Our club is open to students from all majors with a common interest in the Poultry Industry. Meetings are held every other Monday at 6:00 pm and dinner is always provided! The Poultry Science Club participates in a variety of activities to educate the community about the impact of agriculture & the poultry industry. Club activities include: Farm to Fork Smoked Bird Sales, Recruiting visits, Ag Roundup Tailgate, Alumni, Friends and Recruiting BBQ, District FFA Competitions, a summer camp for kids, and more.
Madison Poland is a senior at Auburn University studying Poultry Science in the Pre-Vet track. A Dothan native, Poland is no stranger to poultry. This year, she’ll serve as the Poultry Science Club’s President.
The Poultry Science Club President is responsible for setting the agenda at each club meeting, and schedules speakers and professional development opportunities for club members. Additionally, the President is responsible for creating, reviewing and submitting the Club of the Year application to the IPPE College Student Program to be considered in the nation-wide contest for Poultry Science Club of the Year.
“I hope the club continues to have a positive impact on members this year,” she says. She’s looking forward to bolstering the club’s relationship to other student groups in the College of Agriculture, as well as Auburn’s campus.
There are over twenty student clubs and organizations within the College of Agriculture, including Ag Peer Mentors, Ag Ambassadors, and various professional organizations. The Poultry Science Club and Food Science Club housed in the Department of Poultry Science encourage students of any major to consider club membership if they are interested in the poultry or food science industries.
“It’s so important to get involved in organizations that help connect students to their future industries,” she says. Poland advises underclassmen to find student groups that connect with their passions and help them network for their future jobs.
Poland has taken many courses in poultry science, but says her favorite has been Dr. Starkey’s Avian Physiology course. “Dr. Starkey’s class really allowed me to see that chickens aren’t that much different than we are on the inside and why certain things are done in the industry,” she says.
Poland plans to pursue her DVM after graduating in Spring of 2017, and hopes to work towards a Masters of Avian Health and Medicine. Her dedication to the Department of Poultry Science and her enthusiasm for her classes and industry are prime examples of the hard work that Auburn students put in to their educational experiences.
This year’s Poultry Science Club will have to hold on to their hats as Drew Wear fills the role of Vice President. Wear, pictured right, will serve as Vice President for the 2016-2017 academic year.
The Fort Payne native is currently studying poultry production at Auburn University. Entering his Senior year, Wear has plans to one day begin his own poultry operation.
“I plan to work for a poultry company in the industry for a few years after graduation,” he says, “and one day I plan to own my own farm.”
As for the club this year, Wear plans to continue that Ag Hill feeling of ‘family’ for poultry students.
“I want the Poultry Science club to continue the fun family-like atmosphere, while also making the club something to be proud to be a part of,” he says.
FAVORITE CLASS EXPERIENCE AT AUBURN:
Wear’s favorite classes at Auburn have been Poultry Health with Dr. Joseph Giambrone and Breeding taught by Dr. Wallace Berry.
“The environment in which they teach promotes you to not memorize but learn the material while also having fun,” Wear says.
ADVICE FOR UNDERGRADUATES:
“Definitely do get involved, but not only with clubs and organizations, also look for ways to get involved with your community and church.”
DREW’S FAVORITE WAY TO EAT CHICKEN:
“I love any kind of chicken, as long as it’s done.”
Judd Powell, of Pike Road, transferred from Huntingdon College into the Poultry Science production major in 2015. Powell works at the Poultry and Animal Nutrition Center (more commonly known as the feed mill) in the Department of Poultry Science, and is an active member of the Poultry Science Club.
This year, Powell will serve as the Poultry Science Club Treasurer. As treasurer, his responsibilities surrounding club funds include collecting dues from members, organizing meals for bi-weekly meetings, and ordering materials and supplies for the club. He will also be responsible for tracking the Farm-2-Fork Smoked Chicken Sale expenses and profits for the club.
“This year, I’d like to help the club diversify,” he says, “and start involving people with different majors.”
Any student at Auburn University can become a member of the club, regardless of major. Club members pay dues and meet twice a month during the academic year. Club dues cover a t-shirt and dinners for each club meeting. Additionally, opportunities to contribute to club and department events offer more benefits to club members.
Membership in the Poultry Science club can open doors in the poultry industry and agricultural industry in general. Establishing industry networks, exploring professional development (attendance to IPPE, resume reviews, interview practice, etc.) and building relationships with peers are just a few benefits of joining the club.
“I think it’s important to have fun and enjoy college, but also to remember that keeping up with your academics takes hard work,” he says when asked what advice he would pass down to underclassmen.
As a transfer student, Powell’s first poultry class was “Introduction to Poultry Science” taught by Dr. Wallace Berry. This class is offered to 2+2 participants at various community colleges, as well as on-campus at Auburn.
“Dr. Berry does a very good job introducing the curriculum to poultry majors as well as making it interesting for other majors,” he says.
West Palm Beach, Florida native, Jennifer Botta, is a Junior at Auburn University studying Poultry Science in the Pre-vet track. This year, Botta will serve as the Poultry Science Club’s Philanthropy Chair, a position that seeks to connect the club in service to the community of Auburn.
At 13, Botta’s family moved to Andalusia, Alabama, where she graduated high school and enrolled in Lurleen B. Wallace Community College, successfully completing her Associate’s Degree in Science. She transferred to Auburn in Fall 2015 and joined the Poultry Science club that semester.
As an active club member, Botta saw first-hand the impact that students in the Poultry Science Club can have on each other and the Auburn community.
“I really want to get more club members involved in philanthropic events, and to dive in to new events, like Habitat for Humanity and the Big Event at Auburn,” she says.
