The Meat Science program offers graduate education in conjunction with innovative research experiences and a diverse array of professional development opportunities both on and off campus. The program includes research on animal physiology and fresh meat quality, pre- and post-mortem muscle physiology and biochemistry, meat processing technology encompassing use of novel ingredients and equipment as well as new preservation and packaging concepts. Microbiology and food safety are important components of both fresh meat and processed meat research programs. Meat Science has well-equipped chemistry and microbiology laboratories including a Biosafety Level 2 laboratory for work with pathogenic microorganisms in addition to extensive animal harvest, fabrication, processing and preservation facilities.
The program offers M.S and Ph.D. degrees in Meat Science as well as an undergraduate minor in Meat Science. Graduate students have ample opportunity to supplement a major in Meat Science by electing coursework in food science, microbiology, biochemistry, statistics and many other areas on campus, as well as conducting collaborative research with faculty in those areas. Minors and joint major programs in the various supplemental areas are also available. Numerous opportunities for interaction and networking with meat industry personnel during the course of a graduate program include on-campus short courses, internships and collaborative research projects. Options for permanent employment provided by a graduate degree in Meat Science include the meat and food industries, industry suppliers, commodity groups, government agencies and universities.