The 2016 inductees for the Poultry Hall of Fame have been named. Four contributors to the poultry industry will be honored at a ceremony at the International Production and Processing Expo on Wednesday, January 27 at 1:30 pm. in room B-201 in the Georgia World Congress Center in room B-201.
The inductees are as follows:
Yvonne Vizzier Thaxton: Thaxton has a PhD from Auburn University. She worked as a microbiologist for MFC Services and as a manager for the Food Products laboratory. She joined Marshall Durbin Food Company in 1974, first as a laboratory manager, then director of laboratory services, then assistant vice president of science & quality assurance. She served as adjunct professor in Poultry Science at Mississippi State University and eventually became a full-time professor at Mississippi State.
She currently serves as professor and director for the Center for Food Animal Wellbeing at the University of Arkansas. She has also written the Poultry Perspective blog on Meatingplace since 2010, after serving as executive editor of Poultry Magazine. Yvonne and her late husband Paul Thaxton (inducted in 2010) are the first husband and wife to be induced in to the Poultry Industry Hall of Fame.
Shai Barbut: Barbut was born in Israel and is a Canadian citizen. Barbut has served as a professor in the Department of Animal & Poultry Science at the University of Guelph in Guelph, Ontario since 1985. He has published extensively in the area of poultry meat and egg products His textbook on Poultry Products Processing-An Industry Guide has been used widely by academia and industry. He is a fellow in the Institute of Food Technology in the area of muscle foods and has won numerous honors and awards, as well as serving on many government committees.
Glenn Froning: Froning receied his PhD from the University of Minnesota. He is Professor Emeritus from the University of Nebraska in Food Science and Technology. His broad scope of research efforts of over 40 years have led to the publication of over 200 articles on poultry meat and eggs. He is recognized as a fellow in both the Poultry Science Association as well as the Institute of Food Technology and has served on many national and international committees.
Andrew Rhorer: He has an M.S. from Purdue University. He served in the U.S. Army Veterinary Corps from 1970-1973 during the Vietnam ear. From 1984 to 1989, he served as executive vice president of the Indiana State Poultry association and the Tri-State Poultry Federation and as executive director of the Indiana State Egg Board. He also served as the scientific director of the Midwest Egg Quality School from 1976-1989 at Purdue University. For 24 years, he was the senior coordinator of the National Poultry Improvement Plan (NPIP). He also served as the executive secretary of NPIP’s General Conference Committee, which is the Secretary of Agriculture’s official advisory committee on poultry health. He is currently the president of Global Poultry Improvement.
