Dan Cook spent seven years working in food processing across the U.S., helping the USDA safeguard our food supply. But he felt something was missing. Working alongside veterinarians made him ask: “What if I could do more than just support?” This question guided him back to the classroom at the University of Missouri College of Veterinary Medicine.
Choosing this path was strategic. Originally from Rolla, Missouri, Cook appreciated Mizzou for its commitment to public service and the real-world experience it offered. This program didn’t just teach veterinary skills; it emphasized the connections between animal health and public trust.
Returning to school wasn’t easy. Juggling late-night studies, a job at the USDA, and the responsibilities of raising a family was a significant challenge. Cook humorously recalls his return to academics: while his classmates typed on tablets, he took notes the old-fashioned way. But the challenge went deeper than the tools he used.
“It’s okay not to be perfect,” he reflected. “I just need to learn the material and have confidence in it.” This confidence grew during his clinical rotations, which pushed him into unfamiliar territory. Despite having a farming background, he found himself in small animal emergency medicine and critical care, where the cases were tougher, and the stakes were higher.
Support from faculty and technicians was crucial. Cook felt trusted to make decisions, with the assurance that help was always nearby. “You’re trusted to make decisions,” he said, “and you’re backed up when you do.”
Graduating this May, Cook will take on a new role at the USDA Food Safety and Inspection Service as a veterinarian, stepping from the sidelines to the forefront. His unique perspective will help him bridge his knowledge of veterinary medicine with food safety, making a broader impact on families and communities. “Veterinary decisions affect more than just one animal; they influence whole communities,” he explained.
Experts underscore the importance of veterinarians in food safety. According to a recent USDA report, effective veterinary practices have been shown to improve food safety standards and reduce outbreaks. With professionals like Cook leading the way, the future of food safety looks promising.
Cook’s journey is a reminder that embracing change, even when it’s challenging, can lead to meaningful contributions. His story reflects a growing trend where professionals are integrating real-world experience with academic knowledge to tackle pressing issues in society.
To learn more about veterinary medicine’s role in food safety, check out this resource from the College of Veterinary Medicine: Where Food Safety Meets Veterinary Medicine.
