When developing the curriculum, professors incorporate their own experiences working in the food industry and their academic training from institutions such as California-Berkeley, Columbia, Illinois, Michigan State, Nebraska, Purdue, and Stanford. Click on some of the preceding links to learn more about individual faculty members and their interests and expertise. In addition, industry executives also teach or lecture in some of the courses to ensure that the curriculum addresses the latest trends in the food industry.
Faculty are readily available to meet with students outside of class.
Many agribusiness faculty offices are located in the campus Quad buildings, pictured to the right.