UW-Madison has a history of producing industry leaders.
The Meat Science and Muscle Biology program at the University of Wisconsin – Madison has a long and rich history in conducting important basic and applied research, providing training for meat scientists at the undergraduate, post-baccalaureate and post-graduate levels, and disseminating information to various audiences including Wisconsin stakeholders.
As part of that unique past, UW-Madison served as the first meeting place for the newly formed American Meat Science Association in 1964. UW-Madison was the professional home to Dr. Robert W. Bray, professor of Meat Science and Muscle Biology, who served as the first elected president of AMSA, and whose academic “offspring” have gone on to become leaders and mentors in meat science throughout the U.S. and the world.