Teaching
Since 2019, I have been teaching a variety of poultry-focused courses at the University of Connecticut, including ANSC 2271 (Principles of Poultry Science) and SAAS 271 (Introduction to the Poultry Industry)—both 3-credit lecture and lab courses that run concurrently. In Spring 2022, I introduced SAAS 375 (Poultry Practicum, 1 credit), a hands-on course offered in both Spring and Fall semesters, providing students with hands-on experience in poultry management. Most recently, in Fall 2024, I developed a new graduate-level course, ANSC 3695/5695 (Current Trends in Sustainable Poultry Production, 3 credits), which explores cutting-edge research and innovations shaping the future of sustainable poultry systems.
Teaching Philosophy
My teaching philosophy is inspired by Albert Einstein’s quote:
“It is the supreme art of the teacher to awaken joy in creative expression and knowledge.”
I believe a teacher’s role is not only to effectively share knowledge, but also to ignite curiosity and critical thinking in students—encouraging them to explore beyond the syllabus and connect theory with application.
Teaching Assignments and Goals
The poultry industry is one of the fastest-growing sectors in U.S. animal agriculture. My primary goal in teaching ANSC 2271 and SAAS 271 is to build a strong foundation in poultry biology, behavior, genetics, nutrition, disease, and management. Lab sessions complement lectures by offering training in poultry handling, necropsy, embryology, and industry-level management techniques. This integrated approach is designed to prepare students for careers in the poultry industry or to successfully start their own operations. In SAAS 375, I emphasize scientific handling and farm-based experiential learning to bridge classroom knowledge with real-world poultry management.
My new course, ANSC 3695/5695, aims to provide a systems-level understanding of sustainability in poultry production, with emphasis on three major pillars:
Poultry health and productivity
Human health and food safety
Environmental stewardship and waste recycling
Classroom Culture and Environment
A healthy and inclusive learning environment is essential for achieving these goals. I strive to foster a welcoming, respectful, and interactive classroom culture that supports the academic success of all students—particularly in today’s diverse and globalized university setting.