University's Department of Animal Science celebrates 100 years

By Blaine P. Friedlander Jr.

It has been a full century of blocks and bridles: Cornell's Department of Animal Science hailed its 100th anniversary by holding a "Centennial Celebration" symposium, Nov. 7-8.

Dairy cattle breeders evaluate Holsteins near the old Cornell Dairy Barns, circa 1958. The barns were destroyed by fire in June 1968, and the site is now a parking lot behind Morrison Hall on east campus. Courtesy Department of Animal Science

The symposium in Morrison Hall featured noted alumni talks on the department's history, its future and its role in modern agriculture. Speakers included: Robert Anderson, Ph.D. '78, pro vice-chancellor of sciences at Massey University in New Zealand; George E. Seidel Jr., Ph.D. '68, distinguished professor of biomedical sciences at Colorado State University; Harold Hafs, M.S. '57, Ph.D. '59, Rutgers University professor; Karen Plaut, Ph.D. '89, chair of animal science at the University of Vermont; William Flatt, Ph.D. '55, professor and dean emeritus at the University of Georgia; Tom Overton '91, Cornell assistant professor of animal science; Laurie Lawrence '75, professor at the University of Kentucky; Tom Jeffers '63, Cornell courtesy professor of animal science; Willard DeGolyer '69, owner, Table Rock Farms, Castile, N.Y.; Ron St. John '68, dairy producer, Trenton, Fla.; Marian Rippy, M.S. '79, vice president, River Valley Farms, Osceola, Wisc.; and Alan Bell, Cornell professor and chair of animal science.

Animal science began at Cornell in 1903 when the university's agriculture dean, Liberty Hyde Bailey, appointed Henry Hiram Wing as head of what was then called the Department of Animal Husbandry. Early homes for the department on campus included parts of Goldwin Smith and East Roberts halls. It occupied Wing Hall from 1945 to 1961, before moving to Morrison Hall, where it remains today.

The department flourished under Wing's leadership for a quarter-century and it established a national reputation for excellence in teaching, applied research and extension in support of the dairy and livestock industries that continues to this day, said department chair Bell.

"Today the department is an interdisciplinary coalition of scientists with a unifying interest in the discovery, integration and dissemination of new knowledge about the biology and management of domestic animals," said Bell.

In the department's first 60 years, it had only three chairs: Wing (1903-28), Frank B. Morrison (1928-45) and Kenneth L. Turk (1945-63). "In addition to their support of practical agriculture, these strong leaders established a tradition of fundamental research and graduate education through appointing several professors who became pioneering giants," said Bell.

The department featured professors such as Leonard Maynard and Clive McCay, who were nutritional biochemistry pioneers, Sydney Asdell, who researched reproductive physiology, and Charles Henderson, who revolutionized animal genetics. "At the time, this strength in biology and quantitative genetics distinguished the department from most of its land-grant peers," said Bell, who explained that these revolutionary scientific changes led to a departmental name-change in 1966 -- to animal science.

As the dairy industry became more modern, the department sought to meet the educational needs of an increasingly diverse student population. Fundamental faculty research led to revolutionary gains in nutritional efficiency, reproductive management and genetic improvement of livestock, said Bell.

"These scientific advances were greatly facilitated by the leadership of respected and knowledgeable extension faculty," Bell said. The department began to include international agricultural development and acquired expertise in poultry nutrition, reproduction and management following the dissolution of the Department of Poultry and Avian Sciences in 1991. The undergraduate program, while continuing to diversify and emphasize basic principles of animal biology, developed particular strength in dairy science and management, including the nationally recognized Dairy Fellows program.

At the weekend celebration, the Cornell Dairy provided a special centennial treat, Wholly Cow, a French vanilla ice cream with miniature chocolate cows.

Bell envisions a department that will continue to serve a restructured dairy industry through innovative research, undergraduate training for future leadership and continuing education of producers, field educators, agricultural service personnel and the public.

"We will address societal concerns about the environment, bio-security, the quality of animal food products and animal welfare," said Bell. "Predicting the future is fraught with danger in these uncertain times. But the Department of Animal Science is confident of its mission and looks forward to its second century with optimism."