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What is “Sustainability in Agriculture: An Executive Course” at NC State?: Unique course

What is “Sustainability in Agriculture: An Executive Course” at NC State?: Unique course | Research from the NC Agricultural Research Service | Scoop.it
Agricultural sustainability is one of the key challenges for societies throughout the world.
CALS Research, NCSU's insight:

Faculty from the College of Agriculture and Life Sciences and the Poole College of Management at NC State have developed a unique Executive Course focused on agricultural sustainability. This science-based, 2-day course is the first in the U.S. that integrates science, economics, and business management. It informs corporate executives on the current factors driving changes in resource availability, environmental regulation, and climate change that are impacting North American & global agriculture.

 

The course also discusses successful business models emerging as corporations explore appropriate paths for a sustainable future. The initial series of courses is being presented to managers and executives of major agricultural corporations.  The purpose is to help prepare leaders in the private sector for the challenging times ahead.

 

To contact the CALS Office of Sustainability Programs to discuss designing an executive short course for your organization, please contact:

 

Dr. Danesha Seth Carley
Coordinator for CALS Sustainability Programs.
201 Patterson Hall Campus Box 7643
North Carolina State University
Raleigh, NC 27695

Phone: 919-515-2717
Email: danesha_carley@ncsu.edu

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The Abstract :: North Carolina State University :: Choosy Mothers Choose Skin? One Way to Make Peanut Products Healthier

The Abstract :: North Carolina State University :: Choosy Mothers Choose Skin? One Way to Make Peanut Products Healthier | Research from the NC Agricultural Research Service | Scoop.it

"Peanuts taste good and are good for you. But a new NC State study shows that putting a bit of skin in the game can make peanut products even healthier while keeping them flavorful.

 

"Food scientist Dr. Tim Sanders and doctoral student Chellani Hathorn show that adding small amounts of peanut skin to products like peanut butter and peanut paste increase the nutritional value and antioxidant capacity of the products while only subtly changing the taste."

 

The new research appears in Journal of Food Science published online October 11,  2012 -- Here's a link to the paper:

 

Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02953.x/abstract

 

 

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