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College of Agriculture and Life Sciences

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Iowa State has given me opportunities I never would’ve imagined and has shaped me in many ways. The supportive environment made it possible for me to take on challenges with confidence.
Morgan Lang, '25 global resource systems and agricultural and rural policy studies

Hands-on approach

From Cyclones in the making to those already formed, the College of Agriculture and Life Sciences has a place for everyone. The innovations made in the labs, the farms, the forests and the fields strive to carry out Iowa State’s original land grant mission: discovering, developing, disseminating and preserving knowledge.

Learn more about research within CALS

Explore Iowa State University demonstration farms

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Recent News

  • Three men and a woman holding and measuring a large white and dark brown bird

    Watching for a bird named Wisdom: An interview with an intimate fan

    Bird lovers across the world are awaiting the return of Wisdom to her nest on Midway Atoll near Hawaii this fall. At least 74 years old, the famous Laysan albatross is thought to be the world’s oldest known banded wild bird. The wildlife manager who named Wisdom, John Klavitter (’91 animal ecology), also waits for the news as one of her most loyal fans. The Iowa State University alum has met the bird several times and tagged her with the current identification bands she has now carried for nearly two decades.

  • Student shaking the hand of an official while receiving an award.

    Mueller earns Global Challenge Award

    A brief conversation with a fellow high school student led Raya Mueller to write an essay that earned her a scholarship and connected her with fellow students driven to make the world a better place.

  • Raw pork sausages (left) and pre-cooked and vacuum-packaged sausages (right).

    Exploring grape pomace’s potential as sausage preservative: Volunteers needed for sensory analysis

    Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. An important step is to gauge consumers perceived differences between pork sausages, with and without GP added, and the acceptability of the different products. Researchers want to recruit 100 people who eat pork sausages at least twice a month for a sensory analysis on campus, Dec. 4.