Main navigation
- Programs
- Subjects
- Universities
- Destinations
- Advice
The meat science curriculum offers an extensive education, equipping students for both basic and practical research, innovation in products and processes, as well as technical roles across industrial, academic, governmental, and global sectors. Professors lead studies in muscle tissue development, factors influencing meat quality before and after slaughter, protein chemistry (including myofibrillar proteins, collagen, and pigments), packaging techniques, lighting effects, byproduct utilization, cured meats, quality control, and food safety. The program features a state-of-the-art meat lab for experimental and commercial-scale production, analytical labs for physical/chemical testing, plus specialized spaces for thermal processing, product display, and sensory assessment. Graduate candidates gain hands-on experience through teaching assignments, research projects, and outreach initiatives as integral components of their professional development.