Herbert W. Ockerman, the man responsible for the creation of reduced-fat sausage and boneless, dry-cured ham, received the award for Distinguished Achievement in Agriculture.Ockerman, a professor in the department of animal science is the first Ohio State recipient of the award in 42 years.”This award means a great deal to me because there are so many people involved,” said Ockerman. “An award like this makes you very humble.”Ockerman received the award at the Ohio State Chapter of Gamma Sigma Delta annual initiation and awards program.Gamma Sigma Delta is the international honor society of agriculture. The society has 47 chapters nationwide and in Honduras, the Philippines and Puerto Rico. The group recognizes students, faculty and alumni for their outstanding contributions and leadership in the agriculture industry. Ockerman is recognized throughout the world as a leader in meat science and food technology. He has developed a wide range of products and technological advancements in the agriculture industry.Ockerman has been published 1,333 times in various journals and books. He developed the Food Science Source Book – known to his students as “the bible.” He has given presentations at 113 conferences worldwide and was the only non-Asian invited to three International Food Congresses between Taiwan and the People’s Republic of China.Ockerman has contributed in many ways to international education, including shipping books to 96 international libraries at his own expense. “The Ohio State University should be very proud,” said Mary Warnock, international historian of GSD.Along with Ockerman’s award, 75 undergraduates, graduate students and two faculty members were initiated into the Ohio State Chapter of GSD at the gathering.