Jeff Sindelar, Extension meats specialist
Department of Animal Science
UW-Madison College of Agricultural and Life Sciences
FOR MORE INFORMATION:
2:59 – Total Time
0:15 – New Meat Science Building
0:31 – State of the art
0:56 – Fresh microbial research possible
1:34 – Construction starting soon
1:52 – Remarkable teaching opportunity
2:29 – Multi-million-dollar state business
2:50 – Lead out
Sevie Kenyon: The promise of new facilities we’re visiting today with Jeff Sindelar, Department of Animal Science, University of Wisconsin-Madison/Extension in the College of Agricultural and Life Sciences and I’m Sevie Kenyon. Jeff you have an exciting new project can you tell us a little bit about it?
Jeff Sindelar: We sure do have an exciting new project, it’s a brand new state of the art, one of the best in the world meat science laboratories and it is being constructed on the University of Wisconsin-Madison campus, so we are super excited.
Sevie Kenyon: Jeff, tell us a little bit about what will be in this new building.
Jeff Sindelar: This building will be different than any other meat lab in the country and probably in the world because it will be a meat lab that will be dedicated to conducting the research, teaching, and outreach activities of the future of what this field and this discipline holds.
Sevie Kenyon: Jeff, can you give us an example of a specific type of research that may be done here that can’t be down now?
Jeff Sindelar: Well there’s a number of things that we’ll be able to do in the new building which we are currently not able to do now. The new building will have a state of the art biosafety level two also known as a pathogen lab and we’ll be able to conduct a number of microbial testing and evaluations focused on meat and poultry processing. This facility, this brand new meat science lab will be able to host a number of unique teaching, research and outreach programs that we certainly have never been able to here in our current facility.
Sevie Kenyon: Jeff, when do you hope to break ground on this building?
Jeff Sindelar: I’m excited to announce that the breaking ground will take place either in late November or sometime in December. The construction of the facility will take approximately 18 months and will be opening and having occupancy in the fall of 2018.
Sevie Kenyon: What about the students, Jeff, what are they going to get out of this?
Jeff Sindelar: The students will gain the most from this project. The students will be exposed to cutting edge equipment, cutting edge technologies, cutting edge people who will be involved with teaching, research and outreach activities. Cutting edge ways of learning about meat science and food safety and definitely cutting edge knowledge about being in a state of the art facility which very closely represents some of the most state of the art meat and poultry facilities across the country.
Sevie Kenyon: And Jeff, maybe briefly you could give us a little idea of what the meat business in the state looks like?
Jeff Sindelar: The meat industry is one of the oldest industries in the state, it’s one of the largest and most important industries in the state from an economic perspective, it represents nearly 500 meat poultry processing plants employing over 20,000 individuals and has nearly 30 billion dollars of economic impact to the state of Wisconsin.
Sevie Kenyon: We’ve been visiting today with Jeff Sindelar, Department of Animal Science, University of Wisconsin-Madison/Extension in the College of Agricultural and Life Sciences and I’m Sevie Kenyon.