Kelly Vierck, an assistant professor of animal science in Bumpers College and the U of A System Division of Agriculture, was recently named the Ph.D. recipient of the 2020 American Meat Science Association (AMSA) Student Teacher "Cleaver" Award.

The Student Teacher "Cleaver" Award is sponsored by the AMSA Student membership, and Vierck will be honored during the 66th International Congress of Meat Science and Technology and the AMSA 73rd Reciprocal Meat Conference awards presentation beginning on Aug. 3 in a virtual format. 

"I am extremely honored to be receiving the 'Cleaver' Award from the American Meat Science Association," said Vierck. "Through my time instructing classes at Kansas State and Texas Tech, I have been immensely fortunate to work with an outstanding group of mentors and students who have helped me grow into an effective and innovative instructor."

Vierck joined the U of A Department of Animal Science faculty ranks in June as an assistant professor, and will be focusing on meat science and muscle biology. She aims to further develop the department's meat science program while aiding in the growth and preparation of students as future scientists in the meat industry.

"I look forward to establishing an exemplary meat science education program at the University of Arkansas," said Vierck. "Through the implementation of experiential, hands-on labs and lectures, I want to bring cutting-edge research and industry-focused knowledge full circle to develop students into career-ready alumni who are demanded by the meat industry."

Vierck received her Ph.D. from Texas Tech University, while serving as a graduate research assistant within the Department of Animal and Food Sciences where she taught numerous animal and food science courses, produced scientific research publications and participated in the National Cattlemen's Beef Association-Product Quality Research Program. She received her M.S. from Kansas State University and her B.S. from Oklahoma State University as a food science major with an emphasis on meat science.