Meat&Poultry - October 2011 - (Page 34)

UNIVERSITY ROUNDUP Penn State Univ. “The Dairy and Animal Science and Poultry Science Department offer an interdepartmental major in Animal Sciences, and minors in Animal Sciences as well as Poultry and Avian Science,” says Terry Etherton, Ph.D., head of Penn State’s Department of Dairy & Animal Science, and Distinguished Professor of Animal Nutrition at the University Park, Pa., campus Etherton says it’s important to remember all programs offer students the flexibility to prepare themselves for a career in the meat industry. He outlines some of the opportunities available at Penn State. “We offer a balanced program of both in-class coursework and out-of-class experiences,” he says. “Formal coursework related to the meats area includes animal products technology, meat selection and grading, poultry production management, value determination of meat animals and poultry evaluation and selection.” The program also exposes students to industry opportunities with a sophomore-level career course that includes introductions to representatives of the meat industry. He also says “internship and externship programs allow students the opportunity for on-site work experience at major meat-processing facilities.” “Competitive judging teams in livestock, meats and poultry, student club involvement and the opportuni- ty for students to live and work at the PSU Meats Laboratory round out the program,” Etherton says. Penn State is considered one of the leading universities in animal science in the country. Its program provides learning opportunities in a sciencebased curriculum, including focused opportunities in both a Science Option and a Business Option, because students need to learn both the science of meat processing and the business aspects of operating a company. The university’s program in animal science gives students the opportunity to attend a prominent Big 10 university, while studying in a close-knit, smallcollege atmosphere. The program prepares students for a range of positions in meat and poultry processing, agribusiness and agriculture. The faculty has a passion for interacting with and advising students, with hands-on Where can you see a highly flexible sausage linker and link cutter that easily produces a variety of exact weights and lengths at the push of a button? Where else but at Reiser. SEE OUR VEMAG FSL210 LINKER IN ACTION AT PROCESS EXPO, BOOTH 2602. Reiser 725 Dedham Street, Canton, MA 02021 • (781) 821-1290 Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 • (905) 631-6611 www.reiser.com 34 • Meat&Poultry • October 2011 • www.MeatPoultry.com http://www.reiser.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

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