: Alumni Newsletter - Autumn 2018

The CFAES Alumni Society has selected two Animal Sciences alumni for awards at the 2019 CFAES Alumni Awards Program. Dr. Bo Harstine, MS '13 and PhD '16 both in Animal Sciences, was selected for the Young Professional Achievement Award. Dr. Leandro Cruppe, MS '11 and PhD '15 both in Animal Sciences, was selected for the International Alumni Award. Both Harstine and Cruppe were nominated by Dr. James Kinder, professor, and Dr. Michael Day, currently the Chair of Animal Science at the University of Wyoming, who was their advisor. The Alumni Awards Luncheon will be held Saturday, March 2^nd at the Fawcett Center. 

Once again the Department of Animal Sciences Chair, Dr. John Foltz, has shared his train sets to help decorate our offices. However, this year, both 110 Animal Science Building and 116 Plumb Hall had trains. Canned and boxed food items were collected by both offices in a friendly competition to see which train set could collect the most items. The boxes will be counted after the holidays and taken to the Mid-Ohio Foodbank.

The Processed Meats (MEATSCI 4510) class presented its final products to visitors who wanted to taste and judge the students' creations. Individuals or teams produced a variety of meat products. The students had to include proper labeling, a Hazard Analysis and Critical Control Points (HACCP) safety plan, and a marketing and advertising plan in their final presentation. The course was taught by Dr. Macdonald Wick, associate professor, with HAACP assistance from Dr. Lynn Knipe, associate professor in the departments of animal and food sciences.

Students in the course enjoyed trying to come up with unique products, that would still have a market. One group, "Duck the Halls", took on the challenge of creating products made with duck (a holiday duck sausage with brie, cranberries and butternut squash, and duck rinds).

"Duck is a high end product that a lot of people don't use," said Senior Food Business Management major Patrick Hoffman. "We liked being able to work with and create products that people may only buy for special occasions."

David Kelty, also a senior from food business management, agreed, "We decided to make this really unique and base our flavors around the holiday season. That's why we used things like butternut squash and brie cheese."

Making unique products can create some challenges. Members of "HLS' Buffalo Balls" (mozzarella-stuffed buffalo chicken meatballs) found the creation of their product challenging for even those in the Meat Lab.

"The biggest challenge was perfecting the formula," said Sophie DaCunha, a senior animal sciences major with a minor in meat science. "Even the staff in the Meat Lab found helping us challenging because of the breading on the outside and the cheese inside the meatball."

Lexi Fye, a senior chemical engineering major with a minor in food processing, added, "A meatball is supposed to be 65% meat. You add in products like cheese and water, that have different levels of moisture, and it can be a challenge."

The course attracts a wide range of students. Of the 16 students enrolled in the course, 10 are from majors outside of animal and meat sciences. Fye, took the course as an elective for her minor. "I really like that the course takes learning outside of the book. We're in the meat lab and learning first-hand the complete process of making and marketing a meat product."

However, animal and meat science students also find the course valuable for their career-experience. "I really like how I have been able to see the whole food-animal industry through my major in animal sciences and my minor in meat science," says DaCunha. "You start with getting to see the animals and how they're raised. Right now I'm in a carcass preparation and evaluation course and this processed meats course. I've been able to follow the creation process of food products from start to finish and it's given me a greater appreciation for all of it."

The 104th Annual Saddle & Sirloin Little "I" (International) was held October 20th, at the Beef, Swine, and Equine Centers in Columbus. The Little "I" events consisted of showmanship competitions in five livestock species (horses, swine, pig, sheep, and beef cattle).

This year's Buckeye Classic Meat Judging Contest featured a unique competition, the "Dean Team" (led by CFAES Dean Cathann Kress) vs. "Flash Team" (led by Animal Sciences Chair John Foltz). Both teams featured industry and educational leaders. Flash Team won the contest, with Animal Sciences alum (B.S. '13) Dr. Bailey Harsh leading the way in points. Dr. Harsh may have been a ringer, she had been a member of the Ohio State Meat Judging Team as a student.

