College students can learn about their prospective careers in a couple of different ways. One is theoretical — attend your classes, pay attention to the lectures, read your materials. One is practical – get an internship or other means of hands-on work, or talk with someone who is industry to learn the realities of the profession.

MeatsPad hosts Francisco Najar-Villarreal and Dr. Phil Bass talk with Noah Hall of UltraSource LLC.

AAMP is pleased to announce that a University Class competition will once again be held in conjunction with the American Cured Meat Championships (ACMC), July 15-17, 2021, in Oklahoma City. 

Back in 2014, the Animal Sciences Department at the University of Wisconsin-Madison began to ponder the question: How do we teach meat science in the future? What will a classroom look like, and how will students get the best education possible? 

 Michael Dikeman is a Professor Emeritus in Meat Science at Kansas State University, having begun his education there in 1971. He talks with MeatsPad host Francisco Najar-Villarreal about his career in the field of meat science, as well as his current work.

It started off small, as just four students and a coach revived competitive meat judging at Texas A&M University-Commerce.