A World with Abundant Food

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. Dan Shike
Beef cow nutrition and efficiency
Dr. Dan Shike

Dr. Dan Shike is identifying nutritional strategies and management practices that improve efficiency, reproduction and profitability in beef cow/calf production. He is studying how nutrition and management of the cow during gestation and lactation not only impacts the reproductive performance of the cow, but also what impacts this may have on the developing fetus and early postnatal life. Currently, his team is evaluating the effects of gestational nutrition (fetal programming) on subsequent calf growth, efficiency, methane production and carcass traits. In addition, he is investigating the effects of gestational nutrition on the female offspring traits including growth, efficiency, fertility and future milk production.


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