Craig Bacon will begin his role as head of the University of Arkansas food science department on May 15, following a 35-year career in food production with companies such as Tyson Foods and Simmons Foods.
Bacon said he aims to foster innovation and collaboration within the department while focusing on student development and strengthening partnerships with industry and community stakeholders. He said, “I was looking for an opportunity to stay involved with young learners interested in a career in food science. Teaching is at the core of what I always wanted to do.”
Jean-François Meullenet, director of the Arkansas Agricultural Experiment Station, said, “Dr. Bacon has led research and development at two major companies through periods of significant growth and change, demonstrating exceptional vision, strategic leadership and a strong commitment to innovation. I am especially excited to have his perspectives for elevating our food science program to even greater national prominence and strengthening its impact in research, education and industry engagement.”
Bacon highlighted the need for cross-disciplinary collaboration among related departments such as animal science, poultry science, and meat science. He said there are currently more job opportunities than graduates in food science: “There are four to five job opportunities for every food science graduate. There are way more jobs available than we’re turning out food scientists to fill them.”
Jeff Edwards, dean of Bumpers College, said that Bacon’s industry experience will benefit students directly: “Dr. Bacon brings a unique and valuable industry perspective that will directly benefit our students as they prepare for careers in food science. He has been a long-time champion and supporter of our program, consistently investing his time to recruit, mentor and connect students with real opportunities.”
As plans move forward for the new Center of Excellence for Food Science and Innovation at the university, Bacon brings experience from overseeing major building projects designed to strengthen cooperation during his time at Tyson Foods and Simmons Foods.
Deacue Fields from the Division of Agriculture commented on Bacon’s credentials: “Dr. Bacon has unique credentials that make him the ideal selection for the food science department head. He has a tremendous passion and appreciation for our faculty’s research and outreach efforts, as well as a natural drive to guide students to successful careers in the food industry.”
John D. Anderson, director of the Cooperative Extension Service—the outreach arm—praised Bacon’s applied research efforts: “His experience in delivering transformative results to stakeholders will translate directly from industry to his new role at the University of Arkansas,” Anderson said.
The University of Arkansas Cooperative Extension Service receives funding through federal grants from the U.S. Department of Agriculture along with state appropriations; it supports social cohesion by offering programs addressing rural through urban communities; utilizes county offices across all 75 counties; operates under the Division of Agriculture; employs specialists on multiple campuses; delivers programs via extension centers; aims at enhancing agriculture through application-oriented practices—all according to the official website.
Bacon holds degrees from both Missouri (bachelor’s) and Tennessee (master’s/Ph.D.) universities in agricultural education or related fields.
Throughout his career he served leadership roles including board positions with American Meat Science Association among others—and was inducted into Meat Industry Hall Of Fame earlier this year.
