Food Systems Are Part of Who We Are
From the beginning, the College of Agriculture’s mission has extended beyond the farm to include almost everything related to food and nutrition. As nutritional health and food safety become more prominent on state and national agendas, the need for effective research, extension, and teaching is greater than ever.
Kentucky’s leadership in the competitive world of food business, at the smallest and largest scale, is being advanced by our food scientists and economists.
Our food scientists are developing new technologies and new products that add value to Kentucky agricultural products and open up new opportunities for entrepreneurs from all sectors.
Faculty in agricultural economics and merchandising are supporting successful efforts to expand and diversify food marketing systems in and beyond Kentucky. Degree programs in dietetics and hospitality management, now among the largest in the College, are developing the future leaders of food-driven enterprises.
And, we recently established and staffed our Food Systems Initiative to help us focus, coordinate, and promote our food-related programs.
The College of Agriculture recognizes that food systems are not just an adjunct of agriculture, they are an integral part of what agriculture is today.
M. Scott Smith