Graduate Research Programs:
Meat Science
The Department of Animal Sciences offers a graduate program in Meat Science. Graduate Students have the opportunity to conduct research in meat quality, meat composition, meat processing, product development, meat microbiology or interdisciplinary projects in conjunction with other research disciplines, particularly in the breeding, genetics, or food science areas.
The meats research effort also addresses the needs of the Florida producer and meat industry through projects dealing with cow beef, quality of crossbred carcasses, meat processing, and food safety. The meats research program is consistently supported by grants from the Florida Beef Council, indicating the relevance of the research program to the state situation. In addition, research with national application is being addressed in the area of muscle characterization and potential utilization, and supported by the National Cattleman’s Beef Association and other industry groups.
The meats faculty also participates in cooperative research with faculty at Florida A&M University and faculty in other departments and research and education centers.
Meat Science Faculty:
Dwain D. Johnson, Ph.D. - beef
Sally K. Williams, Ph.D. - beef/poultry
- Back to Graduate Research Programs
Dr. Dwain Johnson (left) and graduate student Gabriel Cosenza examine a beef carcass at the Meats Lab.
Dr. Sally Williams (right) and her graduate student, Nadege Charles, inspect smoked meat cuts for retail sales.