The College of Agriculture and Life Sciences, in partnership with the North Carolina State Beekeepers Association, has ...

Kashish Grover, a doctoral student in horticulture, combines artificial intelligence, advanced genetics and computer ...

NC State economist Mike Walden discusses the ongoing affordability issues across the country and the factors lessening the ...

Organizational changes at the NC Food Innovation Lab will strengthen its ties to NC State University research across North Carolina and better align NCFIL to serve entrepreneurs and students.

From the black widow to the jumping spider, arachnids have a bit of a reputation. But with more than 1,000 species of spiders ...

Protection of our surface and ground water resources from nonpoint-source pollution is a major emphasis in the Department. The most widespread pollutant is sediment, which can originate from farms, ...

Food, Bioprocessing and Nutrition Sciences Fernanda Santos Associate Teaching Professor, Director of Undergraduate Programs for Bioprocessing Science, Co-Director of Undergraduate Programs for Food ...

Forty-two percent of first-year applicants were accepted to NC State in 2024, representing 96 North Carolina counties, 41 states and more than 35 countries. Demand for CALS grads is at an all-time ...

A benefit of being old, which I am, is I’ve lived through many events that have repeated. As a result, senior citizens like me have a longer perspective than younger people. Consequently, sometimes ...

Note: The following is a guest post by Prof. Rob Dunn and friends. In the context of worries about apocalyptic futures, history and prehistory can play a useful role in framing the ways in which ...

Milk is known as a highly nutritious food, rich in vitamins and minerals. But the ubiquitous dairy drink has spilled into the headlines in the past year over debates around unpasteurized or raw milk.