Department of Poultry Science

The Poultry Products Safety & Quality (PPSQ) focuses primarily on poultry product safety and quality. This thrust area requires a systems approach, often referred to as “farm-to-fork” model. This approach entails a multidisciplinary effort to evaluate all the steps, from live production to the consumption of the final product. The Poultry Science Building is essential to the growth and success of the PPSQ program. The 85,000 square foot Poultry Science Building provides office space for more than twenty Poultry Science Department faculty, plus staff and graduate students. The building also provides laboratory and office space for research in the Department of Nutrition and Food Science, reflecting the multidisciplinary commitment of the PPSQ program. Research capabilities for the PPSQ Program greatly enhanced with well-equipped laboratories. This building is an example of the strong partnership between Auburn University and the poultry industry. Photos of the construction of the building from February 2002 through September 2005 can be found here.

Research Teaching Extension

Research

Research is of the utmost importance for food safety, quality and competitive advantage. Ongoing research in multiple areas of the poultry industry are being explored by both faculty and graduate students alike. More information about research programs.

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Teaching

Undergraduate and graduate level courses target poultry meat and egg processing, further processing, food safety, HACCP, statistical process control, risk assessment / epidemiology, and food laws and regulations. More information about teaching.

Extension

The extension and outreach efforts within the commercial poultry industry are a primary goal. Within the “farm-to-fork” framework, educational programs target the poultry industry that are relevant to the development, support and sustainability of poultry meat and egg production. More information about extension and outreach programs.