Hometown: Rebersburg, PA
School: Pennsylvania State University
Major / Species: Animal Science
Career Goals: Teaching has always been a passion of mine. From the time I was little, I wanted to be able to teach other people and instill a passion for learning, like my teachers did. Although I do enjoy my time helping to teach at the collegiate level, I have decided on a career path other than academia that will allow me to teach.
My short term goals include continuing my education to obtain a doctorate degree, become a member of professional organizations, and become trained in areas that will enhance my career. With regards to my Ph.D. program, I would like to continue my studies in meat science, particularly studying microbiology and ways to control or prevent microbial contamination of meat products. I enjoy finding ways to contribute to the area of food safety, and I will be able to use my research to help with my long term goals. To stay current on research and events in meat science, I will become a member of professional organizations, such as the American Meat Science Association (AMSA) and the American Association of Meat Processors (AAMP). Lastly, in order to be able to achieve my long term goals, I plan to complete certification and training in courses such as Hazard Analysis Critical Control Point (HACCP).
My long term goals are to be able to teach people about meat science and heighten their awareness and knowledge of the industry. I aim to work for a university as an extension specialist to organize and provide workshops to meat processors. I plan to work closely with state meat processing associations, AAMP, and other organizations to conduct workshops that teach people, specifically small meat processors, about meat products, safety and sanitation, and the outcomes and consequences of laws passed. With a growing number of small meat processors, it is important that they understand how to implement procedures into their operations. Being an extension specialist, I will be able to help said small producers with procedures and questions about their operations so they are in compliance with the USDA and produce safe, quality products for their customers.
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