NC State's Food Innovation Lab focuses on plant-based foods and aims to increase food processing in N.C.
Advancing Hemp Research
Pyxus International Inc. partners with NC State to optimize hemp production practices.
$10M Grant to NC State, USDA-ARS to Advance Cover Crops, Transform Agriculture
Chris Reberg-Horton, a professor in Crop and Soil Science, will co-lead a five-year, $10 million grant to improve the sustainability and profitability of agriculture by advancing the study and use of cover crops such as rye, clover and radishes.
Veterans on the Farm
Two former military couples use their North Carolina Farm School experiences to introduce other veterans to opportunities in farming.
You Decide: Should We Always Be Paid For What We Want to Do?
What determines the kinds of jobs available and what they pay?
Economic Perspective: Who Pays the Tariffs?
Do we know who is paying for the tariffs in the trade war?
New Genetic Engineering Toolset Produces Better-Modified Plants Faster, Easier
NC State researchers share a new set of genetic engineering tools that makes modifying large plant genes faster and easier. This should improve the precision and reliability of the foundation for innovations in pest resistance, yield increases and growing season extensions.
Emerging Research Showcase Connects Faculty with Partners
In October, seven faculty members presented their innovative food animal research to potential industry partners at the second Emerging Research Showcase.
Toward a Better Harvest: Cutting Farm-Level Food Loss
New measurement methods developed at NC State University give farmers a better understanding of how much edible and marketable produce they could be losing at season’s end – and how that affects their bottom line.
Reducing Bacterial Diseases in Peppers
NC State is part of a multistate research project to reduce bacterial diseases in peppers.