logo_03

Kylie Philipps and Trent Schwartz named 2021 AMSA Student Teacher “Cleaver” Award Recipients

Jun 18, 2021

Kearney, MO. June 18, 2021 – The American Meat Science Association (AMSA) isAMSA Logo pleased to announce that Kylie Philipps and Trent Schwartz have been selected as the 2021 AMSA Student Teacher “Cleaver” Award winners. A meat cleaver is resilient and designed to break through soft bones and cartilage. Graduate teaching assistants are encouraged to be “cleavers” by being resilient in teaching abilities, breaking through to students, and enhancing their knowledge. The tough metal and thick blade of a cleaver are unique and more durable compared to other knives. Graduate students are expected to be durable through their obligations, and above all, to create a unique learning experience for students. The AMSA Student Membership sponsors the Student Teacher “Cleaver” Award. Philipps and Schwartz will be honored during the 74th AMSA Reciprocal Meat Conference (RMC) hybrid meeting on August 15-18, 2021, in Reno, Nevada.

Picture of Kylie PhilippsKylie Philipps is a master’s student in the Department of Animal Science at the University of Florida. “As an undergraduate, I was fortunate to be taught by some outstanding instructors. However, one of these individuals stood out above the rest, as he continually challenges me and teaches me how to truly think. He has been the biggest supporter through my graduate education and the reason I strive to challenge my students to be learners the same way he challenged me,” said Philipps. Her passion for teaching served her well as a graduate teaching assistant while at the University of Florida. “From the very first class, she did an amazing job teaching and managing her students; we were all engaged despite meeting via zoom,” said Douglas Natoce, an undergraduate student at the University of Florida.

Picture of Trent Schwartz

Trent Schwartz is currently a Ph. D. student in the Department of Animal Science at Texas A&M University. Schwartz says, “My passion for teaching and mentoring students can be attributed to all of the amazing folks who have helped me along the way.” With a motto of “students first” defining his teaching philosophy, he successfully converted a meat science course to online during the COVID-19 pandemic. Dr. Jeffery Savell, University Distinguished Professor, Texas A&M University, says, “Trent has become a valuable part of our program, who puts all of his efforts to do the best he can and deliver every time.”  

AMSA is an organization recognized for its unmatched competence and commitment to attracting and developing meat industry leaders and providing science-based meat research and information. For more information, please visit www.meatscience.org/rmc or contact Deidrea Mabry at 1-800-517-AMSA ext. 12. 

 

Social Media

  • @MeatScience: #Food is a #HotTopic. Futurist @Jack_A_Bobo talks about how our attention and the importance we give to food has ev… https://t.co/qa6oHuCYw9
  • @MeatScience: Congrats to the #PoultryIndustry for reaching milestones and being great #evironmentalstewards! https://t.co/nlellwP04i
  • @MeatScience: RT @chickencouncil: 10 years of data in first-ever US Broiler Industry Sustainability Report. Check out our blog on @chickencheckin https:/…
  • @MeatScience: Join the webinar to be educated on ASF https://t.co/RDnGTX2VWI
  • @MeatScience: RT @MMBJournal: MMB is #OPENACCESS meaning all of our #scholarly #research is available to readers at no cost, as opposed to the traditiona…