The meat and poultry industries play a crucial role in feeding the global population. As the population increases, so does the demand for food, which means the food industry must continue to evolve. This also means there will be greater demands for individuals who can contribute to the industries’ growth and meet consumer expectations.
Important legislation such as the Morrill Land Grant Act of 1862, Second Morrill Act of 1890, established for the historically Black colleges and universities (HBCUs), and the Equity in Educational Land-Grant Status Act of 1994, created for the Tribal Colleges and Universities (TCUs), serve as the foundation for much of the post-secondary education for our college students. What first began as providing educational opportunities and degrees in animal husbandry for students in agriculture and mechanical arts have grown into degree options for animal science, poultry science and food science.
Unfortunately, reductions in public funding have impacted some of these programs, and the number of poultry science, meat science, and food science programs across the United States has declined. For example, there are only six poultry-specific bachelor’s degree programs in the United States, and yet, poultry products are one-of-the-most consumed and cost-efficient livestock commodities in the world. While there has been rapid industry growth and numerous career opportunities in the poultry industry, there are a limited number of academic programs dedicated to poultry science, which reduces the availability of specialized education and training for students interested in this field.
Proper livestock handling is a fundamental academic concept taught to many agriculture-focused students. (Source: Sosland Publishing Co. / Joel Crews)Textbooks to technology
Historically, universities provided the theoretical knowledge necessary for understanding the scientific complexities of food production and processing, but also offered practical, hands-on experiences to prepare students for real-world challenges. Traditional curricula included courses in animal science, meat and poultry production and processing, food science, food chemistry, food engineering, microbiology, and maybe business management. These courses provided students with a basic knowledge that prepared them for various careers across the industry.
Then, many universities expanded the course offerings to include sensory, muscle biochemistry, food safety, and even food policy classes, but they have not stopped there. Universities are now at the forefront of technological advancements in robotics, automated learning, and artificial intelligence (AI).
Robotics and AI are playing growing roles in research and operations in food company operations. The integration of these technologies has revolutionized the industry, making processes more efficient and improving product quality. Robotics and AI are used in various stages of meat production, from slaughtering and processing to packaging and distribution. AI-powered systems can perform precise cutting and deboning, reducing waste and improving yield. Additionally, AI can be used for quality control, detecting defects, and ensuring that products meet both safety and quality standards.
Students are often at the forefront of developing and implementing innovative technologies that can improve traditional approaches used across the food industry. Universities provide students with opportunities to conduct cutting-edge research and expose them to methods for using these innovative tools to enhance food production.
The importance of engagement
Another aspect of meeting the future demand for employees in the food industry is piquing students’ interest and making them aware of the opportunities. A large percentage of students enter college with the dream of becoming a veterinarian, physician, nurse, lawyer, computer tech, accountant, business owner, salesperson, etc., but very few enter with the goal of working in the meat and poultry industries. In fact, students rarely even think about the food industry as a career path. Therefore, recruiting students for careers in the meat and poultry industries requires a strategic approach that highlights the opportunities available across the industries. One effective method is to engage with students early in their academic journey.
High school career fairs, 4-H and FFA activities, and industry-sponsored events can introduce students to the meat and poultry industries and spark their interest. As they start their collegiate journey, additional exposure to the industry via livestock, meat and poultry judging teams, fieldtrips, and study abroad programs create pathways for students to explore careers within food companies. Internships, undergraduate and graduate research, and working for campus meat and poultry facilities provide students with opportunities to gain hands-on experience. The more exposure students have and the more they learn about the opportunities, the more appealing careers become to students.
Decades ago, internships began for many students as a summer job in a related subject-matter area. For many majors today, internships are either an expectation or a requirement for students to complete during their college program. Internships serve two purposes: students have the chance to see if the position in that particular industry is suitable for them and employers have the chance to see whether the student has the necessary skills, drive, and grit as a future employee. Recently, internship programs have grown significantly to become much more formal in nature with firms recruiting and students accepting internships sometimes in the fall for the next summer’s programs. From a student’s perspective, the experience gained during the internship provides valuable technical and life-skills training helping them become better prepared for careers when their college days are finished.
Students studying meat science learn a broad range of skills that could apply to a variety of food industry careers. (Source: University of Wisconsin-River Falls)Supporting the future
Recruiting, training and educating students for careers in the meat and poultry and processing industries is a multifaceted process that requires collaboration between educational institutions, industry and students.
Industry partnerships can provide valuable resources, such as funding for scholarships, research projects and state-of-the-art facilities. These partnerships can also facilitate the exchange of knowledge and expertise between academia and industry professionals. By providing students with the necessary resources, training and support, we can ensure a steady supply of qualified professionals who can contribute to the industry’s growth and sustainability. Investing in the education of our next generation of leaders is essential for the continued success of the food industry.
