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Focus Groups
Agricultural and Environmental Sciences
Faculty are organized into Focus Groups to stimulate mutual intellectual curiosity, peer support, research coordination and coordination of academic subject matter and course content.
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RESEARCH FOCUS AREAS |
FACULTY |
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Soil, plant, water and nutrient relationship Water conservation/irrigation Natural resources and environmental management/ecology Climate change Biological consequences of climate change Understanding the sequences and duration of weather events and the response of relevant biota Remote sensing and GIS Soil, water and air quality Landscape and landscape architecture Pesticide and nutrient management in crop production systems Wildlife management systems Environmental fate and remediation of contaminants Plant protection including IPM in nursery systems Plant product quality Plant physiology/Ornamental horticulture Organic farming Production of nutraceuticals/pharmaceuticals New/improved technologies that produce biofuels from agricultural materials Investigating the potential of feed‐stocks from raw materials for energy production Production of biofuels, bioenergy and bio‐based products from biomass sources Pesticide and nutrient management in crop production systems Forest and land sustainability (urban forestry) Forest and land sustainability (agroforestry) Forest resources management of more economic resource utilization and environmental protection |
Dr. Jason de Koff, Leader
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Dr. Prabodh Illukpitiya, Leader
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Reproductive performance Efficiency of nutrient utilization Genetic improvement and breeding Environmental stress in animals Animal management systems Improved animal products Animal diseases/immunology External/internal parasites/pests of animals Hazards affecting animals Product development Food processing and engineering Maintenance of nutritional quality of food products during processing, storage and marketing Bioactive food components: nutrient bio‐availability and metabolism Enhancement of nutrient bioavailability –protection & targeted delivery Ensure food products free of harmful components Protect food from contamination by pathogenic microorganisms, viruses, and naturally occurring toxins Develop/evaluate tools or procedures for detection and monitoring foodborne hazards Requirements and function of nutrients and other food components |
Dr. Fur‐Chi Chen, Leader
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Dr. Suping Zhou, Leader
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