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Food for the Future

The culture, economics and production of healthy and affordable food

The University of Missouri is home to world-class faculty and state-of-the-art facilities, including more than 14,500 acres of university-owned research centers, farms and forests across the state. Faculty work each day to develop safe, healthful and affordable food and address issues of state, national and global importance. From creating a soy product that looks and tastes like chicken to developing drought-resistant crops, MU faculty are leading the way to creating “Food for the Future.”