Food & Fiber Animal Medicine & Surgery

The Food and Fiber Animal Medicine and Surgery Section of the Department of Veterinary Clinical Sciences consists of 4 faculty members, 3 residents, 1 intern, and 3 animal health technicians. Our faculty include food animal surgeons, internists, and a theriogenologist. These veterinary health care professionals provide state-of-the-art medical care for food and fiber animals belonging to members of our local community as well as for those referred by veterinarians practicing throughout Ohio and in the surrounding states of Indiana, Pennsylvania, Kentucky, West Virginia, and Michigan. Our faculty members are recognized experts in their fields, which include internal medicine, surgery, theriogenology, and camelid medicine and surgery. The food animal program admitted 2,485 individual animals in 2008, including dairy and beef cattle (50%), small ruminants (15%), South American camelids (30%), and various other production animals including swine and deer (5%). Our faculty members educate and train veterinary students and provide clinical training of interns and residents preparing for specialty practice or academic careers.

The faculty members of the food animal medicine and surgery section provide leadership and expertise not only by teaching students and practicing veterinary medicine, but also by participating in post-graduate professional education and outreach activities. These include consultations with veterinary practitioners, continuing education seminars for practicing veterinarians, and authorship of articles and textbooks in various disciplines of veterinary medicine. Our faculty utilize modern medical and surgical techniques in conjunction with state-of-the-art diagnostics to identify naturally-occurring diseases of food and fiber animals.