While I was a student with the Department of Natural Resources and Environmental Sciences (NRES), I ambitiously pursued summer internships to gain a breadth of unique experiences and to better understand where I would best fit in the environmental sciences field, specifically within wildlife sciences. I attended the ACES Career Fair during my freshman year, which led to my first internship with the Student Conservation Association (SCA) in coordination with the U.S. Forest Service. That summer, I served as a Bear Management Intern at Inyo National Forest in California.

This past week’s ACES 399 seminar presentation by Dr. Matthew Wheeler, professor in the Department of Animal Sciences, delved into the world of transgenic animals. While it sounds revolutionary, this science has actually existed for years. There are many practical applications of this type of technology that could solve different current issues.

Jonathan Poole, undergrad, Food Science and Human Nutrition

Home FFA Chapter: Chicago Ag Sciences

SAE’s: Food Science & Technology - Conducting various research projects related to food science; Borlaug-Ruan International Internship at the International Maize and Wheat Improvement Center, Mexico

Leadership Roles: Chapter Treasurer; Served on the Section 8 team for 2 years 

JC Campbell, junior, Technical Systems Management

Home FFA Chapter: United FFA Chapter in Monmouth, IL

SAE’s: Forage Production (State Winner in 2016); Beef Production; Small Grains Production; Sheep Production; Swine Production; Diversified Crop Production; Diversified Livestock Production; Diversified Agriculture Production

Leadership Roles: Chapter Vice President and President; Section Vice President and President; State President

Sophia Hortin, freshman, Agricultural Leadership, Education & Communications 

Home FFA Chapter: Fischer FFA Chapter in Fischer, IL

SAE's: Swine Production; Diversified Crop Production 

Leadership Roles: State President 

Jonathan Poole, undergrad, Food Science and Human Nutrition

Home FFA Chapter: Chicago Ag Sciences

SAE’s: Food Science & Technology - Conducting various research projects related to food science; Borlaug-Ruan International Internship at the International Maize and Wheat Improvement Center, Mexico

Leadership Roles: Chapter Treasurer; Served on the Section 8 team for 2 years 

This past week in ACES 399, Dr. Prasanta Kalita, professor in the Department of Agricultural & Biological Engineering, spoke to our class about societal challenges. Dr. Kalita’s presentation began with a short discussion of the four most significant challenges society faces, as stated by the United States Agency for International Development (USAID). Those challenges include food and water security; saving lives at birth; all children reading; and making all voices count.

This past week during my ACES 399 seminar, Dr. Cory Suski, professor in the Department of Natural Resources and Environmental Sciences, came in to talk about challenges in aquatic ecosystems and conservation. Prior to this talk, I had known very little about wetland ecosystems, as I have always had access to clean water. I knew that there was only about 3% of freshwater on Earth, but didn’t realize the ways it was distributed. I assumed that there was only one way to quantify the benefits of the environment, when in reality there are multiple.

In May 2018, I had the opportunity to travel to Italy for twelve days on a study tour organized by Dr. David Rosch. This trip, designed for students in the ALEC major and Leadership Studies minor, allowed us to explore the history and philosophy behind the rise and fall of the Roman Empire.

In the summer of 2019, I was offered the opportunity to study abroad with the College of ACES in Thessaloniki, Greece. Not only did we get to travel the country and see the sights, but we discussed many topics, such as the differences between Greek and American habits.

There were several guest speakers that spoke on topics such as medicinal herbs, olive oil, and the Mediterranean lifestyle and diet. I got first-hand experience of different types of cooking, the culture of a European country, and more!