Date of Graduation

9-2025

Document Type

Thesis

Degree Name

Master of Science in Food Science (MS)

Degree Level

Graduate

Department

Food Science

Advisor/Mentor

Crandall, Phil

Committee Member

Dongyi Wang

Second Committee Member

Navam Hettiarachchy

Third Committee Member

Roy McCann

Keywords

Automation; Human Robot Collaboration; Poultry Processing; Social Research

Abstract

The U.S. poultry processing industry faces persistent challenges stemming from labor shortages, demanding working conditions, and rising consumer demand. This research investigates the potential of Human-Robot Collaboration (HRC) as a sustainable automation strategy to enhance worker safety, address labor deficits, and improve operational efficiency. The study adopts a human-centered approach to HRC integration, with a focus on the social and psychological dimensions of automation. Specifically, it explores the influence of demographic variables on technology acceptance, the impact of hands-on training on familiarity, trust, and perceived safety, and the regulatory landscape governing collaborative robotics in food environments. Using a mixed-methods design, data were collected through literature review, expert interviews, and pre- and post-training surveys administered to students undergoing robotics training. The findings demonstrate that targeted training significantly improves participants’ familiarity with robots and reduces safety concerns, particularly in physical interaction contexts. However, participant recruitment presented notable limitations. Despite this, the study provides valuable insights into the role of training and perception in the adoption of collaborative robots. The research contributes practical implications for advancing HRC implementation in poultry processing and informs the broader discourse on human factors in industrial automation.

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Available for download on Sunday, September 26, 2027

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