News published on July 29, 2021
by Sam Shafer
Poultry scientists are taking on the challenge of preparing reduced-fat sausage products without compromising texture or flavor. One promising ingredient: duck skin.
Duck skin is normally s...
News published on July 29, 2021
by Sam Shafer
As demand for goose products increases, poultry scientists and producers are working to combat bird mortality. One goal is to help geese fight infections without overusing antibiotics.
In a...
News published on June 16, 2021
CHAMPAIGN, Ill., June 16, 2021 – The Poultry Science Association is pleased to recognize this year’s award recipients. One of the highest achievements that PSA honors is the award of PSA Fellow....
News published on June 1, 2021
The Evonik Corporation award is an annual award given as an achievement award, i.e., for distinctive contributions to poultry science advancement, covering a period of not more than seven years preceding the a...
News published on June 1, 2021
This award is given to stimulate and reward research with ducks and improve the knowledge base of science as applied to commercial duck production. This research should be for a period of not more than 10 year...
News published on June 1, 2021
The National Chicken Council Broiler Research Award recognizes distinctive research work that has a strong economic impact on the broiler industry, primarily on the economic influence the work has had or will ...