Executive Dean’s Distinguished Lecture Celebrates 150 Years as Land-Grant by Saluting George Hammell Cook

George H. Cook, the star of the Distinguished Lecture celebrating the 150th anniversary of the school, is flanked, from the left, by Executive Dean Bob Goodman, University Archivist Thomas Frusciano, and Thomas Farris, dean of the School of Engineering.

George H. Cook, the star of the Distinguished Lecture celebrating the 150th anniversary of the school, is flanked, from the left, by Executive Dean Bob Goodman, University Archivist Thomas Frusciano, and Thomas Farris, dean of the School of Engineering.

“In the early 1860s Rutgers College was in the doldrums,” writes biographer Jean Wilson Sidar. “An ailing and aging president, apathetic alumni, and a lack of support … made the college an unlikely place for a dynamic change of direction and growth.” Due to the Civil War, the entire institution was reduced in size from 164 students in 1861 to 64 in 1864. For George Cook, perhaps the college’s most prominent and industrious faculty member, “the situation was one of great concern,” Sidar writes with great understatement.

However, the scene was set for a remarkable reinvigoration of Rutgers, led by George Hammell Cook and colleague David Murray as they secured for Rutgers the designation of New Jersey’s land-grant institution. The story of how this came about and the indefatigable commitment of Cook was the subject of a 150th anniversary celebration at the Executive Dean’s Distinguished Lecture last month presented with scores of historic illustrations by Thomas Frusciano, University archivist. The video of the lecture is available for viewing below. See how Cook “brought new vitality and a new commitment to the college.”

Video: Executive Dean's Distinguished Lecture: Rutgers Hero, George Hammell Cook

Better Process Control School at Rutgers: A Tip for Making Processed Foods Safer

Rutgers Office of Continuing Professional Education (OCPE) offers a series of courses for food manufacturing and R&D professionals in food science, product development and food safety. In this video, Professor Don Schaffner offers a tip on preventing microbial contamination that is offered in the Better Process Control School. See a listing of OCPE’s upcoming food safety courses.

Video: Better Process Control School at Rutgers: A Tip for Making Processed Foods Safer

Rutgers scientists aren’t NJ’s only experts on cranberries: Meet the young “Cranbassadors”

What happens when you have an engaged scientist and an agriculturally-minded teacher and you put them together in a parent-teacher conference? The Cranbassadors program is the brainchild of NJAES Extension Specialist in Plant Pathology Peter Oudemans and Mullica Township teacher Barbara Rheault who wanted to connect students to the local agriculture of the Pinelands. Student Cranbassadors are well versed in the science behind growing cranberries, as can be seen in this NJEA Classroom Close-up, NJ video.

The Science Behind Breakfast

Professor of Food Engineering Mukund Karwe, in the Department of Food Science, explains what’s behind the snap, crackle and pop in our favorite cereals while Nutritional Sciences Professor Carol Byrd-Bredbenner makes a case for starting off the day with more than a cup of coffee.

Video: The Science Behind Breakfast

Student Film Features Professor’s Battle Against White Nose Syndrome in Bats

Marine and Coastal Sciences major Jill Azzolini (SEBS 2015), who worked as a summer intern with Day’s Edge Productions, used her newly-acquired digital filmmaking skills to create a short film of Rutgers Assistant Research Professor of Wildlife Biology Brooke Maslo’s work on reviving bat populations that have been decimated by White Nose Syndrome. Azzolini was able to design an internship that enabled her to combine her creativity and enthusiasm with her interest in the environment in the production of this short film. Read more about Azzolini’s work on the film.

Video: Fight for Flight: The Battle Against White Nose Syndrome