The College of Food, Agricultural, and Environmental Sciences is committed to providing programs that respond to the complex needs of Ohio’s population and the demands on the state’s resources. The college focuses on four areas: production efficiency, economic viability, environmental compatibility, and social responsibility. Teachers and researchers are trained in a variety of disciplines, including plant and animal biology, entomology, microbiology, soil science, food science, engineering, economics, sociology, education, and communications. As a result, students experience integrated learning on multiple levels, enabling a better understanding of each discipline, engaging more effectively in the public discussion of them, and ultimately resolving them and working together to address environmental problems and societal needs.

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