Course Overview

The Meat Science program at The Ohio State University is designed to provide students with a comprehensive understanding of meat production, processing, safety, and quality. Housed within the Department of Animal Sciences, the program focuses on the science behind meat products, including muscle biology, food safety protocols, and innovative processing techniques. Unique features include hands-on learning opportunities and a strong emphasis on addressing industry challenges such as sustainability and consumer demands.

Career Prospects

Graduates of this program are well-prepared for roles in the meat and food industry, with opportunities in quality assurance, product development, and regulatory compliance. The curriculum equips students with skills to meet the growing demand for safe and sustainable meat products.

Key Faculty and Staff

Key faculty members include experts in meat chemistry and food safety, such as Dr. Lynn Knipe, who specializes in processed meats and extension services for the industry. Faculty are actively involved in research and industry collaboration, ensuring students receive up-to-date knowledge.

Unique Facilities and Partnerships

The program benefits from access to state-of-the-art facilities, including the Meat Science Laboratory at The Ohio State University, which supports research and teaching in meat processing and safety. Strong partnerships with industry stakeholders provide students with internship opportunities and real-world problem-solving experiences.