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.
Academic and Extension Programs
The Division of Food Systems and Bioengineering, one of six divisions in the College of Agriculture, Food and Natural Resources at the University of Missouri, includes multiple academic and extension programs. There are three academic programs in the Division:
Ninety-one percent of graduates in our Agricultural Systems Technology program are employed or continuing their education six months after graduation – graduates often go directly into management-level positions.
Biomedical, Biological and Chemical Engineering is a joint department between CAFNR and the College of Engineering (CoE) – undergraduates are considered students in CoE, while graduate students are part of CAFNR.
In the Food Science and Nutrition degree program, 97 percent of graduates would select the major again. Students in the program get experience in the production and retail side of the food industry in CAFNR’s own ice cream shop, Buck’s.
The Extension programs 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 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.
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:
- Leaders 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 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 housed 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. 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. The building has a meat processing laboratory, wet chemistry and instrumental laboratories, a microbiology preparation laboratory, a teaching kitchen to learn the principles of cooking, a fully-functional commercial kitchen and a multipurpose room that is used for fine dining, catering event and cooking demonstrations.
The Agricultural Engineering Building was completed in 1987 and has 55,000 square feet of space for offices, classrooms and laboratories used by the Biomedical, Biological and Chemical Engineering (BBCE), and Agricultural Systems Technology (AST) programs. The research laboratories in the building include bioprocessing and water quality, biosensors, computer vision and instrumentation, food engineering, precision agriculture, soil physics, bioenvironment, biofuels and others. A modern student computer lab is also located in the building.