The College of Agriculture, Food and Natural Resources (CAFNR) divides its 16 departments into six administrative divisions. Food Systems and Bioengineering is one of them. The other five Divisions are: Animal Sciences, Biochemistry, Natural Resources, Plant Sciences and Applied Social Sciences. Each division has a director reporting to the vice chancellor and dean of the College.
Academic and Extension Programs
The Division of Food Systems and Bioengineering includes multiple academic and extension programs. There are four academic programs in the Division:
The programs differ in their complexity. The Food Science (FS) and Biological Engineering department (BE) have undergraduate and graduate teaching, research and outreach programs. Each of the programs is led by a department chair. In particular, Biological Engineering differs from the others in that it is a department jointly-owned by CAFNR and the College of Engineering (CoE).
The extension programs residing in the division cover an array of outreach activities ranging from water quality, precision agriculture, rural safety and health, waste management, and value-added processing to food safety. The different components of the programs include AgrAbility, MOMMAG and many more. The division works with more than 114 Extension centers across the state, offering outreach educational programs designed to meet the needs of the citizens in the state.
Through our teaching, research and extension programs, we strive to improve health and quality of life by advancing medical technologies for disease diagnosis and prevention; and enhancing the use and delivery of agricultural outputs as high-quality food and non-food products to consumers in a safe, efficient and environmentally friendly manner.
CAFNR strongly endorses the principles embodied in MU's value statement - respect, responsibility, discovery and excellence. In that context, we seek to recruit and retain outstanding scholars who are:
- Committed to blending service with scholarship
- Good colleagues who will collaborate with others from diverse disciplines and backgrounds
- Flexible and adaptable in an era of rapid change
CAFNR aspires to build a community where diversity is embraced through educational and program excellence that we feel leads to:
- Respect for others.
- Awareness of choices.
- Variety of experiences.
- Understanding of issues.
- A community where we all feel safe to cross boundaries.
The division of Food Systems and Bioengineering (FSB) is primarily hosed in three attached buildings: Eckles Hall, the William C. Stringer Wing of Eckles Hall and the Agricultural Engineering Building.
Eckles Hall was renovated in 1986 and provides 23,500 square feet for offices, classrooms and laboratories used by Food Science (FS) and Hotal and Restaurant Management (HRM) programs. Research laboratories include facilities for food chemistry, food microbiology, dairy processing and sensory science.
- The William C. Stringer Wing of Eckles Hall was completed in 1999 and provides 32,780 square feet for offices, classrooms, kitchens and laboratories for the FS and HRM programs. The building has a meat processing laboratory, wet chemistry and instrumental laboratories, a microbiology preparation laboratory, a basic-foods teaching kitchen, a fully-functional industrial kitchen and a multipurpose room that is used for fine dining and cooking demonstrations.
- The Agricultural Engineering Building was completed in 1987 and has 55,000 square feet space for offices, classrooms, and laboratories used by the BE and ASM programs. The research laboratories in the building include bioprocessing and water quality, biosensors, computer vision and instrumentation, food engineering, precision agriculture, soil physics, bioenviroment, biofuels and others. A modern student computer lab is also located in the building.