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Jun 4, 2020
Drovers Magazine - With the world dealing with a global pandemic thanks to the COVID-19 virus, the food supply chain has seen drastic changes as public consumption and purchasing habits have changed. Those changes are having a particular effect on supplies of beef, chicken, pork and other meats.
tags: College of Agricultural Sciences and Natural Resources, Texas Tech in the News
Jun 2, 2020
The award from the United States Department of Agriculture is part of a near-$3 million investment from the National Institute of Food and Agriculture to mitigate antimicrobial resistance across the food chain.
tags: Experts, Research, College of Agricultural Sciences and Natural Resources, Vice President for Research, Faculty, Stories, Veterinary School
May 28, 2020
Colombia native Alexandra Calle brings nearly a quarter-century of experience to the position of assistant professor of microbiology.
tags: Vice President for Research, College of Agricultural Sciences and Natural Resources, Research, Faculty, Veterinary School, Academics, Provost, Stories
May 14, 2020
American Association for the Advancement of Science - How does a plant develop a taste for flesh? In the play Little Shop of Horrors, all it takes is a drop of human blood. But in real life, it takes much more. Now, a study of three closely related carnivorous plants suggests dextrous genetic shuffling helped them evolve the ability to catch and digest protein-rich meals.
tags: College of Agricultural Sciences and Natural Resources, Texas Tech in the News