Pat Pharino seeks to teach meat science and promote meat safety
Napatsawan (Pat) Pharino, who grew up in Udon Thani, Thailand, is graduating this winter with a master’s degree in animal science. In this Q&A, she discusses her involvement with events at the Meat Science and Animal Biologics Discovery building, and her worthwhile experience attending the international meat science conference in Brazil. She plans to continue her education and get a PhD relating to meat safety.
Why did you choose your major? What was the most interesting or the coolest thing you learned?
I have always been interested in food processing, especially where the meat comes from and the science behind it. It is fascinating how many protocols have been applied since the harvest, fabrication, and meat processing, which affect the meat quality.
What student organizations, groups, and other activities were you involved in?
I have volunteered in several activities related to the Meat Science & Animal Biologics Discovery (MSABD) building, such as Grandparents University Day during Summer 2023 and 2024, giving a tour of the USDA meat plant at MSABD, and volunteering for the Wisconsin Association of Meat Processors (WAMP) as a meat judge for the meat production competition and facilitating the linking competition.
What are your future academic and/or career plans, short-term and long-term?
I am planning to continue my PhD degree related to the meat safety area. In the long-term goal, I want to be a knowledgeable professor in meat science at a university in Thailand which would allow me to do research in meat science and teaching
What were the most valuable and/or meaningful experiences you had in CALS?
To receive such support and opportunity from faculty, friends, and the CALS community. I have been privileged to work in research, courses, and events at MSABD which sharpened my skills not just only knowledge in the classroom.
When you think about your time here as a student, what are you proud of?
I received the international conference award from MSABD, which allowed me to attend the international meat science conference in Brazil. In the event, I had the opportunity to present my research poster. I am proud of these opportunities.
Do you have any advice you’d like to share with CALS students?
I would love to share the advice I received from my advisor when I first got to UW–Madison about trying to reach out to others, help others, and ask questions.
What do you like most about being a CALS student?
To receive support and encouragement from peers and faculty. The supporting system creates a learning environment that pushes me to my full potential. Everyone here is full of passion, which you can feel from just talking to them. That passion has also fueled me.
If you had to eat one Babcock ice cream flavor for the rest of your life, what would it be and why?
Normally, I would go for the chocolate chip cookie dough. But lately, I just tried the pumpkin pie ice cream so I am very hesitant right now. Still, the chocolate chip cookie dough is the solid answer. It is very comforting flavor that gives the nostalgic of childhood, don’t you think?
What’s your favorite thing about the city of Madison?
I love walking in the capital, enjoying the farmer’s market every Saturday morning, and walking on the lakeshore path. Bonus, the occasional northern lights.