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Get to Know Sustainable Protein Co-Director Bill Aimutis

Author: D'Lyn Ford

Rodolphe Barrangou and Ph.D. student Echo Pan in the lab.

Nov 6, 2024

Future-proofing Food and Agriculture: NC State’s Genome Editing Center

How will genome editing benefit food and agriculture? We asked CRISPR expert Rodolphe Barrangou, an NC State faculty member and co-founder of five companies. 
A boudin sausage cut in half with a plastic fork

Oct 23, 2024

Fishing for a New Sausage Recipe

A new recipe for boudin, a beloved Louisiana sausage, calls for smoked salmon and expertise from seafood scientists with NC State University. 
Food scientist Keith Harris with three team members at 321 Coffee

Oct 15, 2024

A Food Scientist Breaks Down the Pumpkin Spice Phenomenon

Coffee with notes of cinnamon, nutmeg and ginger — starting in August? A food scientist explains pumpkin spice's origins and its lasting appeal. 
Prestage family members with chancellor and CALS leaders

Oct 9, 2024

Poultry Science Celebrates 100 Years at NC State

NC State is one of only six U.S. universities with a dedicated poultry science department, which is celebrating a century of research and collaboration. 
Research center buildings in Mills River

Sep 18, 2024

USDA Funds NC State Specialty Crop, Organic Research

Learn more about $18.3 million in new U.S. Department of Agriculture funding for NC State research on nursery crop automation, Christmas tree genetics, carbon storage in soil, and organic farming research priorities. 
A preschool student holds a carrot

Aug 20, 2024

Lively Learning: ‘Their Eyes Just Bloomed Open’

Preschoolers learn to love science and enjoy healthy foods through hands-on PEAS activities from NC State Extension. 
aerial image of farms

Jul 10, 2024

CALS Offers New Grants to Tackle Needs in Animal Agriculture 

As the next step for the Food Animal Initiative, CALS is funding grants to tackle issues in food animal production and workforce development, collaborating with veterinary and industry partners. 
side view of a steak on a grill above hot coals

Jul 1, 2024

The Science of Steak on the Grill

Did you know that grilling a steak involves science? Fire up the grill this weekend to see the Maillard reaction as the meat browns and grill marks appear. 
Benjamin Peeler handwaters the 18th green at Pinehurst No. 2

Jun 7, 2024

Birdie’s-Eye View

As an intern at the famed Pinehurst No. 2, Benjamin Peeler, a student with NC State’s Agricultural Institute, had a hands-on introduction to the work of getting a golf course ready to host the 2024 U.S. Open. 
portrait of Bill Aimutis

May 31, 2024

Get to Know Sustainable Protein Co-Director Bill Aimutis

A food scientist who's left his mark on store shelves worldwide will take on a fresh challenge as co-director of a new sustainable protein center at NC State.