Chris Guyer, right, is the new Seward County Community College / Area Technical School Food Science and Safety Program Resource Specialist. Guyer joined the SCCC/ATS math and science faculty in 2011, teaching biology, micro-biology, physiology and anatomy and nutrition classes. He started his new position June 1. Here, Guyer and Jeff Welch, a SCCC/ATS Sustainable Agriculture Resources major, perform chemical tests on water from Sharps Creek near Turpin. The testing, which monitors the quality of the water in the creek, is done monthly through the Blue Thumb program of the Oklahoma Conservation Commission. Courtesy photo
Chris Guyer, a biology instructor at SCCC/ATS since 2011, is the new Seward County Community College/Area Technical School Food Science and Safety Program Specialist.
He is the most recent hire to support expanded agriculture offerings at SCCC/ATS. Farm Science and Safety is part of the $4.1 million, five-year, federal STEM (science, technology, Engineering and Math) grant for Hispanic-serving institutions awarded to SCCC/ATS in October 2011.
As the FSS program specialist, Guyer will be responsible for developing new curriculum, including Introduction to Food Science and Safety, Introduction to Food Processing, Basic Food Microbiology, Food Sanitation, Food Packaging and Transportation, Food Chemistry and Research Practicum. Students who satisfactorily complete this program can obtain an Associate in Applied Science degree and move directly into the workforce or an Associate of Science degree and transfer to a four-year college or university.
Guyer earned both a Bachelor of Science and a Master of Science from Iowa State University, and joined the SCCC/ATS math and science faculty in 2011, teaching biology, microbiology, physiology and anatomy and nutrition classes.
He has also taught at Henderson State University in Arkadelphia, Ark., and Maple Woods Community College, Kansas City, Mo. He has worked as a microbiologist at the Institute for Environmental health, Omaha; a quality assurance specialist at Continental Mills, Hopkinsville, Ky.; a microbiologist at Tone Brothers, Inc., Ankeny, Iowa; and a laboratory supervisor at Columbia Yeast, Inc., in Headland, Ala.
While working as a microbiologist at Continental Mills, Guyer wrote more than 50 laboratory Standard Operating Procedures, developed laboratory biological, chemical and safety manuals and performed microbiological tests on herbs, spices and other products.
While working as a microbiologist at the Institute for Environmental health, Guyer set up four, on-site testing laboratories for meat processing plants, led a six-member team that operated two testing labs for meat processing plants and developed databases for sample data and test results.
For information about the program, call 620-417-1504.
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