The meat science program at Kansas State University is one of the oldest, most well-respected programs in the country. K-State takes great pride in the high quality, well-trained students that graduate from the program and go on to become industry leaders in their respected fields. The meat science program at K-State is a team-oriented, dynamic program, with teaching and research opportunities covering all aspects of meat science. The group is comprised of five faculty members whose expertise, teaching, extension, and research programs encompass all facets of meat science including muscle growth and biology, food safety, meat processing, shelf-life and packaging, processed and value-added meats, meat sensory, color chemistry, and all aspects of fresh meat quality.
Students at K-State are exposed to and engaged in activities ranging from animal harvest through further processing. This allows students to gain hands-on experience across a variety of undertakings and acquire a wide range of skills and knowledge they otherwise would not have developed. This helps students to identify and pursue research areas of focus that they are passionate about. K-State believes one of the primary missions of a meat science program should be to prepare students to be successful in the ever-changing, fast-paced environment of the meat industry. To help them prepare, students are encouraged to take multiple industry internships to gain valuable workplace experience that cannot be replicated in the university environment and are relied upon to help in various teaching and leadership roles within meat science courses.