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Animal Sciences

Animal Sciences

Dr. Jason M. Scheffler

Research Assistant Professor — Meat Science and Muscle Biology

Dr. Jason M. Scheffler conducts both applied and basic research with impact on animal growth efficiency and meat quality.  Recent efforts have been directed at identifying the contribution of connective tissue to beef tenderness.  In addition to his research responsibilities.  Dr. Scheffler serves as an instructor for Introduction to Animal Science as well as contributing to the extension mission through HACCP training courses and contributing to short courses pertaining to meat quality and safety.

Programs

  • Research

    Research Summary

    Dr Scheffler currently conducts both applied and basic research impacting animal growth efficiency and meat quality.  In particular, he has specific interests in cell signaling pathways regulating muscle atrophy and hypertrophy and nutritional effects on muscle growth and body composition. He uses a multi-faceted approach with cattle, pig, rodent, and cell culture models.  Recent efforts have focused on connective tissue contributions to beef tenderness. The long-term goal is to identify management practices or intervention strategies that reduce the cost of meat production while maintaining or improving the quality of the end product.

  • Teaching

    Muscle Physiology and Food Safety

    Dr Scheffler is the lead instructor for Spring semester ANS 3006C Introduction to Animal Science and ANS 3006, the online version of Intro for off campus students. In addition, he is a co-instructor for ANS 6636 Meat Technology and ALS 4932 HACCP systems.

    Courses Taught

    • ALS 4932 – HACCP Systems, Spring 2cr
    • ANS 3006C – Introduction to Animal Science, Spring 4cr
    • ANS 6705 – Muscle Physiology, Spring 1cr
    • ANS 6636 – Meat Technology, Fall 3cr
  • Extension

    Muscle Biology and Food Safety

    Dr Scheffler’s extension program has a primary focus of improving the production, utilization, value, and sustainability of muscle foods. He serves as an instructor at various meat short courses and for the HACCP training program.

Scheffler

Contact

PO Box 110910
Gainesville, FL 32611
352-392-9155

2250 Shealy Dr.
Gainesville, FL 32611
jmscheff@ufl.edu

  • Education

    Education

    • May 2007; Ph.D., Animal Science, University of Nebraska-Lincoln, Lincoln, NE
    • August 2002; M.S. Animal Science (Meat Science and Muscle Biology), Michigan State University, East Lansing, MI
    • May 2000; B.S. Agriculture, Food and Environmental Science, (Major-Biotechnology, Minors- Biology, Chemistry, Food Science), University of Wisconsin-River Falls, River Falls, WI

    Academic Positions Since Final Degree

    • 2014-Present; Assistant Professor, Department of Animal Sciences, University of Florida, Gainesville.
    • 2008 - 2014; Assistant Professor, Animal and Poultry Sciences, Virginia Tech University, Blacksburg, VA
  • Publications
  • Professional Service and Awards

    Awards, Honors, and Recognitions

    • Maude Hammond Fling Fellowship, University of  Nebraska-Lincoln, 2005, Awarded to 10 graduate students in the top 3% University-wide
    • John Hallman Memorial Teaching Award, University of Nebraska-Lincoln, 2005
    • Bukey Memorial Fellowship, University of Nebraska-Lincoln, 2004
    • Milton E. Mohr Fellowship, University of Nebraska-Lincoln, 2004
    • Milton E. Mohr Biotechnology Fellowship, University of Nebraska-Lincoln, 2003

    Professional Memberships

    • American Society of Animal Science
    • American Meat Science Association
    • International Congress of Meat Science and Technology
    • American Physiology Society