Incredible meat scientists gain their knowledge through experience not just in the workplace, but through education and opportunities provided in and out of a classroom. The American Meat Science Association would like to take an opportunity to showcase those universities who help students grow into successful individuals. A new project for AMSA’s consumer website, “The Meat We Eat”, involves getting to know these universities important to meat science. This week’s university showcase is Kansas State University.
Kansas State University is the first land-grant university in the United States, so meat science has a long-standing tradition at KSU. Meat Science was started at Kansas State with the hiring of Dr. Davey Mackintosh in 1917, and since then, the program has grown to encompass numerous faculty members and hundreds of students, many of whom have gone on to make significant contributions in the meat industry. Kansas State is historically known for the industry-leading research in the area of meat color, as well as the birthplace of the Warner-Bratzler Shear Force test.
Getting to Know Kansas State University:
How is your university setting itself apart in the field of meat science food science?
“We have a diverse group of faculty with a wide array of expertise including meat palatability and consumer sensory evaluation, processed meats, meat safety and HACCP, collagen and lipid profiling, muscle biology, pre- and post-harvest factors impacting meat quality, among others. In a time when many universities have focused their efforts to a limited number of areas, we have maintained a balanced approach. We take great pride in our students receiving a balanced education with exposure, in coursework, research, and extension, to all areas of meat science.”
What do you see as your role in the meat industry/food science industry/animal agriculture sector?
“We see our role as multifaceted. First and foremost, our primary objective is to train highly qualified, well-educated students who have the ability to use the skills they have learned at KSU to meet the ever-changing demands and challenges facing the meat industry today. Additionally, we work to serve the industry and public at large through innovative extension programing activities to help bridge the gap between the expertise at KSU to consumers and industry stakeholders that can benefit. Lastly, we work to help grow the knowledge base of meat science through numerous research endeavors and help contribute solutions to complex questions and challenges facing the U.S. meat and livestock industries.”
Best advice for students to succeed at any university if they choose to follow the meat/food science path?
“Be involved in as much as you can. There are countless opportunities in the meat industry for today’s students. Activities offered through AMSA, internships, and organizations in your home institution provide students the opportunities to get exposure to all the meat industry has to offer and helps them to find their passion and ultimately helps lead to future career success. Don’t be afraid to get involved and try new things. Take advantage of all of the opportunities you have available to you.”
Thank you, Dr. Travis O’Quinn, for being our spokesman for Kansas State University and being a leader for students in the industry. The support of universities who excel in meat and food science are essential to growing industry leaders for the future.
