Agricultural Entrepreneurship

Gregory Goins, Ph.D.

Health-promoting, fresh foods emerge from the dynamic intersection of science, society, and agricultural innovation. At a time marked by weather unpredictability, rapid technological change, and shifting public expectations around food, the path forward requires seamlessly connecting advanced research with real-world solutions that benefit farmers, consumers, and the environment alike.

At North Carolina A&T State University’s College of Agriculture and Environmental Sciences (CAES), this integration is not merely aspirational—it is actively demonstrated through collaborative research, digital tools, and community-centered approaches that are reshaping how food is produced, processed and delivered.

Urban and community-based food systems play a pivotal role in this transformation. The new Urban and Community Food Complex (UCFC), set to open in 2026, will feature food processing and sensory analysis laboratories, a commercial kitchen, and the return of the iconic Aggie Ice Cream creamery. The UCFC will serve as a living laboratory for hands-on education, food entrepreneurship and innovation in value-added agriculture.

That work may start with you, the backyard gardener or small-scale grower. If you come to us with a fruit or vegetable and an idea, you could leave with a new grocery product or value-added item in your hands. The UCFC will serve not only teaching and research, but the community directly, turning food into food products to scale up your enterprise.

Complementary research within CAES is deepening understanding of how food composition affects human health. Studies on antioxidant and anti-inflammatory properties in onion peel and its effects on obesity; ways to make microgreens more nutritious using light waves; and the impacts of whole grains and the Mediterranean diet on cardiovascular health are stretching the definition of “functional foods” and their role in people’s every day diets.

Greg Goins, Ph.D. examines a drone with Harmandeep Sharma, Ph.D. and xxxx. Drone and sensor technology to monitor moisture is transforming the ways farmers manage field crops and backyard operations alike.

At the same time, CAES scientists are developing more resilient agricultural systems. Federally supported research on managing agricultural water use, restoring soil’s viability with hemp plants, and using agricultural byproducts to heal wounds helps maintain the conditions that allow food, and the people who grow it, to flourish.

Other teams are designing constructed wetlands and employing phytoremediation techniques to reduce nutrient runoff and protect surrounding waterways.

Specialty crop and bioeconomy research is also expanding. Investigations into tissue-cultured ginger production are assessing its potential as a high-value niche crop for small-scale producers and nutraceutical markets. Meanwhile, intelligent on-farm biorefineries are being developed to transform agricultural waste into useful and marketable products, supporting circular economy principles. Weather-resilient cotton research further strengthens environmental sustainability by lowering emissions and enhancing soil health.

Beyond crop and food production, CAES is harnessing data science to support farmer well-being. Through NC AgrAbility, researchers use the SAS Viya® analytics platform to identify farmers who may be struggling physically or mentally and strategically connect them with resources that help them remain active and successful in agriculture.

Across farms, laboratories, and communities, CAES is advancing a comprehensive vision of agriculture—one that aligns technological innovation with societal needs to build a healthier, more sustainable, and more equitable food future.

Sincerly, 

Gregory D. Goins, Ph.D.