Robert W. Rogers (c) recently received the 1999 Ralph E. Powe Research Excellence Award. A professor of animal and dairy sciences and faculty member since 1964, Rogers was recognized for his pioneering work in restructured meats, including the formulation of a low-fat hot dog. Presented by the Office of Research, the award is a memorial to the university's former research vice president, who died in 1996. Making the presentation are Provost David Cole (r) and Powe's son, Ryan.