Morgan Pfeiffer, an assistant professor in the OSU Department of Animal and Food Sciences, was recognized with the Early Career Excellence in Teaching Award at the Ferguson College of Agriculture Scholarships and Awards Banquet in March.
Pfeiffer joined the department as a faculty member in 2020, but was familiar with the department already, earning her bachelor’s, master’s and doctoral degrees from OSU. To date, she has taught 25 courses and 1,725 undergraduate students at the university.
“Being recognized amongst my peers in a college that focuses so much on teaching really means a lot,” Pfeiffer said. “I think it’s very unique that we have departments that support each other so much in the Ferguson College.”
Pfeiffer has taught several courses at OSU, including Meat and Animal Carcass Evaluation, The Meat We Eat and Processed Meat, the latter being one of her favorites. Because the class size hovers around 20 students, Pfeiffer is able to take students out into the field and experience processing plants across the state.
“I probably learn as much as the students do, just getting to see what’s actually happening in production and the sheer amount that happens,” she said. “We watched 8,000 sausage sticks being made in an hour. For students to be able to see that happen really changes their perspective.”
That meaningful learning is one of Pfeiffer’s core tenets in her teaching philosophy. The power of a great educator is something she can relate to.
Pfeiffer explained how, in fourth grade, her teacher recognized she needed extra help, and without that teacher, Pfeiffer said she wouldn’t be where she is today. That impact is something Pfeiffer hopes to make with her students at OSU.
“One of my favorite parts of my job is supporting students,” Pfeiffer said. “They know when they leave here, I’m still a resource. A lot of times, they become excellent resources for me.”
Because she prioritizes hands-on learning, Pfeiffer’s coursework requires tedious preparation. She needs to find animals, harvest them and turn them into meat products. She emphasizes keeping lectures current, including bringing in guest speakers from related industries, some of whom are former students.
“Through her unwavering commitment to preparation, accountability and genuine student support, Dr. Pfeiffer creates an environment where students feel valued, challenged and inspired to succeed,” said Cynda Clary, associate dean of academic programs.
In the department, Pfeiffer serves as the scholarship coordinator, overseeing $650,000 in scholarships awarded each year to undergraduate and graduate students.
“In every aspect, Dr. Pfeiffer represents the highest standards of teaching excellence expected of OSU faculty,” said Richard Coffey, department head of animal and food sciences. “Her impact on students, her dedication to mentorship and her ability to integrate teaching, research and service so early in her career make her exceptionally deserving of this award.”
Pfeiffer said her biggest return on investment in life is watching other people succeed. Helping students reach their goals, whether it’s landing a job, finding their passion or landing an internship, is something she enjoys.
“I want them to leave my class remembering four things: Meat is safe, wholesome, nutritious and desirable for the consuming public,” Pfeiffer said. “But really, what I hope they learned when they leave is that they have someone in their back pocket who will support them, inside and outside of academia.”
