With meat scientists in both the Departments of Animal Science and Poultry Science, the University of Arkansas can offer students a diverse meat science experience in course load and research.
Dr. Phil Bass of Certified Angus Beef sits down with The National Provisioner’s Andy Hanacek to discuss educational opportunities within the food science community and to talk about a bigger trend with AMSA.
Dismore is a highly skilled and knowledgeable Meat Scientist with 20 years of experience working for some of the most recognized meat companies in the United States.
In this current role, he teaches courses at the University of Wisconsin, including Introduction to Meat Science and Technology and Commercial Meat Processing.
CSU’s Center for Meat Safety & Quality is a multidisciplinary team of scientists addressing national and global food safety and quality issues through basic and applied research and technology development.
