A spotlight on CALS research
Turning food scraps into biodegradable plastic
Researchers in the Department of Biological Systems Engineering have developed a process that transforms food waste into biodegradable bioplastics designed to break down quickly in seawater. This innovation tackles two global challenges at once — plastic pollution and food waste — by converting discarded scraps into a sustainable material that could replace conventional petroleum-based plastics. The project, led by associate professor Zhiwu “Drew” Wang, offers a promising step toward a circular economy and a cleaner, healthier environment.
Witnessing trauma alters the brain in unique ways
Simply witnessing a traumatic event can alter the brain in ways that are biologically distinct from directly experiencing it, according to a study led by neuroscientist Tim Jarome in the School of Animal Sciences. The research revealed sex-specific differences in how bystanders process trauma, suggesting that indirect exposure may affect men and women differently at the molecular level. These findings could inform more personalized treatments for PTSD, particularly for first responders, healthcare workers, and others regularly exposed to secondary trauma.
Invasive ants use cars to colonize new territory
Invasive ants are spreading by hitchhiking on personal vehicles, according to a study led by Scotty Yang, assistant professor in the Department of Entomology. Through a citizen science effort from 2017 to 2023, Yang identified nine ant species riding in or on cars — seven of them invasive. The findings reveal that everyday transportation plays a larger role than previously understood in the spread of species like fire ants and Argentine ants, highlighting new challenges for pest management.
Study shows beef cattle retain meat quality on low-input diets
A study led by David Gerrard, director of the School of Animal Sciences, found that market-ready beef cattle can maintain high meat quality for up to 60 days on low-cost maintenance diets. The research offers producers greater flexibility during market disruptions.
Despite dietary changes, beef color, marbling, and yield remained consistent — helping reduce costs without sacrificing quality. The findings have practical implications for managing cattle during processing slowdowns or uncertain market conditions.