Promoting Experiential Learning Best-In-Class Practices
Food and agriculture communities face ever-growing constraints and complex demands for ensuring the availability of a skilled workforce. A shortage of qualified labor is a primary concern for the Meat and Poultry Industry. Providing students with learn-by doing experiential opportunities early in their careers through active involvement in research, service learning, leadership programs and other hands-on activities will help develop future leaders whose knowledge will be used to serve a global society. Our research goal is to grow interest for the field of meat science, increase knowledge gained and the number skilled laborers.
Research Scientist: