When West Virginia recently banned seven artificial food dyes in products to be sold within their borders, they joined an increasing number of individual U.S. states issuing their own regulations about food manufacturing practices, allowable ingredients, or product labeling.

As the global population grows, the demand for food and energy is increasing even as extreme weather events make crops more vulnerable to stress. While traditional breeding takes years to develop more resilient crops, plant bioengineering offers a faster, more precise way to improve traits for higher yields and better stress tolerance.

But engineering plants to enhance their helpful traits is a complex process demanding significant time and labor.

Maggie Wave is the new Assistant Dean for Advancement in the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign.

Each year, the College of Agricultural, Consumer and Environmental Sciences at the

The Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub, led by the University of Illinois Urbana-Champaign

Two College of Agricultural, Consumer and Environmental Sciences (ACES) affiliates who are inspiring examples of using the opportunities presented by our global campus are being honored as 2025 Illinois International Achievement recipients. 

High school students are invited to dive into hands-on discovery and explore future careers during Illini Summer Academies, hosted by

The University of Illinois Urbana-Champaign today announced the recipients of two campus-wide awards: the Campus Awards for Excellence in Instruction and the Chancellor's Staff Excellence Awards.

Darin Joos, a proud alum of the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign, knows a thing or two about the university’s beloved South Farms. Joos now manages the research facility, where he and his colleagues bring agricultural education to life in innovative ways.

Scientists have spent decades genetically modifying the bacterium Escherichia coli and other microbes to convert carbon dioxide into useful biological products. Most methods require additional carbon sources, however, adding to the cost. A new study overcomes this limitation by combining the photosynthetic finesse of a single-celled algae with the production capabilities of the bacteria E. coli.

The researchers report their results in the journal Metabolic Engineering.