The Ohio State Poultry Judging Team recently competed in the 53^rd National Collegiate Poultry Judging Contest, hosted by the University of Arkansas in Fayetteville, Arkansas, on November 5^th & 6^th, 2018. The team placed 2^nd in the Egg Production & Quality Division; 6^th in the Breed Selection & Carcass Quality Division; and 5^th overall. Allison Rapp (Animal Biosciences sophomore) was the high individual in the Egg Production & Quality Division, as well as the 6^th high individual overall. Other participating schools in the contest were the University of Arkansas, Penn State University, Mississippi State University, Texas A&M University, Louisiana State University, Kansas State University, and North Carolina State University.

For over 20 years, Dr. Lynn Knipe, associate professor of food and animal sciences in the College of Food, Agricultural, and Environmental Sciences, has provided training as part of the Meat Science Extension program. Since 1998, he has taught 1,845 people in 72 introductory Hazard Analysis Critical Control Point (HACCP) Training for Meat and Poultry Processors courses, as well as other food safety, labelling and processing courses. 

According to Knipe, “All meat companies that are fully licensed with either the Ohio Department of Agriculture or the USDA Food Safety Inspection System, are required to have at least one person trained in the seven principles of HACCP, in order to write, reassess or modify their HACCP plan(s).” 

The 71^st  Introductory HACCP course occurred at the Greater Cleveland Food Bank.

“Cleveland is a popular location in Ohio, because there are many fully-inspected, smaller meat processors in Cleveland and northeast Ohio,” Knipe said. “The processors are required to have at least one employee trained to write, modify, or reassess the companies’ HACCP plans.” 

While Knipe offers a variety of food-safety training courses, the Introductory HACCP course occurs most frequently. Knipe developed the course curriculum for meat and poultry processors, egg processors, and food service operations; the International HACCP Alliance accredits the course. Knipe brings in experts from the USDA Enforcement Investigations and Analysis Officers (EIAO) program, part of the Food Safety and Inspection Service (FSIS, a USDA agency). Other faculty members, most recently Dr. Daniel Clark, assistant professor in the Department of Animal Sciences, have also assisted him.

The 72^nd Introductory HACCP course was at the University of Illinois Meat Laboratory for Illinois meat processors, on October 11-12.

“This course has gone on the road to other locations besides Cleveland, but this was the first time that I have done it outside Ohio,” said Knipe. "The University of Illinois is currently lacking someone to conduct HACCP training that is designed for meat processors.  Former OSU Animal Sciences Assistant Professor Dustin Boler invited me to bring the HACCP course that I do here to Illinois."

Twenty one employees of meat-inspected operations completed this two-day course that was focused specifically on HACCP for meat and poultry processors.  Individuals from the Chicago District of USDA FSIS (meat inspection) and the Illinois Bureau of Meat and Poultry Inspection assisted to facilitate with regulatory questions. 

"This regulatory team was very helpful with their answers to regulatory questions, but this was the first time that either organization had been involved with a meat industry HACCP training course in Illinois," Knipe said. 

In addition to the Introductory HACCP course, Knipe also offers other courses, including a Meat and Poultry Labeling short course. This two-day course is offered annually and deals with the regulatory issues related to labeling meat products, under USDA FSIS Meat Inspection.  The first day covers basic labeling and the second day is devoted to nutrition labeling. It is the only course of its kind taught at a university in the USA. 

Twenty six meat industry employees and regulators converged on the Nationwide & Ohio Farm Bureau 4-H Center on October 23 & 24 for the Ohio State Meat and Poultry Labeling short course.  Participants came from Ohio and 8 other states (Michigan, Kentucky, Iowa, Tennessee, Illinois, Pennsylvania, West Virginia and Mississippi). 

Knipe developed this course as a result of requests from Ohio meat processors, fourteen years ago, who were looking for a better option than traveling to the University of Guelph or Washington, DC.  The main presenters this year were Kim Karweik and Vickie Edwards, who have worked with labeling at various meat companies; both have worked for Lamar Hendricks (Ohio State Food Science alumnus), well known for his labeling and regulatory affairs skills at Hillshire Farm & Kahns and an early trainer for this course.

