Project Aims to Eliminate ‘Ugly’ Sweet Potatoes
Dr. Mike Boyette and grad student Amber Tsirnikas are on a mission to help farmers grow better (more attractive) sweet potatoes. Their efforts could boost the industry in a big way.
Online Master of Nutrition Program Nabs Top National Ranking
For the second year in a row, NC State’s online Master of Nutrition program ranked No. 1 on a list of the country’s top programs by BestColleges.com.
‘Visionary Gift’ to Bolster Plant Breeding Program
A new endowment – and allied challenge initiative – from Drs. Charlie and Marilyn Stuber will fuel the future of plant breeding at NC State.
Haddad Named Fellow of Ecological Society of America
Dr. Nick Haddad, wildlife corridor expert and professor of applied ecology, has received a prestigious Ecological Society of America fellowship.
Fueling the Future of Specialty Crops
A $1 million specialty crops professorship and allied programmatic endowment for the NC State Specialty Crops Program will create exciting new opportunities for North Carolina farmers.
Barrangou Wins 2017 NAS Award in Molecular Biology
Dr. Rodolphe Barrangou of the Department of Food, Bioprocessing and Nutrition Sciences adds a National Academy of Sciences award to his growing list of accolades.
Simpson Named Biochemistry Department Head
Dr. Melanie Simpson, widely recognized as a top researcher on prostate cancer, will join NC State as the new head of the Department of Molecular and Structural Biochemistry.
AgPack Strong: A Force of Nature
Armed with two NC State degrees and an unflinching desire to help others, Paula Woodall makes a real difference in the lives of youth and farmers alike.
Vivian Howard’s Words Resonate, Celebrate
During her Dec. 15 Eloise Cofer Lecture on connecting food, family and community, Howard shared stories of growing up in Deep Run, N.C., and how proud she is to be from Eastern North Carolina.
NC State Charcuterie School Teaches Art, Science of Cured Meats
NC State Extension Meat Specialist (and connoisseur of cured meats) Dr. Dana Hanson and his team offer a unique course on how to make tasty — and safe — charcuterie.