Tuskegee University recognizes the importance of external support of research and sponsored programs and the impact these vital programs have on the development of our students and the enormous contributions to society in general.

Research at the College of Agriculture, Environment and Nutrition Sciences   


Dr. Walter A. Hill, Dean, College of Agriculture Environment & Nutrition Sciences 


Agricultural and Environmental Sciences Faculty

Food and Nutritional Sciences Faculty

 George Washington Carver Agricultural Experiment Station

Today, the College of Agriculture, Environment and Nutrition Sciences includes a focus on fundamental as well as applied sciences— disciplines integral to our rapidly changing world. Our model in this is George Washington Carver, Tuskegee’s first director of agriculture, who addressed the issues and challenges of his time. Today, the College brings together the discipline of agriculture, biology, chemistry, environmental sciences, food and nutritional sciences to advance knowledge and practice in such areas as space agriculture, plant and animal biotechnology, sustainability in food and environmental systems, cardiovascular disease, cancer, and other nutritional concerns as they affect the region, nation and world, especially those left behind. Using interdisciplinary team approaches and current technology, we prepare our students for current and future challenges by stressing excellence, integration of basic skills, a spirit of inquiry, creativity and real-world research and outreach experiences.

Laboratories, Facilities and Equipment

3,800 acres of agricultural research land, including 500 acres in cultivation and 2,500 acres of forest lands; 9,000 sq.ft. of greenhouse facilities; outdoor laboratories for cattle, poultry, goats, fruits/vegetables, cereals /forage research; laboratories with equipment capabilities in human nutrition, soil and food microbiology, environmental science, water quality, wildlife management, tissue culture, plant and animal breeding, waste product utilization, food processing, forestry, biomass conversion, food irradiation, and plant pathology.