32,000 research citations over the past five years
Integrative Precision Agriculture
Harnessing the power of technology and big data to sustainably provide for our planet’s growing population
Integrative precision agriculture (IPA) applies to every aspect of the agriculture industry, from planting and harvesting to creating more environmentally conscious farming practices. Learnt how our researchers are engineering for tomorrow.
Statewide Variety Testing
Conducting research each crop year
The UGA Statewide Variety Testing program provides annual performance testing results on Georgia commodities including canola, small grains and forage, corn and silage and field crops. Research is conducted in multiple geographic regions of Georgia to collect agronomic data such as yield, bloom date, maturity date, test weight, height, lodging, seed size, and seed shattering; also, tests for resistance / tolerance to pests and disease.
Regenerative Bioscience Center
CAES faculty research cell therapy to fight chronic diseases
UGA’s Regenerative Bioscience Center (RBC) is a synergistic unit of researchers from a range of disciplines and institutions. The RBC is making great strides in developing new cures to treat devastating diseases such as stroke, heart disease, Parkinson's and Alzheimer's, transforming the field of medicine along the way.
Controlled environment agriculture
Plant Growth Facilties
University of Georgia plant growth facilities (PGF) provides controlled environment greenhouses and growth chambers and dedicated staff to support faculty and student agricultural research in Athens.
Learn about student opportunities
Graduate Programs
Our master's and doctoral degree programs attract students from all over the world. Graduate students work alongside our world-class faculty to expand their knowledge in field, laboratory, facility and online settings.
Office of the Associate Dean for Research
109 Conner Hall
Athens, GA 30602
Email: Ag.Research@uga.edu
Phone: (706) 542-2151
We are committed to discovering, innovating and delivering the science required to feed and fuel the world.
See how we are leading innovation in research$43.8M in external funding support for research
$52.4M New competitive federal grants increased 6.3% from $49.3M
918 Peer reviewed journal articles published by CAES Faculty
785 grants received in FY21
Funded by: USDA NIFA, USDA ARS, National Science Foundation, CDC top funders, among many others
Research News
CAES News
Vellidis named director of Institute for Integrative Precision Agriculture
University of Georgia College of Agricultural and Environmental Sciences Professor George Vellidis has been named director of the Institute for Integrative Precision Agriculture (IIPA). His term began on Nov. 1, and he will serve as the unit’s first permanent director. “Dr. Vellidis has been a vital member of our UGA faculty for years and played a key role in launching IIPA,” said Chris King, interim vice president for research. “Whether it’s his impact as a first-class researcher and educator or the work he does behind the scenes to elevate our reputation in the field abroad, his presence has made UGA a hub for precision agriculture research.”
CAES News
UGA redefines Southern hospitality through a thriving degree program
There are nearly 400,000 individuals employed in some segment of hospitality in Georgia. With the unique mix of leisure travel in coastal Georgia and convention travel in Atlanta, University of Georgia hospitality and food industry management students have a wealth of opportunities to choose the area that suits them best. This versatile experience — with its focus on quality curriculum, meaningful interaction with local and national business, and experiential learning — has already begun graduating the next generation of hospitality leaders.
CAES News
Planting seeds for Georgia’s cider industry
The apples growing in the University of Georgia’s Heritage Apple Orchard have long histories in Southern kitchens. Some of the 139 varieties sat on tables as sweet dessert apples, while others were staple ingredients for everything from savory main courses to the all-American apple pie. Some also found their way into bottles. Prohibition and broader cultural and economic changes took a big bite out of the U.S. cider industry. Recently, however, cider has made a comeback.