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The primary goal of this course is to provide students with an integrated view of the science, technology, production practices, product handling, product marketing system, and end uses for cattle and beef. The course emphasizes the links between, on one hand, science and technology, and on the other hand, the economic forces that influence the beef industry. The course uses faculty lecturers, invited guests, and student presentations to provide a complete view of the complex interactions between science, technology, and economics that are required to understand a major agricultural industry.
Dr. Gary Brester and Dr. Myles Watts were the instructors of the course in Spring 2007. In addition to learning about U.S. and E.U. beef production and U.S. beef consumption from the instructors, the class also had the opportunity to hear from many other experts in the beef industry. Guest speakers and their topics are listed below:
- Dr. Vince Smith, Comparative Advantage/Exchange Rates
- Dr. John Patterson, Beef Quality Assurance
- Brett Poppe, Branded Beef Systems
- Dr. Mike Tess, Beef Production Systems and Genetics
- Charlie Rust, International Travel
- Jake Cummins, Producer Organizations
- Dr. Myles Watts, Animal ID
- Charlene Schuster, Consumer Issues
- Karl Wessel, Animal Health
- Jay Winship, Human Health and Food Safety
The 2007 course culminated in a ten day trip to Scotland, Ireland, and England to view production and consumption practices in Europe. To view more details, visit the links below:
| England |
"Having the opportunity to experience different beef industries allows us to better understand global trade barriers and how to open up borders to satisfy the foreign consumer. It is important for the modern producer to not only understand the beef industry in our state and country, but to understand the beef industry throughout the world. We are not just cattlemen anymore. We sell beef!" ~Ty McDonald |
| Ireland |
| Scotland |
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