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Four inducted into Poultry Hall of Fame

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ATLANTA — The American Poultry Historical Society has honored four members of the poultry industry with induction into the Poultry Hall of Fame.

They are Dr. Shai Barbut, a professor at the University of Guelph, Ontario, Canada; Dr. Glenn W. Froning, professor emeritus from the University of Nebraska; Andrew R. Rhorer,  president of Global Poultry Improvement LLC; and Yvonne Vizzier Thaxton, professor and director for the Center for Food Animal Wellbeing at the University of Arkansas.

The four were honored in an induction ceremony held Jan. 27 during the International Poultry & Processing Expo (IPPE) in Atlanta, Ga.

Hall of Fame status is conferred upon not more than five persons every three years. They are selected by a broadly based committee of 30 poultry industry and institutional persons from nominations submitted to the American Poultry Historical Society. The basis for selection is the effect their work and accomplishments have had on the poultry industry of North America.

The first awards were handed out in 1953. The recipient’s etching hangs in the National Agricultural Library in Beltsville, Md., along with a brief biography recognizing their life time accomplishments and contributions to the poultry industry.

Dr. Shai Barbut

Barbut was born in Israel and is a Canadian citizen.  He received his bachelor of science degree from the University of Jerusalem and his master of science and doctorate degrees from the University of Wisconsin. He is a professor in the Department of Animal & Poultry Science at the University of Guelph, in Guelph, Ontario, Canada since 1985.

Barbut has published extensively in the area of poultry meat and egg products. His textbook on Poultry Products Processing-An Industry Guide has been used extensively by academia and industry personnel. His most recent book titled The Science of Meat and Poultry Processing extends the coverage of his first book and has been published as an E-book providing free access to anyone while permitting the author to update the content as needed. He is a fellow in the Institute of Food Technology in the area of muscle foods, has won numerous honors and awards and has served on many government committees.

Dr. Glenn W. Froning

Froning was born in Gray Summit, Mo., received his bachelor of science and master of science degrees  in poultry science from the University of Missouri and his doctorate from the University of Minnesota.  After receiving his bachelor’s degree, he served in the US Army in Korea. Froning is professor emeritus from the University of Nebraska in Food Science and Technology. His broad scope of research efforts over 40 years has led to the publication of more than 200 articles on poultry meat and eggs.

Some of the areas covered by Froning’s work lead to improved quality and uses of mechanically deboned fowl meat, identified functional properties of eggs and egg products as well as causes of color and texture defects in poultry meats and their use in products, characterized the particles of bone found in poultry meats and studied many additives and their effects on egg and poultry meat products.

Froning has served on Poultry Science Association (PSA) in many capacities as well as the Institute of Food Technology (IFT) and has been recognized as a fellow in each association. He has received numerous awards and recognition and has served on many national and international committees.

Andrew R. Rhorer

Rhorer, a native of Indiana, received his bachelor of science degree from Indiana University-Purdue University Indianapolis School of Engineering and Technology and his master of science degree from Purdue University. He served in the U.S. Army Veterinary Corps from 1970-1973 during the Viet Nam era.

He later served as executive vice president of the Indiana State Poultry Association and the Tri-State Poultry Federation from 1984-1989. He was executive director of the Indiana State Egg Board, which is the enforcement agency for the Indiana Egg Law and USDA’s Egg Product Inspection Act for Indiana from 1984-1989. He was also the scientific director of the Midwest Egg Quality School from 1976-1989 at Purdue University. Rhorer served as the egg industry liaison on the department’s Salmonella enteritidis Task Force from 1990 to 1994.

For 24 years, Rhorer was the senior coordinator (director) of the National Poultry Improvement Plan (NPIP), which provides a cooperative state-federal program through which new technology can be effectively applied to the improvement of poultry and poultry products throughout the country. He supervised 49 official state agencies in the NPIP as well as supervised, reviewed and certified 130 authorized laboratories (AL) which cooperated with NPIP through written agreement.

Andy served as the executive secretary of the NPIP’s -General Conference Committee (GGC) which is the secretary of agriculture’s Official Advisory Committee on Poultry Health. He is currently the president of Global Poultry Improvement LLC.

Yvonne Vizzier Thaxton

Thaxton was born in Memphis, Tenn., and attended Mississippi University for Women in Columbus, Miss., where she received both a bachelor of science degree in bacteriology and a master of science degree in biological sciences. Thaxton began her career with MFC Services in Jackson, Miss., first as a microbiologist and later as manager for the Food Products laboratory. In 1974, she went to work for Marshall Durbin Food Co. as their laboratory manager and became their director of laboratory services. In 1981, she served as assistant vice president of Marshall Durbin Food Corp., and in 1983 became the vice president of Science & Quality Assurance for Marshall Durbin Food Corp. in Birmingham, Ala. While working for Marshall Durbin, she received her doctorate from Auburn University, served as an adjunct professor in poultry science at Mississippi State University, later became a full time professor and “retired” from as professor emerita in 2010.

Thaxton currently serves as professor and director for the Center for Food Animal Wellbeing at the University of Arkansas. Thaxton, along with her late husband Paul Thaxton (inducted in 2010), are the first husband and wife to be inducted into the Poultry Industry Hall of Fame.

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