Meat&Poultry - October 2011 - 38

UNIVERSITY ROUNDUP

toward their doctorates or post-doctorates. The students are working under Dr. Elisabeth Huff-Lonergan, Dr. Joe Cordray, Dr. Sebranek and Dr. Dong Ahn.

Univ. of WisconsinMadison and Univ. of Wisconsin-River Falls
The Department of Animal Sciences at the Univ. of Wisconsin-Madison, was formed as a union of the departments of Meat, Animal Science and Poultry Science in 1996. Majors in both animal science and poultry science are available. The goal of the animal science program is to generate new knowledge in the humane use of animals for the production of safe food. This focus is part of an instructional program for undergraduates, graduate students and extension audiences. Schaefer D a n i e l S c h a e fe r, Ph.D, and department chair of the animal sciences department at the Univ. of Wisconsin-Madison, says the university prepares undergraduate and gradate students for careers in the meat and poultry industry. “For undergraduates, we provide them with a variety of course offerings that deal with live animal growth and development, carcass evaluation through fresh and processed meat manufacturing in our 25,000 sq.-ft. meat science and muscle biology laboratory,” he says. He adds the beginning course covers basic muscle biology, muscle proteins and various aspects of the nutrient contribution of meat, fresh meat properties, cookery, sensory and meat microbiology. “Another beginning course deals with poultry processing and products,” he says. “An upper undergraduate course focuses on commercial meat processing.” Schaefer says most of the courses provide hands-on experience, which is an important part of learning about the industry. “Our facility has several

pilot laboratories, including harvest, fabrication and processed meat manufacturing. The muscle biology laboratory has four faculty members, a senior lecturer, meat lab manager and an outreach specialist.” He notes Wisconsin students have direct interaction with two nationally recognized adjunct professors who retired with 70-plus years of experience in the industry, and a half-dozen other faculty members in animal sciences and the food research institute who offer even more meat industry insight. “Undergraduates are also provid-

Most of the courses provide hands-on experience, which is an important part of learning about the industry.
ed with the opportunity to work as student hourly workers in the MBL, assisting in harvest, fabrication and merchandizing, pre-op inspection, sanitation and HACCP compliance,” he points out. Schaefer says students are responsible for operating Bucky’s Butchery, the department’s retail outlet. Additionally, the program helps place students in summer internships with companies. Graduate students undertake research to address basic-to-applied meat science problems pertinent to the meat industry. Their program is well-rounded with supporting graduate level courses in meat science, biochemistry, statistical analysis, along with a variety of other courses pertinent to their research focus, he notes. “Graduate students also assist with

classroom instruction and are involved with industry short courses. Their participation in the Reciprocal Meat Conference is also supported by the department,” he says. At the university, courses for animal science majors teach the principles of research, production and distribution of livestock for food, genetics, reproduction, nutrition, physiology and meats for beef, cattle, sheep, the basics of applied animal biology and the fundamentals of muscle conversion to meat. Over the past five years, UW-Madison Animal Science graduate success stories include students building careers at ConAgra, Hormel Foods, Land O’ Lakes Feed Division, Oscar Mayer Foods and Smithfield Foods. Other career opportunities for Animal Science majors are available in sales, management, technical services, advertising and journalism in the meat processing industry. Univ. of Wisconsin-Madison also offers extensive extension programs in meats, beef, sheep, swine, poultry, other animals and youth livestock. The meats extension program includes meat science workshops and seminars, including HACCP training for meat and poultry processors, food safety and meat microbiology school; a master meat crafter training program. The Department of Animal and Food Science at Univ. of WisconsinRiver Falls offers a four-year undergraduate degree in animal science. The major includes processing of food and fiber products derived from animals, feeding, breeding, health and management, and the Wisconsin meat processing school. There are two options. Science is or those interested in graduate work or veterinary medicine, chemistry, mathematics, physical and biological sciences. The business option emphasizes business and agricultural economics courses. Offerings include how to build, operate or expand a meat processing facility, including Starting a Meat Business

38 • Meat&Poultry • October 2011 • www.MeatPoultry.com

http://www.MeatPoultry.com

Meat&Poultry - October 2011

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