Science and Technology Spawning Careers in Agriculture October 30, 1998
"It used to be that many of our students came from farms and intended to return to farming after graduation," said Dr. Alton Thompson, dean of the North Carolina A&T State University School of Agriculture. "Now, young people who might not have even visited a farm, but who know the importance of natural resources, are coming to us aspiring toward highly technical and potentially lucrative careers in agriculture and the natural sciences." With programs and expertise in such areas as biotechnology, agricultural and biosystems engineering, natural resources management, waste management, and food microbiology, the A&T School of Agriculture has grown along with demand for qualified graduates. Since 1990, enrollment in the A&T School of Agriculture has increased by 75 percent. "There continues to be a great demand for individuals who are skilled in the application of science and technology to food and natural resources," said Thompson. "We are trying to meet this demand by modifying our existing programs and initiating new efforts, like our biotechnology and waste management certification." Upon graduation, students enrolled in A&T's biotechnology certification program will receive both an undergraduate degree and a certificate in biotechnology. Coursework for the certificate includes studies in animal science, biology, chemical engineering, chemistry, natural resources management and environmental design. Biotechnology, which involves the use of organisms, cells, or molecules isolated from cells to make products or solve problems, is becoming a key resource for many industries working in pharmaceuticals, agriculture, chemical products, environmental remediation, and energy. According to Dr. Marihelen Glass, a professor with the A&T Department of Natural Resources and Environmental Design and the Biotechnology Program Initiative's project director, demand for biotechnologists is projected to increase dramatically in the next ten years, especially in North Carolina, where more than 70 companies are involved in biotechnology research, development and manufacturing. Like biotechnology, the fields of agricultural and biosystems engineering, and human nutrition and food safety, are also experiencing an upturn in the number of careers available to college graduates. "We maintain contact with all of our graduates, and as far as we know, everyone is either employed or in graduate school," said Dr. Godfrey Gayle of graduates of A&T's Agricultural and Biosystems Engineering. Gayle, chairperson of the NC A&T Department of Natural Resources and Environmental Design, also cites studies which indicate that there are approximately four jobs available to every graduate from an agricultural engineering program. Gayle points to a growing human population and its increasing demands on the environment as primary reasons for the growth of the agricultural engineering field. "Water management, soil loss and erosion, and pollutant and waste management are all pressing concerns in this country and in many other parts of the world," said Gayle. "In the Agricultural and Biosystems Engineering program, we closely watch these trends, then prepare our students to meet the demands which will be placed on them when they graduate." Another trend sparking student interest is America's increased awareness of nutrition and food safety issues, says Dr. Rosa Purcell, chairperson of A&T's Department of Human Environment and Family Sciences. "Americans are becoming more health conscious and aware of the link between their diets and health," said Purcell. "In addition to that, outbreaks of foodborne illness have prompted study into food microbiology. Graduates with a solid background in these issues are finding employment with private companies and government agencies, and they're commanding some very good salaries." A&T's Department of Human Environment and Family Sciences allows students to earn bachelor's degrees in food science, and both bachelor's and master's degrees in food and nutrition. In addition, both undergraduate and graduate students have ample opportunity to participate in food science research with one of the department's many researchers.
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