AMSA 69th RMC Meat Science Education: Present State and Future Outlook Symposium Speakers Announced

May 12, 2016

Media Contact: Deidrea Mabry, dmabry@meatscience.org

AMSA 69th RMC Meat Science Education: Present State and Future Outlook Symposium Speakers Announced

Champaign IL. May 12, 2016 – The American Meat Science Association (AMSA) is pleased to announce, Drs. Gary Sullivan, Tony Payne, Craig Bacon and Jeff Savell, will be the featured speakers at the AMSA 69th Reciprocal Meat Conference (RMC) Meat Science Education: Present State and Future Outlook Symposium, on Wednesday, June 22, in San Angelo, Texas. This session is sponsored by Iowa State University and the presentations from these speakers will focus on the topics below:

Meat Science Education Survey: What Did We Learn?: Evolving from discussions at last year’s RMC, a survey of AMSA professional members was conducted to assess the current state of meat science education its strengths and areas for improvement of recent graduates entering a career in meat science. Gary Sullivan with the University of Nebraska and Tony Payne with ADM will summarize the survey results and provide a basis for a dialogue among industry and academic professionals about training the next generation of meat scientists.  

What They Didn’t Teach You in School to Prepare for A Job in Industry: In this session Craig Bacon with Tyson Foods, Inc. will discuss the leadership and team work soft skills that are critical to a successful career in industry.

Meat Science Education: An Academic Perspective: With each successive generation we teach, students’ backgrounds, demographics, experiences, expectations, aspirations, and goals change. Jeff Savell with Texas A&M University will discuss how recognizing how these impact our students helps those of us who are called to teach, adapt, and do a better job in preparing them for life after college. Meat science is a broad-based discipline with tremendous opportunities for hands-on scientific and technical experiences, one-on-one mentor/mentee relationships, and team-building activities. As fewer students today come from production agriculture or 4-H/FFA backgrounds, we must structure our educational programs so that they feel included and are best prepared to succeed.

The AMSA 69th RMC will be held June 19-22, 2016 at the Angelo State University in San Angelo, Texas. For more information regarding the AMSA 69th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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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).

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