Executive Dean's Message

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The Executive Dean's Message is a service of the Office of Communications, a unit of the Office of the Executive Dean.

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Dear Cook Community, 


This new year offers the opportunity to re-engage as a community around the many recent developments at the university, including the tenure of new President Bob Barchi, the integration of most of the units of UMDNJ into Rutgers, the approval of a $750 million higher education bond issue that will fund new building projects and renovations across New Jersey's higher education system, and the announcement of Rutgers' move to the Big Ten.


Exciting developments are also underway within our community, and starting this month, I plan to send regular messages to keep you all updated and engaged on developments at the school and experiment station.


First, I would like to point to the robust effort to engage in new ways with our administrative staff. I wish to thank the 75 or so staff members who attended the December 13 staff assembly at the Food Science lecture room. I was delighted to share a recap of the fall semester and to participate in a discussion of current issues, opportunities, and initiatives. We will continue to hold these periodic staff assemblies, and I invite all to attend.  

I am proud of the way in which staff members have responded to what has become known as the school's Administrative Staff Community initiative, which grew out of a survey conducted by my office. This initiative has evolved into a vibrant network of school and NJAES employees, with several successful events launched last year and many more planned for the coming months. Please be sure to check the workshop calendar regularly to sign up for these events.
A delightful part of the staff assembly was the presentation, "The Science of Candy," by food science professor and dean of Academic Programs Rick Ludescher (pictured at left). Those who attended had the opportunity to learn how various types of candy were made and were treated to samples. 

Passion Puddle in winter
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