A World with Abundant Food

Imagine
Imagine...A World with Abundant Food

The College of ACES influences the world’s systems for growing and distributing food in many ways. From innovations in plant and animal production to safe, nutritious, economical meals for consumers, ACES is tackling hunger, the most basic of human needs.

Our scientists, educators, and students reach around the globe to understand and address poverty and food security for populations at risk. They also add value to food here at home through solutions that work. Discoveries made in ACES lead to new traits in the world’s most important food crops and animal species. Innovative strategies protect food supplies from pests, diseases, and other losses.

Scientists are also discovering ways to customize nutritional approaches to meet individual needs. Professors in economic and business disciplines delve deep into the workings of prices, market structures, and public policies. Other faculty investigate how families make decisions about food and how to encourage the development of healthy children.

Knowledge is increased and lessons are learned all over the world by students, partners and clientele of ACES, leading to new solutions for problems like food security and poverty, while creating value for people through food system innovations.

Other Features

Highlighted Research

Dr. Phil Cardoso, DVM
Improving dairy cow efficiency
Dr. Phil Cardoso, DVM

Dr. Phil Cardoso’s research at Dairy Focus looks at how dairy cow efficiency can be improved through cow health, production and reproduction. Cardoso’s research is grounded in two major areas: 1) mechanisms of metabolic adaptation from gestation to lactation in dairy cows (transition period), and 2) impact of nutrition on metabolism, reproduction, and health in dairy cows. His team collaborates and works to meet the challenges of the Illinois dairy industry and dairy farmers at large to help them maintain a more productive and efficient herd.

Classes

ANSC 409: Meat Science
Dr. Anna Dilger and Dr. Dustin Boler

ANSC 409, Meat Science, covers a broad range of topics in the animal agriculture industry. The semester starts with a study of meat tissue—its function and structure—and then students talk about how muscles transition into meat.

According to course professor Anna Dilger, “We discuss the inspection and slaughter processes of beef, pork, and lamb and cover aspects of fresh meat quality and palatability. We finish up with units on sausages, cured products, and sensory evaluation of meat products. We also discuss packaging, merchandizing, and safety of meat.”

Students often come into the class fairly new to the meat industry and have various career goals—vet, sales, research, and management. Former ANSC 409 students can be found throughout the agriculture industry. Many work in the meat industry, in jobs including research and development, quality assurance, and operations. The meat industry has abundant opportunities for bachelor’s graduates, but some students seek further education in meat science, earning master’s or doctoral degrees. Others seek careers in animal nutrition or as veterinarians.

Professor Dilger hopes that “the insights students gain in ANSC 409 make them more well-rounded animal scientists and allow them to be flexible in their careers and take opportunities that may arise.”

Reflecting on her experience taking the course, Kaylee Williams said, “ANSC 409 gave me the opportunity to understand meat composition, processing, and quality of different meat products. It was very beneficial to be able to apply what I have learned in my other animal science coursework to understand the final meat products are affected.”

Professor Dilger’s favorite day of the course is one of the last of the semester, when the class discusses sensory evaluation of meat.

“We purchase several types of meat products, many that students would not buy on their own. It has become known as ‘Eat a Lot of Meat Day’ because we try so many new things. It’s fun to see students move beyond their comfort zone and try new things. So many times they discover something they like that they didn’t know existed.”