Past philanthropy events for the Poultry Science Club include raising money for breast cancer awareness and research, packing food boxes for underserved children in the community, and supplying members of His House with a laying flock that provides the residents with meaningful work and eggs. The club also provided dinners for children once a month with the By Our Love group in Auburn.
As a transfer student, Botta has great insight into the do-s and don’t-s of the transfer pathway to Auburn.
“My advice to students that hope to transfer to Auburn,” she says, “is to take those biology and chemistry classes at the community college level.”
Botta adds, “You will have several major-specific courses that you need to fit into two years, while other students have four.” She suggests taking the easier core classes before coming to Auburn, which will allow transfer students more time and attention to focus on the major-specific courses.
Sophomore, Ella Lawley is from Rainbow City, a suburb of Gadsden. Elected Historian of the Poultry Science Club for the 2016-17 academic year, Lawson hopes to grow club membership among students, while making lifelong friends.
The Poultry Science Club Historian is responsible for attending club events and taking photographs, designing the club t-shirt, working with the Public Relations officer to promote the club on social media and collecting photos and memories into an end-of-the-year scrapbook.
Each year, the club has the opportunity to present their scrapbook at the College Student Career Program at the International Production & Processing Expo in Atlanta, Georgia. The club competes with poultry and animal science clubs across the country in the Scrapbook category.
Acting as her Yearbook Editor in high school, Lawley ran on a unique platform for the club. Her ideas to incorporate iPhone apps that allow viewers to hover over images with a scanner and view videos and other information could bring a new aspect to the scrapbook than has ever been seen in the Poultry Science Club.
As a Pre-Veterinary major in the Department of Poultry Science, Lawley plans to apply to veterinary schools after graduation. Upon earning her Doctoral degree in Veterinary Medicine, Lawley hopes to open her own large animal practice in North Alabama.
“My advice for underclassmen,” she says, “is to enjoy the fun times, but don’t forget that college is work, and definitely do not procrastinate.”
Lawley’s Auburn kicked off with a great group of students that became close friends in an Agricultural Learning Community. Learning Communities are a University-wide program offered to freshmen based on major or common interests. Students in Learning Communities take two core classes together, and a “Learning Community” course based on successful strategies or topic-based discussions. In her learning community, Lawley was part of a 21 student group who shared the same interests and goals.
Fun fact? Lawson’s favorite way to eat chicken is, “grilled with seasoning!”
Hailing from Moulton, Trevor Lee is an Auburn Univeristy student studying Poultry Science in it’s production option, as well as pursuing a minor in agribusiness.
As a transfer student, Lee first completed two years at Wallace State where participated in the 2+2 program with Auburn, and attended the Transfer Student Program at the International Production and Processing Expo in Atlanta, Georgia in January 2015.
The Transfer Student Program at IPPE, hosted by Student Coordinator Codi Plaster, explores the poultry science options at Auburn University, provides networking opportunities for transfer students within the department and with industry leaders, and includes a guided tour for transfer students on the IPPE floor.
This year, Lee will serve as the Poutlry Science Club’s Public Relations Chair. The PR chair is responsible for the club’s communication and outreach across social media platforms and to ??
“This year, I plan to start a new social media campaign that helps students connect with faculty in the department,” he says.
Lee’s dedication to the Department of Poultry Science as an undergraduate student is noteworthy. He has volunteered time to help coordinate and oversee FFA Poultry Judging Clinics and Career Development Events, as well as speaking in a workshop for the top FFA Poultry Judging Team to help them prepare for the competition at a national level.
“I think students need to prepare and plan for the future, but take each day one at a time,” he says. Over the summer, Lee interned with Pilgrim’s, gaining industry experience and traveling outside of his ‘home-range’.
When looking back at his academic experience, Lee sites Dr. Jessica Starkey’s Poultry Physiology class as his favorite saying, “She is eager to see other people learn, and strives to help others.” It is this class that initially sparked Lee’s interest in poultry science research.
Of course, with all of his undergraduate accomplishments included, Lee is just another fine example of an Auburn student, hard at work in his major.
Laid back and friendly he shares, “Back home, at a local steakhouse and at football games they serve my favorite way to eat chicken, ‘chicken-on-a-stick’.”
Casey Reagan, a pre-vet major from Atlanta, Georgia, will be serving as the Poultry Science Club secretary for the 2016-17 academic year.
Though Casey originally chose poultry science pre-vet to pursue a degree in veterinary medicine post-undergraduate, she now has plans to change to poultry science production soon.
“I want to work in the egg industry one day,” she says.
According to The Incredible Edible Egg project, eggs are the least expensive source of high-quality protein in the USA at just 17¢ a serving. In total, the U.S. produces about 75 billion eggs a year, about 10% of the world supply. Access to eggs and other sources of healthy protein is essential for families. You can visit the Incredible Edible Egg’s website to learn more about egg nutrition, find great recipes for your family, and understand the modern egg industry’s production standards.
CASEY’S VISION FOR THE CLUB:
“I hope to start a reward program for members of the club that achieve good grades and get involved,” she says, “It’s important for us to make impressive grades, and it’s also part of our club culture to volunteer our time at events and invest in our professional development meetings.”
FAVORITE CLASS EXPERIENCE AT AUBURN:
“My favorite class here at Auburn has been Dr. Berry’s intro to Poultry Science.” she shares. “It was interesting since I knew nothing about the poultry industry and Dr. Berry knows how to make things interesting and relatable.”
ADVICE FOR UNDERGRADUATES:
“From my experience, I have to say, underclassmen definitely need to have a good life outside of academics.”
CASEY’S FAVORITE WAY TO EAT CHICKEN:
“Mild or lemon pepper wings!” – Waiter, we’ll have what she’s having!