CONCURRENT TECHNICAL SESSION VI CONTEMPORARY MODELS FOR EXTENSION EDUCATION PROGRAMS. Christy Bratcher, Ph.D. Auburn University

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1 CONCURRENT TECHNICAL SESSION VI CONTEMPORARY MODELS FOR EXTENSION EDUCATION PROGRAMS Christy Bratcher, Ph.D. Auburn University

2 Thanks To Our Sponsor

3 THE CHANGING FACE OF MEAT SCIENCE EXTENSION Joseph C. Cordray, Ph.D. Extension Meat Specialist, Iowa State University

4 The Evolution of Meat Science Extension is closely linked to the Morrill Act of 1862 which established the Land Grant University System

5 Records indicate the first college meats course was offered at the University of Minnesota in 1893 by Andrew Boss and was entitled Instruction in Killing, Dressing and Curing Meat

6 Other Early Meats Courses 1902 Illinois 1907 Michigan 1912 Pennsylvania 1913 Ohio 1915 Cornell 1918 Kentucky, Iowa and Colorado 1919 North Dakota

7 In the 1920 s 10 additional states began to give instruction in meats

8 The first Meat Laboratory was built on the University of Minnesota campus in 1901 The second Meat Laboratory was built at Iowa State University in 1917

9 In 1914 the Smith-Lever Act officially created the National Cooperative Extension Service

10 In May 2014 the Cooperative Extension Service celebrated its 100 th anniversary

11 In the 1940 s there were fewer than six Meat Scientists with Ph.D. s

12 The 1950 s and 1960 s saw a many-fold increase in Meat Scientists

13 In 1959, when Iowa State University hired Professor Robert Rust, he was one of only two full time Extension Meat Specialists in the United States

14 While the mission of Meat Science Extension, to provide knowledge and connections for people interested in meat science to achieve their personal and professional goals, has not changed, the way we fulfill that mission has changed significantly

15 In the past 30 years we have seen significant changes in Meat Science Extension s clientele, program content, program delivery, program funding, program needs and publication format

16 In some cases we have also seen a change in Meat Science Extension personnel position responsibility statements

17 Traditional Meat Science Extension Clientele Livestock Producer Groups Farmers Small Custom Plants Consumers

18 Today Meat Science Extension Clientele Also Includes Retail Establishments Plants of all Sizes Animal Harvest Fresh Meat Quality and Fabrication Production of Processed Meats Exporters Importers Chefs and Research Chefs

19 Traditional Meat Science Extension Program Content Harvest Carcass Quality Carcass Yields Carcass Fabrication

20 Today Meat Science Extension Program Content Also Includes Food Safety Regulatory Compliance Production of Processed Meats Raw Products Ready-to-Eat Products Shelf Stable Products Marketing and Distribution Business Sustainability Business Succession

21 In 1997 with the passage of the Pathogen Reduction Act, regulatory compliance became a major focus of Meat Science Extension program content

22 The Pathogen Reduction Act Required Development of SSOPs HACCP Plans GMPs SOPs HACCP Reassessment Procedures

23 Today there is considerable interest in the Global Food Safety Initiative (GFSI) SQF Safe Quality Food BRC British Retail Consortium FSSC Food Safety System Certification 22000

24 Current Topics of High Interest in Meat Science Extension Validation and verification Allergen control

25 Traditional Meat Science Extension Program Delivery Face-to-face Groups One-on-one Written material

26 Today Meat Science Extension Program Delivery Also Includes Webinars Conference calls extension Skype calls And other modes of delivery

27 Due to time and cost constraints one-on-one program delivery is less common than it used to be

28 Traditional Meat Science Extension Program Funding State funds Federal funds Grants

29 Today Meat Science Extension Funding Also Includes Cost recovery Client fees Program registration fees Sale of publications Sale of resource materials

30 Traditional Extension Publication Format Printed material

31 Today Extension Publication Formats Also Include Electronic Publications Webpages Blogs And others

32 Many extension publication distribution centers lack the space or financial resources to maintain all of their publications in print

33 Electronic publications can often be distributed free or at a greatly reduced cost compared to print versions Also, having electronic publications prevents the publication from becoming out of print

34 Consumer s demand for high quality, convenient and safe meat products coupled with the need to comply with complex regulations are creating an ever increasing need for Meat Science Extension

35 Things Today s Extension Meat Specialists Should Keep in Mind To make maximum use of time and resources concentrate on group presentations either face-to-face or online use distance education when feasible Incorporate electronic formats into your program delivery Partner with other meat extension specialists in development and delivery of resource materials

36 Things Today s Extension Meat Specialists Should Keep in Mind - Continued Develop guidelines for charging for your programs or services so you can work toward making your programs self-supporting Actively seek grants to support your programs Develop tools to document the impact of your program

37 Things Today s Extension Meat Specialists Should Keep in Mind - Continued When appropriate convert existing print materials to electronic format When appropriate utilize resources developed by other extension specialists

38 Things Today s Extension Meat Specialists Should Keep in Mind - Continued Never forget the mission of Meat Science Extension; to provide knowledge and connections for people interested in Meat Science to achieve their personal and professional goals