Meat science and food science have been established programs at the University of Wyoming for several decades. 

When consumers and students ask questions about the realities of chicken farming, Perdue Farms invites them to educate themselves on group tours at their new Poultry Learning Center facilities on active family farms in its network.

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.