Meat Science Teaching
About meat science teaching
The Texas A&M University Department of Animal Science’s Meat Science Program advances knowledge in the field through comprehensive teaching efforts. Faculty members employ a blend of theoretical instruction and hands-on learning to ensure students gain a robust understanding of meat science principles.
Courses cover a wide range of topics, including animal physiology, meat processing, food safety and quality control. The department also emphasizes the importance of research, encouraging students to engage in innovative projects that address current industry challenges.
Through partnerships with local farms, meat processors, and industry professionals, students have opportunities to apply their classroom knowledge in real-world settings, preparing them for successful careers in the meat industry.
Academic opportunities in meat science
Undergraduate and graduate courses
Our undergraduate courses introduce the principles of meat processing, safety, and quality through classroom instruction and hands-on laboratory experiences.
Our graduate courses explore advanced topics like meat biochemistry, product development, and innovative processing technologies.
Certificate programs
Our specialized certificate programs provide targeted expertise to current students and industry professionals.
Certificates cover a range of topics, including meat quality assurance, food safety, meat processing, and advanced meat technology.
Meat Science Quiz Bowl Team
The Meat Science Quiz Bowl Team showcases the university’s commitment to academic excellence and leadership in the field of meat science.
Comprised of dedicated undergraduate and graduate students, the team competes in national and international competitions, testing their knowledge on a wide array of topics including meat processing, quality control, food safety and industry regulations.
Leadership and student development
The Meat Science Program at Texas A&M places a strong emphasis on leadership and student development.
The program’s academic rigor, practical experience, and extracurricular involvement prepares students to become future leaders in the industry.
Meat science updates
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Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University
If you need to be HACCP trained, this workshop fulfills all the requirements. This course is accredited by the…
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Dark cutting beef
To understand “dark cutting beef,” it is necessary to understand how the bright red color of beef occurs. At death,…
