cessful in the many contests, but also as industry professionals. That is the real “value-added” of intercollegiate meat judging and meat science. Thus, the secret to keeping meat science relevant and innovative for another 100 years is simple; students. Students like Kris Novonty. Beginning as a laboratory technician for Dr. Guenther, Novonty dedicated over 40 years of service to meat science at OSU. In her role as the lead meat laboratory technician for muscle biochemistry, Novonty invested countless hours to research, projects, teaching and Extension, as she gladly and cheerfully worked for all other meat science faculty and staff and graduate students. Novonty would continue to work for Drs. H. Glen Dolezal, Brad Morgan, Chance Brooks, Deb VanOverbeke, and Gretchen Mafi, still with that same infectious spirit and unparalleled work ethic. According to Mafi, her caring spirit and willingness to help others was truly one of a kind. Built by Education In 1934, OSU hosted the first annual Meat Retailers Short Course and by 1994, the original meat laboratory was demolished. In place of the meat lab, construction for the Robert M. Kerr Food and Agricultural Products Center began. Today, FAPC, houses student research, industry research and other academic endeavors dedicated to the pursuit of higher education and true “value-added.” “Educationally, students have the opportunity and the obligation to participate in direct, hands-on processing,” said Nelson. “Even more, they have the opportunity to execute full comprehensive processing for research, Extension and teaching.” While “value-added” refers to meat products such as the Vegas Strip Steak, even more value has been added to the entire meat industry through OSU. For example, much of the early work on technology now broadly utilized for electrical stimulation came from OSU. Today, professors are readily recognized nationally for their continued dedication to research and Extension in the areas of food safety, meat quality and product development. “Most of the early preliminary work to asses meat 24 | The Brand
animal body composition was done here,” said Nelson. “Now, we have labs that are really taking steps forward in food safety interventions.” With professors forging paths in areas such as meat color with Dr. Ranjith Ramanathan, students have and continue to have the opportunity to become engaged in undergraduate and graduate research. This hands-on experience awarded to students has continued to generate world-class food scientists for 100 years and will for centuries to come. All in all, 100 years is quite the milestone for any person, for the meat science program at OSU its an opportunity to recognize the dedication and service of the many faculty members and students who have left their mark on the program. Even more, the undeniable growth over this century achieves something far greater than any award or recognition ever could. The mark of 100 years instills an unparalleled hope for the future, for the next 100 years of meat science. “Finding those students who are creative, energetic and fearless,” said Nelson. “Students that will continue to ask the relative questions to improve the industry and the discipline, that’s how we ensure another 100 years of meat science at OSU.” — Written by Lizzi Neal
KRIS NOVONTY DEDICATED 40 YEARS OF SELFLESS SERVICE TO THE MEAT SCIENCE PROGRAM AT OSU
