$726,200 in scholarship funding provided by our College to CAES students last year
ScholarshipsWe are dedicated to discovering, teaching and delivering the science required for healthy living to flourish.
About the college CAES Year in Review Impact ReportNo. 1 public university for hospitality and tourism management in the U.S. niche.com
Hospitality and Food Industry ManagementNo. 5 public university for agricultural sciences in the U.S. niche.com
UGA AdmissionsFirst and only regenerative bioscience program offering both bachelor’s and doctoral degrees
Regenerative Bioscience Center8:1 student to faculty ratio
Academic Affairs$54.8M in research expenditures
Research$77.1M in new awards
Research1,057 Extension employees serving Georgia
UGA Extension21,217 alumni in the CAES family
Alumni & GivingCAES IN THE NEWS:
Student life at CAES
No matter the program, we have unique learning opportunities inside and outside the classroom for our students. CAES offers world-class immersive learning experiences, including internships, research opportunities and study abroad programs. See where CAES can take you and discover how you can unlock your true potential at UGA.
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Sustainability, Conservation and the Environment
Without a healthy environment — both physical and financial -- there is no agricultural industry. UGA Experiment Station researchers study natural resource management, conservation methods and cultural practices as well as financial accounting, value added products and sustaining the industry through profitability.
Environmental resource management
Impact reports
IMPACT
By the Numbers
$91.4 billion in output from agriculture contributed to Georgia's $1.4 trillion economy (Georgia Ag Impact Report)
Visit the Georgia Ag Impact Report
$899.3 million generated in statewide economic impact in 2024.
Learn more about the research CAES is doing to feed and fuel the world
Agricultural research is foundational in the land-grant university mission – education for everyone, research for scientifically-based decisions and extension outreach to help ensure best practices are being used. (Statistics CAES Impact Statements)
Our statewide research impact
The Research and Education Centers (RECs) play a central role in this mission by providing faculty and students with the opportunity to conduct experiments across a wide range of environments and production systems. CAES has eight off-campus REC facilities located throughout the state.
This research network is vital to Georgia agriculture and collectively allows faculty and students to address local production concerns as well as to answer more fundamental research questions and further the development of new technologies related to agriculture and natural resources.
College News
CAES News
From workforce to health care, new funding for UGA faculty to address rural issues
The University of Georgia’s Rural Engagement Workshop for Academic Faculty has awarded a series of seed grants to help faculty address challenges in rural Georgia ranging from veterinary practices to telehealth clinics and early childhood care. The 2025 seed grants range from $5,000 to $10,000 and will support faculty from a wide array of disciplines as they engage with rural Georgians on issues that are critical for their communities.
CAES News
CAES research contributes to $1M global award for sustainability breakthroughs
Multifaceted research on the social and environmental impacts of diversified agriculture from institutions around the world, including the University of Georgia College of Agricultural and Environmental Sciences, has been named one of three International Frontiers Planet Prize winners. An initiative of the Frontiers Research Foundation, the Frontiers Planet Prize recognizes transformational research that shows the greatest potential to address the world’s most urgent environmental challenges.
CAES News
UGA food science alum transforms foods with natural extract
University of Georgia food science alum Andrew Vasina leads Biospringer by Lesaffre’s North America Culinary Center, a laboratory-kitchen hybrid where his team designs prototypes and learns how to use these natural ingredients in new ways. Here, they may tackle a specific product need for a client company or develop an entirely new product for the market. Describing his role as part technical salesperson and part product developer, Vasina and his team partner with food manufacturers across North America to develop new products and taste profiles using one versatile product: yeast extract.