions to the food and agricultural sciences, which is in keeping with the land-grant philosophy of learning, discovery, and engagement. Thus, it is our never-ending task to provide students with a nurturing environment that offers opportunities for discovery through experiential learning. Accomplishment of our task will result in graduates who have:
skills in information management;
critical and analytical thinking skills necessary to integrate theory and real-world situations for making management decisions;
the ability to communicate effectively; and
the ability to compete in a highly technological, computer-information oriented, global society.
Additionally, we strive to prepare students who can interact successfully in an ethnically diverse workforce that is comprised of people of socially and culturally diverse backgrounds.
Goal and Objectives
The goal of our academic programs is to provide the nation and the world with graduates who have attained intellectual and professional competencies. Graduates of the Department of Agriculture, Food, and Resource Sciences will have received cross-disciplinary and interdisciplinary training that will enable them to successfully integrate into any career related to the food and agricultural sciences.
To provide an interdisciplinary program in the mathematical, biological, physical and social sciences, and humanities to support individual areas of concentration in the food and agricultural sciences, including conservation and preservation of our natural resources
To prepare students to interpret and apply scientific principles and techniques in the ever-evolving food, agricultural, and environmental sciences, on a global basis
To promote civic responsibilities of our students, faculty, and staff through community interactions
To provide students with the applied information technology skills necessary to compete successfully in today's workforce.
|Departmental Faculty & Staff Directory
Schwarz, Jurgen G., Professor & Chair
Allen, Arthur L., Professor
Cotton, Corrie, Research Assistant Professor
Escobar, Enrique N., Assistant Professor
Gong, Tao, Assistant Professor
Hashem, Fawzy, Research Associate
Khatabi, Behnam, Assistant Professor
Marsh, Lurline, Professor
Min, Byungrok, Assistant Professor
Parveen, Salina, Associate Professor
Shorter, George, Assistant Professor
Tubene, Stephan, Associate Professor
Zebelo, Simon, Assistant Professor
Sykes, Gail, M.S.
Crop Research and Aquaculture
Crop Research and Aquaculture
Trigg Hall, Room
USDA/1890 Program Manager
1137 Trigg Hall
Center for Food Science & Technology
Bishop, Tracie, M. S.
GIS Program Manager
GeoTech Lab, Crop Research and Aquaculture