Mrs. Elyse Ford
Elyse Ford was born in Salt Lake City, Utah and raised in Mesa, Arizona. Following high school graduation, Elyse joined the United States Army as a Veterinary Food Inspector where she served on active duty from 2004-2008. During this time she met and married her husband, Stephen. Elyse obtained her Associates of Arts from Pierce Community College, WA prior to transferring to the University of Georgia where she earned her BS in Animal Science with an emphasis in production. During her undergraduate career at UGA, Elyse served as a farmhand at UGA’s Beef and Sheep Unit and was president of Sigma Alpha, a professional agricultural sorority.
In August 2012 Elyse began her MS program at the University of Georgia under both Dr. Stelzleni and Dr. Lawton Stewart, focusing on meat science and beef cattle nutrition, respectively. Elyse’s thesis research project focuses on the effects of specific forages on animal production and meat quality attributes in grass-finished beef. The forages to be evaluated are pearl millet, pearl millet plus crabgrass, brown midrib (BMR) sorghum sudangrass and sorghum sudangrass. Meat quality characteristics to be evaluated are shelf life, oxidation, fatty acid profiles, color, sensory evaluation, proximate analysis and sliced shear force/tenderness. Additionally, serial ultrasound measurements of REA, 12th rib back fat, percent IMF and rump fat will be collected every 28 days at the time of weighing. After graduation Elyse was employed by Farmland-Smithfield. Currently, Elyse has moved back to the southeast and is employed as a Meat Technologist for SealedAir Corporation.
In August 2012 Elyse began her MS program at the University of Georgia under both Dr. Stelzleni and Dr. Lawton Stewart, focusing on meat science and beef cattle nutrition, respectively. Elyse’s thesis research project focuses on the effects of specific forages on animal production and meat quality attributes in grass-finished beef. The forages to be evaluated are pearl millet, pearl millet plus crabgrass, brown midrib (BMR) sorghum sudangrass and sorghum sudangrass. Meat quality characteristics to be evaluated are shelf life, oxidation, fatty acid profiles, color, sensory evaluation, proximate analysis and sliced shear force/tenderness. Additionally, serial ultrasound measurements of REA, 12th rib back fat, percent IMF and rump fat will be collected every 28 days at the time of weighing. After graduation Elyse was employed by Farmland-Smithfield. Currently, Elyse has moved back to the southeast and is employed as a Meat Technologist for SealedAir Corporation.
Ms. Rebecca Kersey, MS
A Georgia native, Rebecca graduated from South Gwinnett High School in 2004. During high school she was active in riding and showing horses and involved in the Rockdale county 4-H horse program. Briefly after high school took the real estate state board exam and become a licensed Realtor at the age of 19. Though the experienced gained from real estate was invaluable, her desire to work with animals lead her back to school. While receiving an Associate degree at Gainesville State College, Rebecca became a member of Phi Theta Kappa honor society and was Vice President of the Pre-vet Club. Rebecca then attended the University of Georgia where her original aspirations of studying equine science were quickly changed as she was introduced to the field of meat science. During her time as an undergrad, Rebecca was a member of the UGA livestock judging and participated in the Georgia Beef Board sponsored beef team. In 2011 she served as the summer intern for the Georgia Cattlemen’s Association and Georgia Beef Board in Macon, GA and was awarded scholarships from the Georgia Cattlemen’s Association and Farm Bureau. Rebecca graduated Cum Laude with a Bachelor of Science in Animal Science in December of 2011. Rebecca started graduate school at UGA in 2012 where she will be receiving her Masters of Science degree. In the rare occasion of spare time Rebecca enjoy spending time outdoors trail riding and going to concerts and listening to local country artist and bands. Rebecca is currently employed by SealedAir Corporation as a Meat Technologist.
Ms. Sam Belanger, MS
Samantha “Sam” Belanger is from Tampa, Florida. She grew up showing horses around the southeast, moved to North Florida where she became highly involved in FFA; showing and raising Yorkshire swine. Sam attended Auburn University and received her BS in Animal Science with an emphasis in Meat Science. She was president of Block and Bridle, Meat Science Club, and Collegiate Cattlewoman’s. She competed on the Auburn Meat Judging team as well as the Academic Quadrathlon team, where her team went to the Southeastern Regionals. Besides her love for the meat science industry she has played rugby for 4 years at Auburn and continues to play today (when time allows). Sam is a huge sports fan and don’t beat her up for her love of Orange and Blue. As she would say “War Eagle!” Sam is currently employed as a Meat Scientist with FPL Foods LLC, one of the largest privately owned beef slaughter and processing firms in the US. Fortunately StelzLab still gets to work Sam on a regular basis.
Dr. Amudhan Ponrjan, MS
Dr. Jacob Segers, MS
Jacob hails from Talking Rock, GA in the mountains northeast of Atlanta. Growing up Jacob was active in the livestock circles and participated in showing hogs and Angus cattle. After high school Jacob came to the department of Animal and Dairy Sciences at the University of Georgia. While at ADSC-UGA Jacob was very active serving as President of Block and Bridle and as a member of the Livestock Judging Team along with many other clubs and activities. Jacob was also awarded with the Robert Lowery Scholarship and Emory Lynn Scholarship. After earning his BS degree Jacob stayed at UGA to pursue a Masters degree in Beef Production and Meat Science with a focus on the long term supplementation of beef cattle with corn co-products from weaning through the meat product. Jacob had a major focus on how these co-products influenced live animal gains and composition and the meat quality and shelf-life of the resulting beef. Jacob also served as the President of the ADSC Graduate Student Association and was awarded the Georgia Feed and Grain Association Graduate Fellowship and the ADM Distillers Grain Scholarship. After completing his MS degree Jacob started his PhD at the University of Illinois in Ruminant Nutrition. Jacob is now (July 2013) employed back with UGA as a Beef Extension Specialist at the Tifton Campus.
Dr. Brad Lowe, MS
Brad was raised on a cow-calf farm in Reynolds, Georgia where his family operated a herd of commercial cows. Brad attended junior college at Abraham Baldwin Agricultural college in Tifton, Georgia where he received an AS in biology along with taking the required courses for enrollment into the University of Georgia College of Agricultural and Environmental Sciences. While at UGA, Brad was a student worker at the UGA Meat Science Technology Center. Brad completed his BSA in Animal Science in 2007, and his MS in Animal Science with an emphasis in meat science. While in graduate school at UGA, Brad continued to work in the Meat Science Technology Center as the assistant meat lab manager. His thesis project involved the effects of feeding market dairy cows Zilmax® and measuring the effects on growth performance, carcass characteristics, and tenderness. Brad received his Ph.D. in Animal Science with emphasis in Meat Science/Muscle Biology at the University of Illinois. While at UofI Brad has conducted and completed projects centered around genetic influences on loin quality in pigs, effects of health status on tenderness in finishing pigs, and shelf-life and sensory characteristics studies of bacon from frozen bellies. Brad is currently employed with Smithfield Foods.