Additional dates for Meat Science Extension courses can be found here.

COLUMBUS, Ohio – A veterinarian and assistant professor of animal sciences in the College of Food, Agricultural, and Environmental Sciences at The Ohio State University (CFAES) has been named a Diplomate of the American College of Animal Welfare, the only swine veterinarian in Ohio to earn such a designation.

In fact, Monique Pairis-Garcia, who is also an animal welfare specialist with Ohio State University Extension, is the first veterinarian at Ohio State to earn board certification in this relatively new veterinary specialty. OSU Extension is the outreach arm of CFAES.

The designation means that Pairis-Garcia can demonstrate detailed knowledge of and special competence in animal welfare across all species. This is significant, considering that the American Veterinary Medical Association identified animal welfare in June 2006 as “one of the top five critical issues affecting the veterinary profession both in the United States and globally.”

“My entire career has been focused on animal welfare and behavior, so I’m very proud and excited to bring this honor to Ohio State, CFAES and the Department of Animal Sciences,“ Pairis-Garcia said. “I think this designation means a lot to the field of animal welfare science and the impact it will have on the farm.”

Pairis-Garcia earned her Doctor of Veterinary Medicine degree and a PhD in animal physiology from Iowa State University. She earned a scholarship from the American Association of Swine Veterinarians to take the exam for the board certification in animal welfare.

Her research at Ohio State focuses on animal welfare issues for livestock species including timely and humane euthanasia, on-farm welfare assessments and audits, and alternative management practices to improve animal welfare on-farm.

She also teaches CFAES undergraduate students and College of Veterinary Medicine veterinary students, focusing primarily on animal welfare and behavior in livestock industries.

In addition to teaching and conducting research, Pairis-Garcia serves as a consultant, working with livestock producers to improve animal welfare on farms, including swine, dairy and poultry farms.

For example, if an undercover video surfaces alleging suspected animal abuse or standards violations, Pairis-Garcia may be called to visit the farm to conduct an animal care audit. If violations are found, she works with producers to correct the animal care conditions.

Her new board certification in animal welfare demonstrates her expertise in the area, which is a key focus for producers in maintaining their social license to produce food, she said.

“I work to help producers provide an environment for their animals that optimizes their health and well-being,” Pairis-Garcia said. “When we recognize the role that animals have in our lives – whether it be the human-animal bond with pets or those relationships we have with livestock, it is our duty to take proper care of them when they are in our care.

“It’s important for us to view animal welfare on many levels, such as ensuring the animal is healthy, has good nutrition and has the ability to express natural behavior.”

Not only is it the right thing to do on a humane level, Pairis-Garcia said, but it’s also beneficial from a production standpoint — good animal welfare is key for quality food production.

“Consumers care about where their food is coming from and want quality,” she said. “When an animal is stressed, it will result in a decrease in the quality of the meat.”

To prevent that from happening, producers have to focus on proper animal handling, including remaining calm and quiet when they move animals, Pairis-Garcia said.

Pairis-Garcia said she plans to use her new animal welfare board designation to “have a better seat at the table to open up the lines of communications between producers and consumers and help people have a better understanding of the livestock industry.”

 “As a veterinarian with this board certification,” she said, “I want to use this to improve the perception of the livestock industry and improve animal welfare on farm.”

Did you know that CFAES has hired a counselor to support the needs of their students' mental health?  Dr. Wirt holds counseling sessions in Ag Admin Room 100 four days a week and is in Lincoln Tower on Wednesday. See the attached if you’re interested in making an appointment.

The Career Services page on the departmental site has been redeveloped to hopefully make it more user-friendly. Check out helpful resources for building a resume, writing cover letters and more. There are resume templates that can be used to create a resume in case you don’t know where to start. In addition, there is an option for students to submit their resume and/or cover letters for review, prior to applying for internships or going to the career expo. Check it out! https://ansci.osu.edu/undergraduate/career-services/building-resume