What's New With CALS

Meet Mario Ferruzzi, incoming dean of Virginia Tech’s College of Agriculture and Life Science

Mario Ferruzzi talks about his journey from a small North Carolina town and farm to Hutcheson Hall, how he hopes to lead the college, and his belief in the land-grant system.

Virginia Tech 19th among all U.S. schools, 6th among all U.S. public schools in new ranking

Virginia Tech ranked sixth among all U.S. public schools and first among all Virginia schools in the 2025 Wall Street Journal/College Pulse ranking of the U.S. Colleges released Thursday.

Global experiences prepare College of Agriculture and Life Sciences students for the modern workforce

For Megan Pollok ’24, study abroad experiences are far more than taking courses in another country. They can give students clarity on their career and what lies beyond. Pollok’s first international experience came from a study abroad in Australia, where she and her classmates learned about agricultural production systems in another country. But then the chance for service-learning opportunity arose in South Africa that focused on food security in the country.

A Special Note From...

As fall arrived in Blacksburg, students have experienced their first round of tests, and a boil water notification, which I understand has limited the availability of coffee in the area. We had over 360 students attend the college career fair.  As your student arrives home for fall break, encourage them to rest and relax. Now is a great time to get your flu vaccination. So inspiring to see our students starting fund drives to assist family and friends impacted by hurricane Helene.   Before we realize it, the fall 2024 semester will be over.

Dr. Susan Sumner, Associate Dean and Director of Academic Programs

Course Spotlight

SPES 2244: World Crops: Food and Culture
Professor: Ozzie Abaye
Pathways 3 and 7 Class

This course covers topics like how to feed the world in 2050, world crops, primary regions of production, factors that determine where they are grown, economic importance, and use in the human diet. Linkage between food and culture, recipe preparation, and their role in defining who we are, where we come from, and what we have experienced along the way. Tracing of food migration and the African, Caribbean, Asian, Latin American, and European influence on the American cuisine. The universality of food and how every single culture and religion uses food as part of the celebration of life, death, and many cultural events. This has a hands-on weekly cooking lab.   

This course is offered in the spring semesters - open to all Virginia Tech students!