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← Turkey frying in ANSC 117, Texas Barbecue

Ray Riley describing turkey frying process

Posted on November 25, 2015 by Jeff Savell | Full size is 5184 × 3456 pixels

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← Turkey frying in ANSC 117, Texas Barbecue

Ray Riley describing turkey frying process (photo by Kathleen Meredith)

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The College of Agriculture and Life Sciences is the largest of its kind in the U.S. with 400 faculty members, including winners of prestigious awards like the Nobel, Wolf and World Food Prizes. It provides students with hands-on involvement in developing solutions to today's issues like bioenergy, environmental sustainability, international food security, and youth development.

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