For the second year in a row, Iowa State’s meat and poultry programs have been rated second in the nation by Meat and Poultry Magazine.

“We consider receiving this ranking to be very significant,” said Joe Cordray, extension meat specialist. “One of the most satisfying things is to be rated by your peers.”

Meat and Poultry Magazine is a trade magazine distributed within the meat industry. It has been rating various universities around the country on meat and poultry programs since 2000. Iowa State has ranked second in the nation in this assessment for both years, with Texas A&M maintaining the lead.

The magazine rates university programs on a wide range of criteria including what types of degrees are available within the program, approximate number of students enrolled in related courses over a given year, average number of graduate students working within the programs, what companies the university has conducted research with, and notable faculty members.

“Part of [the programs’ success] is to track and retain the very best faculty in the world,” said Doug Kenealy, university professor of animal science. “[Another part] is to stay ahead of the curve on very important activities like food safety.”

Size and quality of meat and poultry-related facilities were also factors.

“I really think our facilities are second to none,” Kenealy said. “Students have the opportunity of a full meat processing facility.”

Another example of Iowa State’s facilities is the food irradiation safety lab, which the university has maintained for 10 years. The irradiator is used to test the effects of radiation on foods and is one of only two owned by a university in the nation. This instrument has been used to conduct research in accordance with organizations such as NASA and the military.

“[This rating] gives us the ability to attract the very top students,” Cordray said.

Currently, 33 graduate students are working with the meat and poultry program at Iowa State. Among them is Jay Wenther, who is currently working toward his Ph.D.

“[Our success is due] to the outstanding faculty we have here at Iowa State,” Wenther said. “We incorporate meat businesses along with our research.”

The program also offers many short courses and workshops geared toward cutting edge technology in the meat industry and assisting with local meat lockers.

“The success of our program relates to the people that are involved in it,” Cordray said. “We have some very unique things here at Iowa State.”

As before, the meat and poultry program participants hope to maintain their high ranking and the standards that helped achieve it.

“We feel like we deserved number one this year, next year ought to be a sure thing,” Cordray said.