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Campbell Receives Young Scientist Educator Award

Posted: July 23, 2018

Recognized by the American Society of Animal Science (ASAS) with their ADSA-ASAS Northeast Section award.

Jonathan A. Campbell, Ph.D., Assistant Professor and Extension Meat Specialist in Penn State's Department of Animal Science, was recognized by the American Society of Animal Science (ASAS) with their ADSA-ASAS Northeast Section Young Scientist Education Award at the business meeting of the American Dairy Science Association (ADSA) in June.

A member of the faculty at Penn State since 2013, he received his B.S. and M.S. degrees from Clemson University and his Ph.D. in Meat Science from Iowa State University.

Dr. Terry Etherton said, "Jonathan is very deserving of this recognition, which affirms the outstanding contributions he has made to our stakeholders, the students and the entire meat industry in the region and nationally."

Campbell's appointment is 75 percent extension and 25 percent research, and he serves the entire northeast region as an extension specialist. He has devoted his career to educating both students and adults in applied knowledge and hands-on training activities and is regularly invited to help teach technical programs and workshops at other universities.

Working closely with industry partners of various sizes, he has focused important research that relates to food safety, having published eight papers in peer-reviewed literature. He effectively uses trade publications and the popular press to disseminate his research and extension findings.

His innovative approach to programming has led to the development of over 60 extension programs, including many that address new and current technologies used in processing as well as creating an understanding of the constantly changing state and federal regulations. He creates science-based learning opportunities that are valuable to employees and offers new employment opportunities for animal science industries throughout the region.

Campbell was instrumental in helping Penn State become one of the first Extension programs in the U.S. to offer training for companies needing to comply with the newly implemented Food Safety Modernization Act (FSMA) regulations for food processors. 

The impact of his educational activities spans the horizon from safer foods for consumers, improved productivity and profitability for meat processors to increased market opportunities for livestock producers.    

While he does not have a formal teaching appointment, Campbell offers two courses to allow students to learn about beef, pork and lamb evaluations, and to understand working as a team while developing time management skills.

His many professional affiliations include: American Meat Science Association (AMSA); AMSA-Intercollegiate Meat Coaches Association; American Association of Meat Processors (AAMP); American Society of Animal Science; Eastern Meat Packers Association; Gamma Sigma Delta; International Association for Food Protection; and Pennsylvania Association of Meat Processors.