Animal science major Karla Branch has stacked an impressive resume since enrolling in the College of Agriculture and Environmental Sciences in 2021. Collegiate, state, and national awards, public speaking engagements across the country, and an amassed knowledge on swine science. But these achievements came together through a common goal since freshman year: growth.

A former pre-med major turned food science student, Undergraduate Research Scholar Alyssa Simon is tackling the best way to replace — and prepare — a popular imitation fish with a product that provides the same good taste but better benefits to the consumer and the environment.

Second-generation Aggie Kevin Battle Jr. is on the hunt to see how fish waste can positively impact soil-free plants and save farmers money along the way.

A quiz bowl in high school set in motion Fayetteville native Tiyanna Anthony’s path to practicing animal science and researching the quality of milk.

For Hayla Scott, the Undergraduate Research Scholars Program offered a two-pronged opportunity: to expand her knowledge of veterinary science and to step out of her comfort zone.

Durham native Eden Harris traveled through Greensboro many times in her youth and enrolled at N.C. A&T because of family connections: Her mother, speech pathologist Rolesha Andrews Harris, is an Aggie alum.

A leading food scientist at North Carolina Agricultural and Technical State University is part of a team that has received the most competitive grant offered by the National Institutes of Health to investigate whether plant-rich diets can become the newest weapon in the fight against cardiovascular disease.

A crop cultivated for thousands of years is being reimagined at N.C. A&T, where researchers are focusing their work on hemp for fiber and seeds, shifting away from the CBD-dominated market of recent years.

For urban farmer Garrett Corwin, the results of research at NC A&T into the use of lasers to make microgreens more vibrant and nutritious are a win-win.

In 2010, poultry surpassed beef as the most consumed meat in the nation. But the demand for more affordable, leaner protein and the versatility of eggs also mean mountains of nutrient-rich waste, notorious for creating both environmental headaches and complicated disposal logistics.