AMSA honors Dr. Wesley Osburn as the 2016 AMSA Processing Award Winner | Animal Science

Dr. Larry Hand '80 of Smithfield Foods and Dr. Wes Osburn (photo by Davey Griffin)

Dr. Larry Hand ’80 of Smithfield Foods and Dr. Wes Osburn (photo by Davey Griffin)

The American Meat Science Association has announced that Dr. Wesley Osburn, Associate Professor of Animal Science at Texas A&M University, is the recipient of the 2016 Meat Processing Award. The award is sponsored by Smithfield Foods, Inc. Dr. Osburn was honored at a special awards banquet at the AMSA 69th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.

Dr. Wesley N. Osburn, Associate Professor in the Department of Animal Science at Texas A&M University, has a passion for all things related to meat processing—whether it is in the classroom helping students learn about this fascinating aspect of the meat industry, in the research and development laboratory making new products, or in the field helping manufacturers improve their processes or to solve some problem—making him one of the top educators in this area.

Dr. Osburn is a master teacher who brings to the classroom a tremendous knowledge of processed meats based on both scientific principles and extensive practical applications. He has taught a wide variety of courses at Michigan State University and Texas A&M University, and he provides a great background to his students so that they not only understand fundamental aspects of processed meats, but also understand how to implement these in commercial settings.

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