Growing up in Taipei, K.C. Ting never anticipated that agricultural engineering would be his calling. “It took me by surprise,” he shared, recalling the entrance exam system in Taiwan that directed students to universities based on their rankings. Out of 100 options, his assignment to agricultural engineering wasn’t his top choice, yet it set the stage for a lifelong career that blended his love for engineering with agriculture.

A delegation representing Argentina’s Córdoba province visited the University of Illinois Urbana-Champaign on Nov. 6 as part of a tour to learn how industry, government, and start-ups interact in the U.S. university ecosystem. 

Albert “Bert” Kemp’s legacy is one of service, hard work, and lasting generosity.

Fungal contamination of cereal grains poses a substantial threat to food security and public health while causing hundreds of millions of dollars in economic losses annually.

Two researchers in the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign have been named to the 2024 Clarivate Analytics Highly Cited Researchers list. The list recognizes research scientists and social scientists who have demonstrated exceptional influence – reflected through their publication of multiple papers frequently cited by their peers during the last decade. 

A few years back, a group of weed scientists showed that soil-applied herbicides are less effective against agricultural weeds in the context of our changing climate.

The University of Illinois Urbana-Champaign has been named one of the nine colleges with the best financial planning programs

The University of Illinois Extension just released a 10-year strategic plan that commits to serving the state by focusing on food and agriculture as well as the economic, community, environmental and health sectors through partnerships, discovery, technology and workforce excellence.

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.