Extension food scientist receives national award
April 20, 2009Contact Information:
Dr. John Marcy, professor and poultry processing specialist
Center of Excellence for Poultry Science
479-575-2211, jmarcy@uark.edu
Sara Landis, project/program specialist, Center of Excellence for Poultry Science
479-575-3192, slandis@uark.edu
FAYETTEVILLE, Ark. – John Marcy, professor and poultry processing specialist for the Center of Excellence for Poultry Science, which is part of the University of Arkansas System’s Division of Agriculture, was recently named a 2009 IFT Fellow by the Institute of Food Technologists.
Marcy was honored for his leadership in extension education for poultry processors and in retail food safety.
“I am honored to be recognized by a jury of IFT Fellows for my career accomplishments in industry and at Virginia Tech and the University of Arkansas,” said Marcy.
At the Center of Excellence for Poultry Science, Marcy coordinates educational opportunities in the poultry industry for microbial improvement and safety in poultry products and processing and conducts research in poultry processing and meat science. He develops educational workshops for the poultry and meat processing industries, including a program to certify food scientists at Tyson Foods as Certified Culinary Scientists through the Research Chefs Association.
The poultry science department and the Center of Excellence for Poultry Science include a complex of teaching, research and extension facilities at the Arkansas Agricultural Research and Extension Center and the John W. Tyson Poultry Science Building on the University of Arkansas campus. The department provides the curriculum for B.S., M.S. and Ph.D. degree programs.