Microbes might be invisible, but their teeming masses influence everything from agriculture to the environment to the food we eat. That’s why experience working with microbes has become a must for countless industries.
To even a seasoned football kicker, a 59-yard field goal is a daunting feat. Add in that it’s at your school’s high-energy homecoming game in front of 51,000 fans and it’s your first collegiate field goal attempt. But no problem, says Illinois kick-off specialist and agricultural communications sophomore Ethan Moczulski, it’s easy: just black out.
During her summer break, Delaina Sigman was handed a protractor, a pencil, a sheet of paper, and a compass. Then she was told to navigate her way through the wilderness. This was just the beginning of Cadet Summer Training, an experience Sigman participated in as a student in the University of Illinois Urbana-Champaign’s ROTC program.
Food systems for humans and wildlife was the theme of a symposium held Oct. 17-18 at the University of Illinois Urbana-Champaign. The annual symposium focuses on a particular aspect of international food security each year.
Outbreaks of Escherichia coli in several states have been linked to onions on McDonald’s Quarter Pounder hamburgers, following on the heels of a recall of Boar’s Head deli meat products linked to Listeria monocytogenes earlier this year.
The College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign has launched a brand-new ACES Online website, designed to make education from the College of ACES more accessible to learners around the world.
“I want to create something so unique that it will captivate experts and keep everyday people coming back,” said Bradley “Brad” Beam, an entrepreneurial winemaker from Illinois. Since founding Spoon River Junction in 2020, Beam has kept this mission a central focus of his efforts. Yet his journey toward innovative success and passion for winemaking began years earlier.
What if farmers could not only prevent excess phosphorus from polluting downstream waterways, but also recycle that nutrient as a slow-release fertilizer, all without spending a lot of money? In a first-of-its-kind field study, University of Illinois Urbana-Champaign researchers show it’s possible and economical.
Climbing the well-worn marble stairs, one cannot help but think of the generations of students and faculty who have tread these hallowed halls. Mumford Hall has been called the heartbeat of the College of Agricultural, Consumer and Environmental Sciences. Home to the dean, administrative offices, and the Department of Agricultural and Consumer Economics, it is the flagship of ACES.