NW Missouri Times

Northwest Missouri State University experienced significant success at the recent 44th Annual Herman Wurstfest sausage competition, demonstrating the practical application of its agricultural sciences program. Faculty member Dr. Jake Tuell, alongside students Malerie Schutt, Emmet Long, and Trent Begemann, participated in the event, earning grand champion awards in specific categories such as smoked whole muscle and restructured jerky.

The Wurstfest, held in a Missouri town with a 180-year history of sausage-making, provided a platform for showcasing skills developed in Tuell’s courses on world foods and animal products. Speaking about the educational impact, Tuell remarked: “It demonstrates to students that what we’re doing in class is right up there with some of the best meat processors in the state.”

Tuell has been with Northwest since 2022. With an academic background from Purdue University, where he received degrees in animal science, public health, and meat science, Tuell conducts research aimed at solving industry problems. He and Emmet Long, a junior from Afton, Iowa, are engaged in research to improve brisket tenderness.

Long expressed enthusiasm for the opportunities provided by the university, stating, “Even for someone not involved in agriculture, meat science offers a glimpse of where cuts of meat come from, how they are made and what animal producers do to produce quality meat products.”

Tuell emphasizes student involvement in research and professional development. His decision to remain in academia stems from impactful experiences as a student. “Having research experience and having a first authored abstract in a national conference is a pretty big deal,” Tuell explained. His commitment is reflected in Long’s admiration: “I’m lucky to have a college professor that invests a lot of time into what he teaches and the students he teaches.”

Northwest facilitates a bridge between education and the meat science industry, offering students hands-on experience. Tuell regularly attends relevant conferences to stay informed and to advocate for continuous industry advancement.

“For meat science, it is a field where there’s so much opportunity,” Tuell said, highlighting the potential for substantial professional growth in the sector.