Tech’s Meat Science Academic Quiz Bowl Team takes national championship
Texas Tech’s Meat Science Academic Quiz Bowl Team is basking in the glow of another national championship title today after winning top honors at this week’s American Meat Science Association’s Reciprocal Meat Conference. The Red Raiders took two teams to the Auburn, Ala., competition and ended up in a head-to-head battle with each other in the event’s final round. The result: Texas Tech first and second place. Thirty-five teams from 16 states participated in the event.
“This group of students was extremely deep,” said Loni Woolley, the team’s coach and a Tech meat science graduate student. “Their performance is a great reflection of Texas Tech’s Department of Animal and Food Sciences.” Texas Tech previously won the competition in 2003, 2005, 2007, 2009 and 2010.
Team members included:
- Tanner Adams, a senior from Sanger
- Brittany Blum, a junior from Howe
- Taelar Childers, a junior from Crandall
- Bo Hutto, a senior from Hondo
- Mallory Jones, a junior from Anson
- Mandy-Jo Laurent, a May graduate from Nacogdoches
- Kassandra Ognoskie, a junior from Orting, Wash.
- Heather Rode, a senior from Doss
- Christy Woerner, a junior from Fredericksburg
Meanwhile, four Texas Tech students were honored for outstanding academic achievement and leadership in the meat science industry. Hutto and Adams both received American Meat Science Association Scholastic Achievement Awards. Honorary mention was given to Rode and Dakotah Williams.
Separately, products from each represented university were featured at a ‘Taste of RMC Contest.’ Texas Tech received a People’s Choice Award for it’s “Pork Wellington Bites,” which were developed by Hutto, Adams, Rode, Williams, Trevor King, Jennifer Martin and Henry Ruiz.
Ruiz was also on the conference’s first place Iron Chef Team. The 10-member group pulled from various universities was given a so-called mystery protein upon arrival at the conference. They were then asked to develop a product using the secret ingredient. Ruiz’s team developed the ‘Bama Slamma,’ a pulled pork slider on donut buns. A slider is a small sandwich, typically about three-inches across.
Written by Norman Martin
CONTACT: Markus Miller, SALE chair – Meat Science, Food Processing & Preservation, Department of Animal and Food Sciences, Texas Tech University at (806) 742-2805 ext. 231 or email@example.com