Meat Science
The Meat Science program within the Department of Animal Science in the College of Agriculture & Life Sciences at Texas A&M University offers a wide variety of undergraduate and graduate courses in meat science and related areas, conducts cutting-edge research through the Texas A&M AgriLife Research, and provides award-winning education and outreach programs through the Texas A&M AgriLife Extension Service.
Meet our Team
As the largest Meat Science program in the nation, we are proud to have faculty and staff who honor the land-grant approach to research, teaching and extension.
Teaching
Teaching in the Meat Sciences Program is dedicated to providing comprehensive and up-to-date education to students pursuing careers in the meat industry. Through a combination of theoretical instruction and hands-on training, students gain a strong foundation in areas such as animal science, meat processing, food safety, and quality assurance. The program emphasizes practical skills development, ensuring students are equipped with the necessary expertise to excel in diverse roles within the meat science field, including production management, research, quality control, and product development.
Research
Research in the Meat Sciences Program is at the forefront of advancing knowledge and innovation in the field. Through cutting-edge studies, researchers explore various aspects of meat production, processing, and quality to optimize efficiency and enhance product attributes. Their investigations delve into areas such as animal genetics, nutrition, meat preservation techniques, and sensory evaluation, aiming to improve the overall sustainability, safety, and consumer satisfaction in the meat industry.
Extension
Extension in the Meat Sciences Program plays a vital role in bridging the gap between research findings and practical application. It focuses on sharing knowledge, best practices, and technical expertise with industry stakeholders, including farmers, processors, and consumers. Extension activities involve workshops, seminars, demonstrations, and consultations, helping to disseminate the latest advancements in meat science and promote the adoption of innovative techniques and strategies throughout the meat production and processing chain.
Meat Science Areas of Dedication
The Areas of Dedication in the meat science program serve as pillars that not only enhance the knowledge and skills of our youth but also have far-reaching impacts on various aspects of society.
By focusing on Enriching Our Youth, the program provides valuable education and training opportunities that equip young individuals with the expertise needed to excel in the meat science industry.
Through rigorous research and innovative practices, the program aims to Feed Our World by ensuring a sustainable and efficient production of high-quality meat products to meet the growing global demand.
The program contributes to Growing Our Economy by supporting the development of a robust and thriving livestock sector, creating job opportunities and fostering economic growth in rural communities.
By emphasizing the importance of nutrition and safety, the program actively works to Improve Our Health by promoting the consumption of safe and nutritious meat products and ensuring proper food handling practices.
The program recognizes the significance of environmental sustainability and endeavors to Protect Our Environment by advocating for responsible production practices, resource conservation, and minimizing the ecological footprint of the meat industry.
The Rosenthal Meat Center
RMSTC’s full-service meat retail area offers the public a variety of meat and dairy products. All our retail products are processed at RMSTC and can be shipped nationwide.
