USMEF News | | Working Internationally Prepares USMEF Interns For Life After...
Every college graduate worries about finding a job, especially without having “real world” experience. USMEF is helping alleviate those worries by providing graduate students an opportunity to work in the international marketplace.
Each year USMEF provides two meat science graduate students the chance to work internationally, gaining experience through exposure to opportunities and challenges the U.S. meat industry faces when marketing product abroad.
Meat science graduate students Courtney Heller of Colorado State University and Kevin Brueggemeier of Ohio State University participated in this year’s USMEF internship program, designed to help prepare and educate future meat scientists on how economic, technical, policy and cultural conditions in international markets affect the U.S. meat industry’s ability to export.
The interns gathered information from Asia and Central and South America regarding allowed meat product additives, allowable levels of additives and maximum residue limits for substances such as antibiotics and pesticides that are commonly used in the U.S. meat industry.
Substances such as antibiotics and pesticides that are commonly used in the U.S. meat industry have to meet controlled dosage standards, called maximum residue limits, when exported. Exceeding those limits can result in violations, rejection of goods and a negative impact on trade negotiations.
The interns compiled their data for U.S. producers, processors and exporters to ensure products do not exceed maximum residue limits when exporting to international markets.
To read more, click here to go to the news release.
Every college graduate worries about finding a job, especially without having “real world” experience. USMEF is helping alleviate those worries by providing graduate students an opportunity to work in the international marketplace.
Each year USMEF provides two meat science graduate students the chance to work internationally, gaining experience through exposure to opportunities and challenges the U.S. meat industry faces when marketing product abroad.
Meat science graduate students Courtney Heller of Colorado State University and Kevin Brueggemeier of Ohio State University participated in this year’s USMEF internship program, designed to help prepare and educate future meat scientists on how economic, technical, policy and cultural conditions in international markets affect the U.S. meat industry’s ability to export.
The interns gathered information from Asia and Central and South America regarding allowed meat product additives, allowable levels of additives and maximum residue limits for substances such as antibiotics and pesticides that are commonly used in the U.S. meat industry.
Substances such as antibiotics and pesticides that are commonly used in the U.S. meat industry have to meet controlled dosage standards, called maximum residue limits, when exported. Exceeding those limits can result in violations, rejection of goods and a negative impact on trade negotiations.
The interns compiled their data for U.S. producers, processors and exporters to ensure products do not exceed maximum residue limits when exporting to international markets.
To read more, click here to go to the news release.