AMSA is excited to announce that Dr. Eric Berg, Professor and Associate Department Head Animal Sciences at North Dakota State University is the recipient of the 2016 Distinguished Teaching Award. The award was established to recognize excellence in the teaching of undergraduate and graduate meat science courses and the impact on the lives of those students in a highly positive manner. The award is sponsored by the Kraft Heinz Company. Dr. Berg will be honored at a special awards banquet at the AMSA 69th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.
In this current role, he teaches courses at North Dakota State University, including Introduction to Animal Science, Live Animal and Carcass Evaluation, Physiology and Biochemistry of Muscle as Food or Livestock Muscle Physiology along with Research and Issues in Animal Agriculture. He is also very active in undergraduate and graduate student advising. He currently advises three MS students and has completed eight MS and nine PhD students. Of his nine PhD students, six are employed in academia (Nanjing Agricultural University, China, North Dakota State, Florida, Kentucky; Nebraska, and Missouri State University) and three in industry (Hormel Foods, Inc., Coleman Natural Foods, and Food Animal Consultation and Testing Services). Two of his MS students went on to complete PhD’s and are also employed in academia.
He has been an active AMSA professional member and served as Director of the association from 2006-2008, and, in particular, the RMC Chairman in 2007-2008. He has extensive involvement as a member of numerous AMSA committees. His career to date has been productive yielding 70 journal publications, 132 society presentations and abstracts, 15 manuals, booklets and champers, 51 invited presentations (international/national) and 75 popular press features. As well as securing over $1.4 million in funding over the last 10 years. He has been the recipient of a North Dakota State Extension Program of Excellence Award (2009), an AMSA Achievement Award (2003), and National Pork Producer Council Swine Industry Award for Innovation: Education Category (2001).
“This (Dr. Eric Berg) nationally-recognized meat scientist is humble, consummate team player who wholeheartedly believes that research is just another mode of teaching, the laboratory is a unique, hands-on classroom, and the graduate student merits the accolades of success,” stated Jason Apple, University of Arkansas.
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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species.