University Quiz Bowl Team Competes at the 66th Reciprocal Meat Conference

Photo Submitted

Left to right: Greg Esmond, Dustin Dixon, Erin Carrol, Kaleigh Kerns, Brandi Whittemore

FAYETTEVILLE, Ark. -- The 66th Reciprocal Meat Conference in Auburn, Ala. hosted its 2013 Quiz Bowl Sunday, June 16, and the team from Bumpers College advanced further in the tournament than ever before. The preliminary rounds were held on Sunday morning at Auburn University and the final round was held Sunday evening following the welcome reception. 

Animal Science students Kaleigh Kerns, Dustin Dixon, Greg Esmond, Erin Carroll, and Poultry Science student Brandi Whittemore prepared for months by studying all topics related to meat science. These included everything from farm to fork and all the steps in between. Animal handling, genetics, slaughter, fabrication, grading, meat processing, sausages, food safety, regulation, nutrition (human and animal), current events, and the history of the meat industry were all topics they needed to know for the most recent 2013 Quiz Bowl.

The Iron Chef competition was a different event at the conference that University of Arkansas students were required to participate in. This year, Hawkins, Inc. cosponsored the Iron Chef competition and included a processed meats workshop for the attendees the Friday before the competition. This provided students with a chance to learn real-world applications of processed meats that they don't usually get in the classroom.

Undergraduate and master's students competed in the Iron Chef competition the Saturday before the Quiz Bowl. As part of the competition, students split up into teams from all over the country. The event planners then revealed what type of meal they would be preparing and what the protein source would be. Teams had access to industry mentors to help them with their meals and had all day to find a recipe, prepare the meal, and serve it on Sunday during the welcome reception. The attendees voted on their favorite dish and the winning team was recognized during the conference.

These events provide a great opportunity for students at the University of Arkansas to network within the meat science community, learn practical industry knowledge, and learn the life skills that competitions require. Not only did they represent Bumpers College and the Department of Animal Science with utmost professionalism but they gained valuable life skills and networked with their peers in the meat science industry. Next year they plan to do even better.