With over 1,000 student organizations, The Ohio State University provides a wide range of opportunities for students to get involved. Involvement outside of the classroom is important in receiving a well-rounded education, meeting students with similar interests, and networking in your field of study. Below is a list of several organizations that have roots in AEDE.
The Agribusiness Club is open to all students enrolled in a major program of study at the College of Food, Agricultural, and Environmental Sciences. During the 2014-2015 academic year, the Club had 58 student participants.
The Club meets every other Thursday and hosts guest speakers from various agribusinesses who inform students of the work of their organizations, including offering recruitment advice for upcoming internship and job opportunities at their companies. Through this interaction students are able to meet prospective employers.
The members also take an annual trip within the U.S. each year to tour agribusiness facilities and meet with representatives working in the field. Additional activities include community service projects, such as Habitat for Humanity and the the Mid-Ohio Food Bank's Operation Feed, as well as social events.
The Club’s major fundraising project includes concession stands at the Farm Science Review. The Club also hosts an annual banquet and sponsors a scholarship in the department.
The Ohio State University Chapter of the National Agri-Marketing Association
The OSU National Agri-Marketing Association (NAMA) Team participates each year in a national marketing competion sponsored by The National Agri-Marketing Association. Students start in the fall and work until April conducting market research, writing the marketing plan, and developing a presentation. Each year the students decide their own product to develop and market. Recent products have included: Appalachian Prawn, fresh, locally produced prawns; Nutty Murhpy's, a sweet potato chip with a peanut butter coating; and Superiasta, a nutritious gluten-free pasta with the texture of a traditional pasta.