Missouri Water Center works to monitor water quality, quantities; train students
When it comes to water, there are a lot of stakeholders. Not only do we all need access to clean water—including fish and wildlife—but local economies rely on lakes and rivers for agriculture and tourism. When there’s not enough, droughts can destroy a year’s worth of crops. Too much can cause flooding that devastates communities. With those factors in mind, Mizzou established the Missouri Water Center a year ago, merging two former centers.
Tellatin named to Forbes’ 30 under 30 roster
Sami Tellatin '15 was named to the Forbes 30 under 30 list. She is co-founder of FarmRaise.
Mizzou Engineer develops software tool to investigate root growth
A Mizzou Engineer has developed a software tool that could enable farmers to develop crop cultivars that are drought resistant, ensuring roots can reach falling water tables, adapt to warmer temperatures and be more resilient to environmental changes.
Developing tastier, healthier soy-based products
More nutritious, shelf-stable soy-based products could be coming to a grocery store near you within the next five years, thanks to a Mizzou researcher.
Beef Producers Could Have More Precise Way to Manage Herds in the Future, Thanks to Collaboration Between Engineering, CAFNR
Beef producers in the future could have a more precise way to determine the productivity of their cattle, thanks to a collaboration between Mizzou Engineering and the College of Agriculture, Food and Natural Resources (CAFNR).
Team Devising Way to Analyze Images from Drone Footage
Imagine being able to assess the health of a single plant in the middle of a field by automatically analyzing a photo of it. The technology exists today by capturing aerial video footage with a drone, but it’s not practical. Now, a Mizzou Engineering team is devising a way to more efficiently create high-resolution panoramic-style images that can be used to make timely decisions on the farm.
MU Engineer developing sensor to improve bacteria detection in poultry
Detecting bacterial pathogens is critical for the poultry slaughtering plants and processing facilities that sell your chicken and turkey. And the quicker and more effective the test, the better it is both for consumers and those companies’ bottom lines. An interdisciplinary team of Mizzou and Lincoln University (Mo.) researchers has been perfecting an easy-to-use, portable sensor for years to solve this very issue.