Meat + Poultry - December 2005 - 22
2006
Class of
of a master's degree. But given the
choice, Savell says he advises against
students starting and stopping their
education, if possible. "I'll tell them
'go ahead and get this done while
you're young.'"
Training students at A&M is geared
toward getting them ready for working in the industry, says Savell, rather
than in academia. And working in the
industry requires a general knowledge
of business, even among Q.A. officials
and product developers. That's why
A&M now offers graduate students
in meat science the chance to obtain a
four-course certificate in business. "I
see this as a trend," says Savell. Companies are most interested in students
with multidimensional skills, especially in knowing how to communicate and
in basic business knowledge.
"It's clear when you look at how the
companies are coming together and the
types of products and processes being
used that it's more of a challenge to find
somebody who has been exposed to a little bit of everything," Savell adds. "This
is why we're trying to give students some
sub-expertise in other areas."
In discussions with former students,
Savell says many of them tell him they
wish they had been more aware of the
business aspect of the trade. Many also
say lessons learned from taking courses
like statistics, which are often regarded
as a necessary evil by students, end
up being more valuable than they ever
imagined.
From the employment side, Savell
says students coming out of graduate school can count on having a job
waiting for them. "From our position
Photo courtesy of Univ. of Arkansas
it's a seller's market. We're not having
trouble placing anybody," he says. In
today's market, recruiters with many
companies are content to find prospective employees with basic knowledge
with the goal of getting them in the
door and teaching them specific skills
on the job, he says.
Beyond the classroom, Savell says
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Meat + Poultry - December 2005
Table of Contents for the Digital Edition of Meat + Poultry - December 2005
Contents
Meat + Poultry - December 2005 - 1
Meat + Poultry - December 2005 - 2
Meat + Poultry - December 2005 - 3
Meat + Poultry - December 2005 - Contents
Meat + Poultry - December 2005 - 5
Meat + Poultry - December 2005 - 6
Meat + Poultry - December 2005 - 7
Meat + Poultry - December 2005 - 8
Meat + Poultry - December 2005 - 9
Meat + Poultry - December 2005 - 10
Meat + Poultry - December 2005 - 11
Meat + Poultry - December 2005 - 12
Meat + Poultry - December 2005 - 13
Meat + Poultry - December 2005 - 14
Meat + Poultry - December 2005 - 15
Meat + Poultry - December 2005 - 16
Meat + Poultry - December 2005 - 17
Meat + Poultry - December 2005 - 18
Meat + Poultry - December 2005 - 19
Meat + Poultry - December 2005 - 20
Meat + Poultry - December 2005 - 21
Meat + Poultry - December 2005 - 22
Meat + Poultry - December 2005 - 23
Meat + Poultry - December 2005 - 24
Meat + Poultry - December 2005 - 25
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Meat + Poultry - December 2005 - 27
Meat + Poultry - December 2005 - 28
Meat + Poultry - December 2005 - 29
Meat + Poultry - December 2005 - 30
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