Meat&Poultry - October 2011 - 50

UNIVERSITY ROUNDUP

poultry products; microbiology, such as methods for identifying temperature-abused broiler chicken carcasses; and new focus areas, like processing/ slaughter technology impact on yield and further processing. Next January, UGA’s Poultry Science Department will be offering the

“Poultry science graduates are in demand, and students typically receive multiple job offers months before they graduate.”
Georgia International Poultry Short Course, following the International Poultry Exposition in Atlanta. The three-and-a-half-day course in Athens, geared to newcomers in the poultry industry as well as experienced professionals, will include introduction to poultry processing, microbial interventions in processing plants, processing food safety and HACCP, environmental impacts of processing, energy use and conservation, animal welfare and management of poultry mortality. There will be formal instruction, as well as demonstrations at the UGA research facility in Athens.

riculum is designed to include academic and hands-on components to ensure graduates are equipped to manage people and resources vital to this important food industry. University officials say poultry students should also expect to develop creative thinking skills allowing them to develop solutions to complex real-world problems as they develop their careers as managers. The strong science content of the curriculum also makes it an excellent fit for pre-veterinary students and students interested in graduate studies. David Peebles, Ph.D., professor and interim head of the Poultry Science Department at the University of Mississippi, says the department is able to locate jobs for all of its graduates. “They are launched into these positions by choosing one of four concentrations in their poultry science undergraduate curriculum,” Peebles says. “These concentrations are: poultry processed products, business management, production systems and pre-veterinary.” He explains the core curriculum includes courses concerning the various areas of the poultry industry, such

Mississippi State Univ.
Mississippi State Univ., Starkville, Miss., is the largest university in the state, and a large land-grant university servicing the poultry industry in Mississippi. Like in so many other Southern states, Mississippi State provides educational and research opportunities for the largest agricultural enterprise in the state – poultry. In fact, graduates have the highest job placement rate among all departments at MSU. The poultry curriculum at the university provides in-depth study of scientific principles important in the production, processing and marketing of poultry and poultry products. The cur50 • Meat&Poultry • October 2011 • www.MeatPoultry.com

as poultry processing, food microbiology, avian anatomy and physiology, poultry nutrition and broiler and layer management. The processed poultry products concentration is a strong point in MSU’s poultry science program. Mississippi ranks fourth in the US in broiler production, as part of the $21 billion industry, employing hundreds of thousands of people. In Mississippi, 25,000 people are employed directly, another 25,000 indirectly. Courses for students majoring in the processed poultry products concentration include quality assurance

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Meat&Poultry - October 2011

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