Meat+Poultry - January 2021 - 66

E D U C AT I O N

Dillon Walker is the
operations manager of
the 21,400-square-foot,
USDA-inspected meat
processing plant located
in the MSABD building.

66

One lecture offered in the fall was
presented by Wei Guo, PhD, one of the newest
members of the MSABD faculty. The class
titled, " Animal Growth and Development "
discussed animal growth and development
from a single cell to a whole animal.
" From regulatory factors such as nutrients,
hormones and genetics to gut microbes
influencing prenatal and postnatal growth and
development, this course does a deep-dive into
the relationships among growth, composition
and meat quality, " Guo said. " Students will
come away with the knowledge and ability
to improve the growth rate of domestic
animals and to increase carcass quality and
meat production. "
In the spring, students can take the first
laboratory-based course offered in the new
building - " Introduction to Meat Science and
Technology, " taught by James Claus, PhD.
Through lecture and lab, students will get a
look at the science and technology used in
the industry. Course topics include basic meat
ultrastructure, muscle biochemistry, nutritive
value of meat and food safety in processing
environments. Red meat and poultry harvest,
carcass fabrication, fish processing and further
meat processing will also be demonstrated in
the attached processing space.
While most of the MSABD classes target
animal and dairy science majors, " The Art
of Entrepreneurship in Animal Biologics
Discovery " course is hoping to attract students

MEAT+ POULTRY | 01.21 | www.meatpoultry.com

from across campus including marketing and
business majors. The class will " offer students
the opportunity to explore how one goes from
conceptualization of an idea that blossoms
out of keen scientific observation to product
development and marketing. "
The MSABD program intends to reach
beyond the University of Wisconsin borders
with its extension programs. When COVID19 restrictions are lifted, extension courses
ranging from short seminars to multiple-day
events will be offered in the new facility.
" Programming themes for extension
courses will include a variety of core,
specialized, and advanced areas including
basic-to-advanced meat science, meat
processing and food safety topics while
being steeped with the newest technological
advancements, scientific knowledge and
practical applications, " said Jeffrey Sindelar,
professor and extension meat specialist in the
Department of Animal and Dairy Sciences at
UW. " A science-to-practice approach will be a
core delivery method when appropriate. "
Extension courses in meat processing,
food safety, thermal processing and
technology advancements will be available
to members of the Wisconsin meat industry,
national and international meat and poultry
processing companies and consumers -
including youth - who are interested in
learning about the wholesomeness, safety and
dietary value of meat.


http://www.meatpoultry.com

Meat+Poultry - January 2021

Table of Contents for the Digital Edition of Meat+Poultry - January 2021

Meat+Poultry - January 2021 - 1
Meat+Poultry - January 2021 - 1
Meat+Poultry - January 2021 - 2
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Meat+Poultry - January 2021 - vdg - 1
Meat+Poultry - January 2021 - vdg - 2
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Meat+Poultry - January 2021 - marel - 1
Meat+Poultry - January 2021 - marel - 2
Meat+Poultry - January 2021 - marel - 3
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Meat+Poultry - January 2021 - marel - 6
Meat+Poultry - January 2021 - marel - 7
Meat+Poultry - January 2021 - marel - 8
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