The University Of Arkansas And Tyson Foods, Inc. Announce Unique Distance Learning Partnership In Food Safety Education

FAYETTEVILLE, Ark. - America today undeniably has the safest, most abundant food supply in the world, thanks in great part to continuing advancements in food processing techniques and a network of food scientists in both the public and private sectors.

To further advance food safety throughout the manufacturing process, the University of Arkansas and Tyson Foods, Inc. have created a unique partnership in the Food Safety and Training and Education Initiative (FSTEI). The program will integrate coursework from some of the country's most respected academic institutions in the field of food safety. It will allow students to access classes via streaming video Internet technology from their own desktops, at their own convenience. The program will be the first of its kind to offer distance learning to food safety professionals.

The partnership was announced today at a news conference at the University of Arkansas by John White, U of A Chancellor; and John Tyson, Chairman, President and CEO of Tyson Foods.

FSTEI will include two tiers of study, the first offering certification in either HACCP System Management or Food Safety Systems Management. The second tier offers graduate level, university delivered classes for certificate, undergraduate or graduate credits with completed degrees conferred by the University of Arkansas.

Other participating academic institutions include: North Carolina State University, The Ohio State University, Purdue University, Kansas State University, New Mexico State University, and California State University.

According to Dr. John Copeland, Tyson's executive vice president of ethics, food safety and environmental compliance, "Nobody has more at stake than we do in producing the highest quality products. While we've always been at the forefront of food safety practices, at Tyson, we're very encouraged about this program because it will allow us to provide better training in a shorter time to more people than ever before."

Dr. Charles Scifres, Dean of the Bumpers College of Agricultural, Food and Life Sciences, chairs the university-industry Operations Board that sets the direction and format for the program. "The partnership with Tyson Foods is one more, highly significant step in the University of Arkansas' efforts to spur economic development in Arkansas through education and in concert with industry. We believe the partnership -- the harnessing of the rich intellectual capacities of both the University and the industry and focusing it on solving real-world needs -- will serve as a powerful model for other ventures which focus on education of the State's workforce using the most modern distance technologies" Scifres said.

John A. White, University of Arkansas Chancellor, says the program is yet another vital link in the University’s mission. "We’re very pleased to be an integral part of a program and partnership that will ultimately mean so much to the public," said White. "The research taking place at the University of Arkansas and the partnering institutions in the area of food safety is without a doubt of great benefit to the industry and overall Arkansas economy. Through this program, the University of Arkansas has taken one more step toward its goal of becoming a nationally competitive, student-centered research university, serving Arkansas and the world."

John Tyson, Chairman of Tyson Foods, stated, "Consumers around the world have come to depend on the Tyson brand for trusted quality chicken. In sustaining our reputation, we're continuously looking for better ways enhance our abilities to meet Tyson standards. Today, through our Food Wise program, we're emphasizing a totally integrated food safety program from farm to table. While we've always had what we consider to be the best food safety training in the industry, this partnership with the University of Arkansas has the potential to take it to a new and uncharted level."

The first session of coursework is being conducted and produced this week. It is expected online access will be available by mid-summer.

For more information contact John Marcy, of the University of Arkansas at (479) 575-2211or Ed Nicholson