Provisioner logo
Provisioner logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Provisioner logo
Provisioner logo
  • NEWS
    • Industry News
    • Supplier News
    • Case Studies
    • Recalls
    • Regulations
    • New Consumer Products
  • EXCLUSIVES
    • Newsletters
    • Source Book
    • Sponsored Insights
    • Events
    • Webinars
    • Classifieds
    • White Papers
    • Provisioner Store
    • Market Research
  • MEAT PROCESSING
    • SUSTAINABILITY
    • Processing
    • Packaging
    • Ingredients
    • Formulation
    • Food Safety
    • Special Reports
    • Commentary
  • PROFILES
    • Processor Profiles
    • Processor of the Year
    • Top 100 Processors
  • MEDIA
    • Videos
    • Podcasts
  • DIRECTORY
  • MIHOF
  • INDEPENDENT PROCESSOR
  • EMAG
    • eMagazine
    • ARCHIVE ISSUES
    • Contact
    • Advertise
  • JOIN!
Supplier News

Canadian scholar receives 2020 Poultry Science Association’s Alltech Student Research Manuscript Award

By Industry News
Alltech poultry science award
September 9, 2020

Alltech continues their commitment to supporting the Poultry Science Association and student research with the 20th anniversary of the Alltech Student Research Manuscript Award. This year’s award was presented virtually to Sarah Struthers from Canada, who is currently completing her Ph.D. in genetics and genomics at The Roslin Institute, the University of Edinburgh and Scotland’s Rural College. This award is given to a student who is the senior author of an outstanding research manuscript published in Poultry Science or The Journal of Applied Poultry Research.

“Innovation is the core of our business at Alltech, and we are proud to support students and the advancements they are making in the poultry industry,” said Dr. Kayla Price, Canadian technical manager for Alltech.

Dr. Price presented the award to Struthers virtually on September 2, 2020. Struthers’ winning paper, entitled, “The effect of beak tissue sloughing and post-treatment beak shape on the productivity of infrared beak-treated layer pullets and hens,” was published in September 2019. Her co-authors on the paper included Dr. Henry Classen, Dr. Susantha Gomis and Dr. Karen Schwean-Lardner, who are all from the University of Saskatchewan.

Struthers was born in Yorkton, Saskatchewan, and grew up in Cranbrook, British Columbia. She received her bachelor’s degree in animal science from the University of Saskatchewan in 2015. Although she was initially terrified of chickens, she began working toward her master’s degree in 2016 with Dr. Karen Schwean-Lardner at the University of Saskatchewan, where she focused on the impacts of infrared beak treatment on the production, behavior and welfare of layer pullets and hens. After successfully defending her thesis in 2018, she worked as a research assistant in Dr. Schwean-Lardner’s lab and conducted further research on the impacts of infrared beak treatment.

In September 2019, Struthers moved to Scotland, where she is currently completing her Ph.D. in genetics and genomics at The Roslin Institute, the University of Edinburgh and Scotland’s Rural College under the supervision of Dr. Jeff Schoenebeck and Dr. Vicky Sandilands. Her doctoral research focuses on determining the pre-existing variation in beak shape that occurs within layer hen breeding flocks and identifying which beak shapes cause the least amount of damage when hens engage in feather pecking behavior.

Alltech has sponsored the Alltech Student Research Manuscript Award since 2000, recognizing young leaders in scientific innovation for their commitment to publishing and sharing their work in the poultry sector. For more information, visit poultryscience.org.

KEYWORDS: Alltech award poultry science

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Double Charburger

    Premiumization drives burger category

    Shoppers seek out premium meat offerings to fulfill...
    Meat and Poultry Industry News
    By: Sammy Bredar
  • JJS Adult Pekin duck

    Poultry Report 2025: Convenience propels poultry at retail

    Despite continued economic pressures, the poultry...
    Turkey
    By: Sammy Bredar
You must login or register in order to post a comment.

Report Abusive Comment

Manage My Account
  • eMagazine Subscriptions
  • Manage My Preferences
  • Newsletters
  • Online Registration
  • Subscription Customer Service
  • Connect with The National Provisioner

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the The National Provisioner audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of The National Provisioner or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • A smiling man carrying a grocery basket is reaching down to pick up a package of meat in a grocery store.
    Sponsored byPIC

    The Green Light: New Data Shows 12-to-1 Support for Pork from PRRS-Resistant Pigs

  • Close up of a grocery cart full of groceries, a cropped image of a couple pushing the cart and a blurred background of the vegetable aisle.
    Sponsored byPIC

    New Market Research Finds Consumers in Eight Key Pork Markets Are Likely to Purchase Pork from Gene-Edited Pigs

  • Close up of a young pig with a blurred background.
    Sponsored byPIC

    New Research Forecasts Significant Economic and Market Impacts with PRRS-Resistant Pig Adoption

Popular Stories

Spam Dog

Hormel rolls out Spam hot dog for foodservice applications

Various new Primal snack sticks on a table amongst pencils, apples, a pair of glasses, lunch bags and a water bottle.

Protein demand drives snacking occasions

Several cuts of beef, pork and chicken on a wooden board, cast iron pan and salt.

Validated thermal lethality data and a new tool for ensuring safety of RTE meats

2026 Top 100 Meat & Poultry Processors Report

Events

June 11, 2026

From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing. 

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Food Crime: An Introduction to Deviance in the Food Industry

Food Crime: An Introduction to Deviance in the Food Industry

See More Products
From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control Webinar Sponsored by Air Products

Related Articles

  • Poultry Science Association logo

    Poultry Science Association expands research access

    See More
  • Safe Foods vets award

    Safe Foods Corporation receives 2020 HIRE Vets Medallion Award from U.S. Department of Labor

    See More
  • Delaware Valley University logo

    Grant award supports new university poultry science center

    See More

Related Products

See More Products
  • Handbook of Poultry Science and Technology, Volume 1, Primary Processing

  • Handbook of Poultry Science and Technology, Two-Volume Set

  • Handbook of Poultry Science and Technology, Volume 2, Secondary Processing

See More Products

Related Directories

  • Canadian Institute of Food Science & Technology

    The purpose of CIFST is to advocate and promote the quality, safety and wholesomeness of the food supply through the application of science and technology by linking food science professionals from industry, government and academia.
  • American Meat Science Assn.

    The American Meat Science Association (AMSA) fosters community and professional development among individuals who create and apply science to efficiently provide safe and high-quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species). AMSA is a broad-reaching organization of individuals that discovers, develops, and disseminates its collective meat science knowledge to provide leadership, education, and professional development.
×

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing