Quote:
Originally posted by omnigod
Kansas State University isnt considered that "big" and "great" of a school when compaired to Ivy League, however, we compete with them all the time in robotics, solar cars, and other projects; We do the same, if not better than most of the big name schools.
In '97 we had a robot compete against brown, MIT, and all the other big names, and we got first place.
Maybe i'm wrong, maybe KSU is a "big name" school, but i have not seen it any any of the "top university" lists that seem to go around.
Everything is overrated.
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I didn't know Brown was particularly known for its robotics program. Normally students look for the ranking of a school in their particular field of interest--not just where it sits overall.
For example, 2002 marked your second year of being third in meat and poultry. This article explains exactly why that might be a benefit to those seeking a profession in the meat and poultry field. If I were to go into that field I would have probably applied to your school rather than UCI.
http://www.oznet.ksu.edu/news/sty/20...tate111902.htm
"Second consecutive year: K-State Ranked Among Top 3 By Meat & Poultry Magazine
MANHATTAN, Kan. ? Kansas State University is one of the country?s top 3 universities serving the meat and poultry industry for the second consecutive year, according to Meat & Poultry magazine.
"Recognition is great any time, however it is especially impressive by an external entity," said Jack Riley, head of K-State?s Department of Animal Sciences and Industry. "Meat & Poultry is a highly respected publication within the circles of the industry. They established an independent ranking after consulting and interacting with industry."
Texas A&M University and Iowa State University were ranked No. 1 and No. 2 in the magazine?s November, 2002 issue. It recognizes the country?s top 10 programs the Meat & Poultry staff believes offers educational and value-added incentives.
Riley said K-State?s 23,000-square-foot K-State meat science complex is an advantage for the university. The facility provides equipment needed to harvest, chill, process, cure, smoke, package, display, cook and present food safety teaching. Hands-on learning laboratories include a meat lab, three processing labs, a sensory lab, meat chemistry lab, analytical lab, meat microbiology lab and post-processing lab.
According to the report, K-State aided "in the success of its faculty and their ability to graduate knowledge-rich students (with) facilities that allow for demonstration of all phases of meat processing. The school is also known for its interaction with other universities and research professionals, ranging from livestock scientists to food microbiologists."
K-State faculty members collaborate on research projects conducted with such companies as Tyson Foods, Farmland Foods, Pioneer Foods, Stork, Townsend Engineering and numerous Kansas-based meat and poultry processors.
"The report relied on our strong focus concerning food safety with the quality, value and integrity of meat and poultry being produced," Riley said.
K-State Extension programs employ more than 300 research scientists, 180 faculty specialists and 270 county and area specialists.
Riley said the recognition by Meat & Poultry magazine helps increase students? stature in the job market. Currently, there are more than 650 undergraduate students and 120 graduate students enrolled in K-State?s animal sciences department.
"Students can take the sense of pride instilled from the honor," he added. "K-State?s program is highly respected from entities that may have jobs available when students graduate."