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Savell to receive meat association's E. Floyd Forbes award
COLLEGE STATION (TXAMU)--Dr. Jeff Savell, professor in the department of animal science at Texas A&M University, has been named the recipient of the National Meat Association's E. Floyd Forbes Award. The award will be presented to Savell in February 2005 at the association's annual meeting in Las Vegas.
"NMA is pleased to honor such a distinguished member of the meat industry, whose tireless efforts are a benefit to the industry and consumers alike," said Kiran Kernellu of California, the association's communications manager. "[We are] proud to add him to the list of men and women who have provided outstanding service to the meat industry."
The award is named for the first president of the Western States Meat Packers Association, the predecessor of the National Meat Association.
"[His] early dedication to the organization created a foundation which as flourished for over 50 years," Kernellu said. The award is presented annually.
Savell earned bachelor's and master's degrees and a doctorate from Texas A&M. Savell, who travels across the country teaching about meat science and food safety, is a holder of the E.M. "Manny" Rosenthal chair in meat science and professor of animal science. He is also the leader of the meat science section in the department of animal science and past president of the American Meat Science Association. In the past 25 years he has taught more than 6,000 Texas A&M students about the meat industry, Kernellu said.
Misty Wilburn of Center, a junior majoring in agricultural journalism and a student in Savell's meat science class, said he is always available to help his students.
"The first day of class, he provided us with all of his contact information," she said. "He was totally willing to help any student who had any questions."
Savell took time to speak at an organization's meeting in order to share new topics affecting the meat industry, Wilburn said.
"He was totally pumped, excited and very willing to share what he knows with students in order to help us prepare for the world we're fixing to go into," she said, "a world where the meat industry is very vital."
"Dr. Savell is an invaluable member of the meat industry," said Tom Campanile, the meat association president. "His contributions to food safety and education over nearly three decades have made a tremendous impact. We are incredibly proud to honor him."
Date: 9/23/04
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