How ENST's Dr. Izursa's drive to engage students evolved into a new program at the leading edge of sustainable food production
ENST's Dr. Jose-Luis Izursa shows some of the produce grown through his aquaponics program.
In a bright, airy greenhouse perched on the hill at the north end of campus, a revolution in teaching, learning and sustainable agriculture is coming to life. Rows of lettuce stretch toward the filtered sunlight, their roots dangling in water rich with nutrients. Below them, tilapia and bluegill swim in large blue tanks, their waste converted by beneficial bacteria into fertilizer that feeds the plants above. This is aquaponics—a system that relies on processes found in natural ecosystems—and at the University of Maryland, it’s more than just a teaching tool. It’s a living laboratory, a student-operated venture, and a launchpad for the future of food.
At the heart of the program is Dr. Jose-Luis Izursa, a senior lecturer and academic advisor in the Department of Environmental Science and Technology (ENST). Eight years ago, Izursa had a vision: to build a space where students could get their hands dirty (and wet), not only learning about sustainability, biology, and engineering, but actually conducting experiments and driving innovation in real-time. Today, that vision has grown into a fully fledged aquaponics program that produces leafy greens, herbs, ornamental goldfish, tilapia and bluegill while also hosting serious research on things like nutrient cycling and food safety.
Aquaponics is an increasingly popular method for growing food that can be done just about anywhere,” said Izursa. “It can live in warehouses, basements, or on the roof of a city building, and the students love it.”
Read Full Story in AGNR's Momentum Magazine, Summer/Fall 2025 Ed.
