Developing Future Leaders

The Improving Pig Survivability Project hosts  Swine Research Interns. These internships help train undergraduates and veterinary students with commercial research projects related to improving pig survivability. The interns will collaborate with our team to design and implement research protocols, collect data, and distribute results of the studies. Contact Stacie Matchan at sgould@iastate.edu for any questions related to the internship program. 

Internship description: 

Intern will work with Improving Pig Survivability Team faculty/staff and swine industry partners on an applied research project. Intern will gain experience and exposure to the swine industry via research, extension, and direct industry contact. Under supervision, intern will be responsible for data collection for a trial related to reducing mortality in a commercial swine barn. Other responsibilities of the internship will include collaborating with faculty/staff partners to develop experimental protocol, analyze experimental data, and write report of project results and outcomes. If desired, intern will contribute to an abstract and poster/presentation at a scientific conference. 

Outcomes: 

Intern gains experience and understanding in the following areas:

1. Basic experimental design.

2. Protocol development and implementation. 

3. Familiarity with animal research compliance governance entities. 

4. Commercial research methods.

5. Swine industry/commercial swine production practices. 

6. Networking within swine industry.

Requirements: 

1. Strong interest in pursuing a career in the swine industry.

2. Previous experience working with pigs preferred. 

3. Meet with collaborators 4-6 times prior to beginning of internship to make intern aware of project details and objectives, assist in writing protocol and project timeline. 

4. Must be a full time undergraduate student in animal science (or related field) or a veterinary student (preferably swine or large-animal focused) in good academic standing (GPA greater than 3.0). 

5. Must have a valid U.S. (or equivalent) driver’s license. 

6. Must be physically able to work with pigs in a commercial environment on a daily basis.