North Carolina Research Campus NCRC

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North Carolina Research Campus (NCRC)
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NCRC Overview

• 350-acre Campus
• 311,000 sq. ft.building
• (80,000 sq. ft. Core Laboratory)
• 150 million charitable foundation
• 100 million venture capital fund
• Research Institutes from area universities
• 1,000,000 sq. ft. of office and laboratory space

• 350,000 sq. ft. new retail and commercial
• space
• New Residential units, Conference Center,
• Government Center, and Municipal Library
• 120-room hotel and wellness center
• Girls High School for junior and senior
• students in math and science

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University Corporate Collaborations

• UNC Chapel Hill Nutrition Research Institute
• UNC Charlotte Center for Bioinformatics
• Duke University Translational Medicine Institute
• NC State University Fruit and Vegetable Science
  Institute
• North Carolina Central University Metabolism
  Center
• NC AT State University Center for Post Harvest
  Technologies
• UNC Greensboro Bioactive Institute

• Red Hat
• Dole Foods Research Group
• BioMarker
• Angiogen
• LabCorp
• NorthEast Medical Center
• Cabarrus Family Medicine
• Research Triangle Institute
• Anatomics
• Biotechnology Training Center (BioNetwork Program)

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NCRC Core Laboratory
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Bruker Biospin 950 MHz NMR
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NC State Fruit and Vegetable Science Institute
(FVSI)

• College of Agriculture and Life Sciences
• NC Agricultural Research Service

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The FVSI Partnership with Dole Foods
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The NC State FVSI Building
A 100,000 ft2 building on the campus that will be
shared with the Dole Nutrition Institute.
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NC State FVSI Research Goals

• Basic discovery research in Life Sciences and
  Agriculture that integrates and complements with
  other partner University and NCRC goals
• Continue to support commodity programs in North
  Carolina and serve traditional agricultural
  clientele
• Develop value-added and product agriculture for
  North Carolina

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FVSI Vision

• Through ground-breaking, transdisciplinary
  discovery and outreach, the North Carolina State
  University FVSI will pioneer a dramatic shift in
  the way the American public views and uses plant
  food crops not merely as a source of nutrients
  and flavorful calories, but as a powerful
  resource for components that protect and enhance
  human health. Integrated research in molecular
  biology, metabolomics, biochemistry,
  pharmacogenomics, genetics, breeding and
  postharvest attributes will lead to development
  of mainstream fruit and vegetable produce with
  enhanced health benefits, and introduction of new
  or underappreciated crops and products, allowing
  consumers to make proactive, responsible dietary
  choices that benefit their own, and their
  familys, health.

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FVSI Mission

• The mission of the NC State FVSI is to develop a
  new generation of fruits and vegetables that
  enhance health and wellness and possess superior
  nutrition and horticultural characteristics.
  CALS faculty and staff will link discovery and
  translational research through a common focus and
  close collaboration between basic and applied
  scientists working in tandem. These researchers
  will exploit the most current tools of science to
  provide new insights into cellular processes and
  translate these breakthroughs through genomics,
  metabolomics, and plant breeding into plants with
  desired traits. The underlying scientific basis
  for health benefits of natural phytochemicals and
  their mixtures will be validated and put to
  practical use, leading to directed outreach to
  the health industry and the consumer at large.
  The FVSI will be one arm of an integrated
  approach across the NC Research Campus to adapt
  emerging technologies for plant improvement and
  human health benefits. The NCSU - CALS model of
  collaborative research will complement and expand
  the NC State mission to benefit the social and
  economic well being of the people of North
  Carolina, the nation, and the world.

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FVSI Focus

• In collaboration with other universities there
  will be a core focus on nutrition and human
  health.
• Determine optimal nutritional characteristics for
  various fruits and vegetables.
• Work with NCRC to develop plants that meet the
  nutritional requirements
• Determine how best to produce plants
  commercially.
• Increase the yield of vegetable crops in diverse
  growth environments, while at the same time
  improving nutritional quality. 
• Continue to train the next generation of plant
  breeders
• Work with geneticists who have been responsible
  for the development of many of the most basic
  biological and statistical tools for mapping
  genes that influence horticulturally important
  traits. 
• Work with geneticists to devise genetic systems
  for avoidance of plant diseases and insects,
  reducing farmers' dependence on pesticides. 
• Use state-of-the art facilities to determine the
  structures of proteins that mediate growth,
  resistance, and nutrient production, and for
  molecular imaging of cellular function.  

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NC State Personnel Plans for NCSU Laboratory Bldg

• Director 1 Ph.D senior level
• Ph.D. faculty 12
• Administrative support 3
• Post-Doctoral Associates 24
• Graduate Students 12
• Technicians 24
• Clerical 3
• Dole Adjunct faculty 4 or 5

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NC State FVSI Faculty

• Leafy green vegetable breeder (cabbage)
• Fruit breeder (strawberry)
• Marker assisted trait, wide-cross geneticist
• Plant senescence postharvest trait physiologist
• Food safety scientist
• Quantitative geneticist
• Phytochemist (2)
• Metabolomics scientist
• Genomics, system biologist
• Plant molecular biologist, pathway engineering

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Entrepreneurship for Small Agri-Business

• Cooperative Extension Associate Positions
• Small Business Development and Management
• (effective Dec 1, 2007)
• Food Safety
• Horticulture Position
• New Emphasis on Entrepreneurship for Two Current
  Horticultural/ Specialty Crop Positions

GOAL Provide Integrated Technical and Business
Support for Small, Entrepreneurial
Agri-Businesses
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Production Support

• Fruit and vegetable grower training
• Good Agricultural Practices (GAP) training
• On farm tests, demonstrations, variety
  evaluations
• Establishment advice
• Propagation and certification of plant material
• Horticulture production
• Problem solving

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NC State Greenhouse

• A 25,000-square-foot head house
• 50,0000-square feet of greenhouse lab space
• Controlled environment
• (4C and 4C)
• A 5,000-square-foot pilot food processing plant
• 100-acre growing fields with options for organic
  and commercial growth

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NC State Field Station
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NC State Faculty House
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NC State Faculty House Plans
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Proximity of Faculty House to Core Laboratory
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Temporary Office Space

• Located in Cannon Village
• NC State Fruit and Vegetable Science Institute
• 119 West Avenue
• Kannapolis, NC 28081
• Phone [phone]
• Fax [phone]

Tara Vogelien Director for Business and Research
Administration Tara_Vogelien_at_ncsu.edu