Series brings international professionals to College

first_imgThe Saint Mary’s College Department of Global Studies announced Thomas Herder, General Counsel of the Energy Division of Siemens AG, as the inaugural speaker of its new lecture series, titled “On Developing Global Mindset.” “We are delighted to have Tom Herder as our inaugural speaker in the series,” department chair and business professor Jill Vihtelic said. “He values [a] global mindset and women’s roles in globalization. He will offer good insight to our students.” In his role at the Munich-based electronics and electrical engineering company, Herder manages a global department of more than 150 lawyers, contract managers, paralegals and support staff located in more than 20 locations in eight countries. This broad experience and insight makes him an ideal addition to a speaker series highlighting people in successful global careers, Vihtelic said. “We want students to hear firsthand how they can develop a global mindset,” Vihtelic said. “We want students to be able to dialogue with him and learn what his job is, what education prepared him for his role in the company and what sort of previous experiences he has had abroad.” Herder is no newcomer to Saint Mary’s College. He and his wife, Sally Herder, a 1978 alumna, are co-chairs of the Saint Mary’s College Parent Council, and their daughter, Julie, is a senior communications major. (Editor’s Note: Julie is employed as a photographer for The Observer.) Susan Dampeer, assistant to College President Carol Ann Mooney, recommended Herder as a potential speaker, Vihtelic said. “As the parents of a senior, they understand the importance of bringing real world experience to our students,” Dampeer said. “Mr. Herder’s talk about his career in international law should be both informative and inspirational to our students.” Though the Global Studies major is a new addition to the College’s curriculum, Vihtelic said its students can already begin considering career paths in the international job market that tie into the department’s business and economics concentrations. “An important part of this major is not only academic skill, but to also get our students thinking about different professional opportunities,” Vihtelic said. “A speaker like Mr. Herder complements the business concentration of the major.” But Global Studies students are by no means limited to careers in business, Vihtelic said. “For future lectures in the series, we would like to include government officials, non-profit organizers and global leaders of education,” she said. “It is important for students of the major to see all types of global careers.” Contact Kaitlyn Rabach at [email protected]last_img read more

Safe grilling

first_imgMike Doyle likes his steaks cooked medium well. But when it comes to ground beef, he always cooks hamburgers to an internal temperature of 160 degrees F. As director of the University of Georgia Center for Food Safety in Griffin, Ga., Doyle knows eating undercooked ground beef can lead to some very unpleasant results.“Ground beef can be brown, and still not be cooked to 160 degrees. If you don’t use a meat thermometer, get one and use it. Trust me, you don’t want to get in a tussle with E. coli,” Doyle said.Close working relationshipsAn internationally known expert on foodborne pathogens like E. coli 0157:H7, Doyle is often called to assist the Centers for Disease Control and Prevention, the U.S. Department of Agriculture and the Food and Drug Administration with outbreaks of foodborne illness in the U.S. Food companies in Georgia and across the nation also work with UGA faculty at the center to improve the safety of their products. Some 48 million cases of foodborne illness are reported in the U.S. each year. Doyle was recruited by UGA in 1991 to develop the UGA center where researchers develop new and better ways to detect and control harmful microbes in food. “The CDC’s expertise is finding pathogens in humans, and we have a lot of expertise in detecting and controlling pathogens in foods,” he said.Children and the elderly at riskChildren, the elderly and those with compromised immune systems are more susceptible to foodborne illness. “As we age our immunity declines, and we can’t ward off infections like those in the prime of their lives,” Doyle said.“If there’s one pathogen we should be more cautious about it’s E. coli. It can be found in ground beef, and it can cause very serious illness in children,” said Doyle. “Children ingesting just 100 cells of E. coli O157:H7 can contract hemolytic-uremic syndrome (HUS).” A small number of patients develop HUS, which can affect kidney function, leading to kidney failure and even death.“The good news is the beef industry has made great strides to reduce the amount of E. coli in raw ground beef. It’s safer now than it’s ever been, but E. coli has not been eliminated,” he said.During summer months and into the fall football season, outdoor grill tops are covered with hamburgers as families hold summer parties and fall tailgate events. Change or wash the plateMany problems linked to outdoor grilling are tracked back to cross contamination.“You bring the hamburgers out to grill, and then you put the cooked ones on the same plate where the red juices from the raw meat were. This results in contamination,” he said.Doyle says backyard chefs should either use a fresh, clean plate for the cooked burgers or thoroughly wash the first plate before reusing it. Also, thoroughly wash hands before and after handling raw meats and poultry. “You don’t have to ingest very many E. coli to become ill after handling raw meat like hamburger,” he said. “You’ll notice that waitresses don’t ask you how you want your burger cooked. In many states, they don’t give you options on cooked ground beef. It’s going to be well done or better.”last_img read more