Certified Angus Beef brand announces first barbecue science classat the Ohio State University

The Ohio State University (OSU), home to one of the world’s most renowned Meat Science Programs, has unveiled an innovative new course that is the first-of-its-kind at the university. With a focus on the “science behind the sizzle,” the Barbecue Science class begins Aug. 28, 2012, at the main Columbus campus and has already reached its capacity of 32 eager students.

The class is the brainchild of OSU’s professors Dr. Henry Zerby and Dr. Paul Kuber, who quickly gained support from the Ohio-based Certified Angus Beef ® brand - the only brand of beef owned by the American Angus Association®. Zerby leads the undergraduate curriculum design of the Animal Sciences Program at OSU, serving as instructor for multiple courses related to meat science, food products as well as human and animal interaction.

The Barbecue Science class has been developed to engage students in a hands-on and interactive learning experience that discusses proper preparation and nutritional value of meat products. Lectures and labs are on preparations such as grilling and smoking as well as the scientific composition of beef, pork and poultry.

Guest instructors include Weber’s Training and Education Manager and Grilling Expert Kevin Kolman, who will lead two classes on topics including basic grilling, fuels and direct and indirect heat techniques. Students will be using a variety of grills from the Weber product line throughout the semester.

“I have always believed that the more senses involved in the learning process the stronger the impact,” explains Zerby. “What better way to include taste, sound, sight and smell than a barbecue class that incorporates science and food safety.”

Through the Meat Science Program at Ohio State, students learn the underlying principles of biology, physiology and nutrition that drive animal growth and the impact on meat quality. Available at the undergraduate level as a Meat Science major or minor, program courses provide the basis for learning more about animal production, management, evaluation and selection, meat products and animal health and welfare. Students can also become members of the Meat Judging Team, which travels to packing facilities throughout the U.S, competing against other schools on the evaluation of meat grades and quality.

“One of our brand’s core missions is education and our strong relationship with Ohio State University is evident by so many talented Buckeye grads walking the hallways of our headquarters,” shares John Stika, president of Certified Angus Beef LLC. “As a brand based on science, it is a true delight to partner with OSU to offer this innovative meat science program.”