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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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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 biobased 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 for more economic resource utilization and environmental protection |
Dr. Margaret Mmbaga, Leader
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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 |
Dr. Jason de Koff, Leader
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AGRIBUSINESS |
Economics of agricultural production and farm management
Business management, finance and taxation
Market economics
Marketing and distribution practices
Natural resources and environmental economics
International trade and development
Consumer economics
Community resource planning and development
Domestic policy analysis
Foreign policy and programs |
Dr. Enefiok Ekanem, Leader
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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 |
Dr. Samuel Nahashon, Leader
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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 & monitoring foodborne hazards
Requirements and function of nutrients and other food components |
Dr. Sandria Godwin, Leader
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Leadership development
Extension education
Agricultural communication |
Dr. John Ricketts, Leader
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Animal and plant genome, transcriptome and proteome
Mechanisms of host/environment/gene interaction
Molecular breeding of plants and animals
Molecular markers of genetic improvement
Genetics/genomics and basic plant science
Microbial biotechnology/Food safety
Biosecurity |
Dr. Ahmad Aziz , Leader |