Behind the Discovery
Poultry nutrition research is critical to helping poultry farmers maximize efficiency and improve profitability. Following in his father’s footsteps, assistant professor of poultry nutrition Benjamin Parsons investigates how nutrient availability in feed ingredients impacts flock performance…
Driven by a passion for helping farmers succeed, associate professor of horticulture Aaron Cato combines research and outreach to support Arkansas specialty crop farmers through smarter pest management and sustainable growing practices…
From the fields to grocery shelves, food science connects agriculture to consumers in powerful ways. Renee Threlfall, an associate professor of food science and research scientist in enology and viticulture, tackles challenges like developing disease-resistant grapes, advancing robotic fruit harvesting, and improving crop quality from farm to market.
“Every year is a different story” – Elvis Elli. Dr. Elvis Elli, crop physiologist at the University of Arkansas System Division of Agriculture, uses data-driven models to predict how crops respond to weather extreme events…
Growing up on a farm, Michael Popp knows the risks farmers face. As a professor in the department of agricultural economics and agribusiness, Popp aims to accelerate research and improve access to findings that enhance…
Trent Roberts may not develop new crop varieties. But he helps them thrive. Trent, a professor of soil fertility and soil testing, aims to increase crop yields, improve fertilizer use efficiency, and boost farm profitability and resilience…
Aranyak Goswami thinks computational biology has the potential to change the course of human civilization. As an assistant professor in the animal science department, he uses computational genomics and bioinformatics tools…
If Ashley Dowling hopes to accomplish one thing as an educator, it would be to rekindle the appreciation for insects your 3-year-old self once had. Ashley’s research focuses on the mite world, which includes ticks and chiggers among many others…
When it comes to the color of beef in the store or refrigerator, there’s more going on than meets the eye. Animal science researcher Derico Setyabrata is looking for ways to extend the shelf life of beef products to reduce food waste and boost the bottom line…
Casey Owens is at the forefront of improving poultry meat quality. One of her current studies is focused on marination and how certain functional ingredients could help improve meat texture. Casey’s passion for poultry began in high school through her involvement with FFA…
Brian Haggard is on a mission to analyze and protect one of our most vital resources — water. As a professor in the Biological and Agricultural Engineering Department and director of both the AWRC and the Water Quality Lab…
Samantha Robinson, a statistician and educator, turned a childhood love for numbers into a career. Robinson is an associate professor in the Center for Agricultural Data Analytics and the School of Human Environmental Sciences…
Samuel Fernandes grew up on a ranch and studied agronomy. But he always wanted to study computer science too. As a researcher in the Center for Agricultural Data Analytics and the Crop, Soil and Environmental Sciences Department…
Food scientist and grain processing engineer Mahfuzur Rahman is pioneering new and sustainable methods of extracting plant-based protein. Using technologies like ultrasound and cold plasma, Mahfuzur hopes to add value for producers and consumers…
Plant breeding is Margaret Worthington’s dream job. As director of the Arkansas Fruit Breeding Program, Margaret combines the art and science of plant breeding to create new varieties that consumers love and farmers grow in the real world. At the end of the day…
Food safety and nutrition are essential, but taste often drives what we choose to eat. Assistant professor of food science and flavor chemist Scott Lafontaine evaluates and enhances flavors by investigating the chemical drivers…
There is no shortage of challenges for the food system. From changes in policy to new food technologies, consumers and producers can have a lot to worry about. To consumer economics researcher Brandon McFadden…
Every day, most of us walk through — and on top of — incredible worlds that we don’t even know exist. Natalie Clay studies these hidden worlds with an aim to understand the insect and plant interactions in forest ecosystems…
Tomi Obe is passionate about the intersection of food safety and poultry processing. Tomi is an assistant professor with the Center of Excellence for Poultry Science and is eager to find ways to identify and control foodborne pathogens in the poultry industry…
Cutting-edge technology is revolutionizing agriculture, and Cengiz Koparan is at the forefront. As a precision agriculture researcher, Cengiz aims to enhance farming practices with computer-assisted technologies…
Jennifer Acuff, assistant professor of food microbiology and safety, investigates strategies to improve fresh and processed food safety and protect food products from microbial contamination…
Kris Brye’s research focuses presently on greenhouse gas emissions. He works extensively in native prairies, prairie restorations and agroecosystems…
Dirk Philipp’s research program is focused on trying to match animal needs with forage growth. The associate professor of forage agronomy sees his work…
Meat science wasn’t originally on the radar for animal science researcher Kelly Vierck. But now she jokes that it’s her job to figure out why steaks taste good or bad…
From a young age, Emily McDermott has been fascinated by diseases and bugs. As a researcher in the department of entomology and plant pathology…