BROADCASTS.com

Published: Sept. 11, 2020, 3:09 p.m.

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After closing campuses in a frenzy during the spring due to the coronavirus pandemic, college and universities around the United States are bringing students back on campus while also staying socially distanced in the classroom.

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Although some programs can be done remotely, meat science departments have a difficult time completing its necessary classes without in-person interaction

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In this episode of the podcast, MEAT+POULTRY contributor and Texas A&M professor Jeff Savell tells listeners about how College Station, Texas is handling blended learning.

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Savell discusses what students and staff have thought about the procedures to put their department back on campus.

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He also talks about the different interactions with students and how it dramatically changes from in-person to Zoom.

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Later, Savell looks at what meat education could look like the future.

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