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ACES alumni board supporting the best and brightest
Since 1978, the Jonathan Baldwin Turner (JBT) Scholar program has recognized a group of talented students each year from the College of Agricultural, Consumer, and Environmental Sciences
U. of I. project uses large-scale, real-world data to improve farm management practices
Agricultural field trials can provide crucial information that helps scientists and farmers optimize production and reduce environmental impacts.
Smart food drying techniques with AI enhance product quality and efficiency
Food drying is a common process for preserving many types of food, including fruits and meat; however, drying can alter the food’s quality and nutritional value. In recent years, researchers have developed precision techniques that use optical sensors and AI to facilitate more efficient drying.
ACES grad student helps identify new species of invasive toad in Madagascar
Devin Edmonds isn’t like most amphibian hobbyists. For one thing, he’s now a trained herpetologist, studying frogs and turtles as a doctoral student at the University of Illinois Urbana-Champaign.
ACES students among top global contenders in agribusiness challenge
A team of undergraduate students from the Department of Agricultural and Consumer Economics, part of the College of Agricultural, Consumer and Environmental Sciences
University of Illinois' Agricultural Education Program Selected for National Award
The National Association of Agricultural Educators has granted its 2024 Outstanding Postsecondary Agriculture Program Award to the agricultural education concentration, part of the Agricultural Leadership, Education, and Communications program in the College of Agricultural, Consumer and Environmental Sciences at the University of Urbana-Champaign.
Illinois researchers develop model to evaluate food safety control strategies for produce industry
You’ve probably heard of product recalls involving lettuce, spinach, or other leafy greens. Consuming these popular vegetables is among the main causes of food poisoning, affecting thousands of people every year. Leafy greens can become contaminated with pathogenic E. coli or other bacteria through splashes of soil or contaminated irrigation water in the field, or through processing and handling.
Four ACES undergraduates selected to work with faculty on international food and nutritional security projects
Through the innovative Global Food Security Internship program, selected undergraduates in the College of Agricultural, Consumer and Environmental Sciences (ACES) are working with faculty mentors on specific projects towards global food and nutrition security in low- and middle-income countries.