Adapting to a Changing Agricultural Landscape
North Georgia Technical College is revamping its agriculture curriculum to meet the evolving needs of the industry. With technological advancements and shifting labor dynamics reshaping the way farms and agricultural businesses operate, the college is taking proactive steps to ensure students are well-prepared for careers in modern agriculture.
Rusty Logan, Department Chair for Agriculture at North Georgia Technical College, shared insights into the ongoing transformation of their programs.
From Agribusiness to Modern Ag Technology
“For about a decade, we’ve been focusing on agribusiness,” said Logan. “But today’s ag market demands a more specialized and modern approach.”
The college has introduced cutting-edge agricultural technology into its curriculum. This includes the use of drones for mapping, thermal HD video analysis, and data collection. These tools allow students to assess year-to-year changes in farmland, track productivity, and make informed decisions that directly benefit farm operations.
“These new technologies are helping students understand the impact of farming decisions over time,” Logan explained.
Addressing the Shortage of Large Animal Veterinarians
In response to the growing strain on large animal veterinarians, the program is also shifting focus toward large animal health care. With a decline in the number of large animal vets, many are overworked and stretched thin.
“We’re trying to produce knowledgeable students who can support veterinarians in the field,” said Logan. “Our students will be equipped to perform tasks that allow vets to focus on their specialized expertise.”
This initiative is designed to both support existing veterinary professionals and improve the quality of care for livestock across the region.
Building a Two-Year Butcher School
One of the most ambitious developments underway is the creation of a two-year butcher school. While still in the early stages, the curriculum is beginning to take shape.
“We’re laying the groundwork for what this program should look like,” Logan shared. “We’re meeting with an advisory panel on July 24 that includes seasoned professionals from the meat processing industry.”
This panel will help shape an efficient, hands-on learning environment designed to train students in livestock processing, an area experiencing increasing demand as supply chains shift and skilled labor becomes harder to find.
Collaboration and Innovation at the Core
The college’s efforts are rooted in collaboration with industry experts and a willingness to innovate. These changes reflect a broader commitment to preparing students not just for today’s agricultural jobs, but for the challenges and opportunities of tomorrow.
“Lots of changes are coming,” Logan emphasized. “But they’re all geared toward making our students industry-ready from day one.”
Reporting by Dale Sandlin for Southeast AgNet