Meat&Poultry - October 2011 - (Page 32)

Education Training for tomorrow Universities around the country are educating the next generation of meat and poultry professionals BY BERNARD SHIRE meatpoultry@sosland.com ore than 50 universities across the United States offer animal science, poultry science, meat science or some variant or combination of programs supplying the meat and poultry processing industry with a steady supply of candidates to one of M Meat science has changed vastly over the past 100 years, from home butchering in the early 1900s to the large automated packing plants in 2011. the many food-industry segments. Many of these universities are landgrant institutions of higher learning, universities established when the federal government gave land to the states to set up institutions to teach practical agriculture, science and engineering. These university animal, meat and poultry science programs play two ma- jor roles in helping the meat and poultry slaughter and processing industry to grow. Universities train college students for careers in the meat and poultry industries, plus other types of careers in agriculture and agribusiness. On the agriculture extension side, schools provide additional training and resources for people already working in agriculture, such as meat and poultry slaughter and processing, plus other types of agribusiness. However, there have been major changes in the economy and food industry, which have required changes in how the universities prepare students for careers in the industry. While many of the meat science programs in the Midwest and poultry science programs in the Deep South remain somewhat traditional, with a lot of emphasis on animal production. Poultry and animal science programs closer to the West and East Coasts have moved in some new directions, with more emphasis and opportunities in processing and further processing, and less focus on traditional animal agriculture production. Following is a snapshot of programs at some leading US universities offering animal, meat and poultry science programs, and how they’re preparing students for careers in the meat and poultry processing industry. Through agricultural extension programs, many programs also offer continuing education courses to those people building careers in the meat and poultry processing industry. These profi les include input from department heads of some university programs, providing some insight into how their universities are preparing students for careers in the industry while providing ongoing training to those making careers in the industry, especially in the area of food safety. Above: Dr. Donald E. Conner is professor and head of the Department of Poultry Science, Auburn Univ. (Photo courtesy of Auburn Univ.) 32 • Meat&Poultry • October 2011 • www.MeatPoultry.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - October 2011

Meat&Poultry - October 2011
Contents
Commentary - Cause for concern
Business Notes
WRIGHT BRAND BACON - Wright can’t go wrong
WRIGHT BRAND BACON - Recloseable challenges
Versatile Protein - Bacon’s on fi re!
Education - Training for tomorrow
Small Business Matters - From dream to reality
Jerky Processing - Perfect pairing
Meat Processing Operations & Engineering - The Phoenix rises
Meat Processing Operations & Engineering - Pest patrol
From the Corral - Slaughter without stunning
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

Meat&Poultry - October 2011

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