Meat Science Faculty

Eric P. Berg, Ph. D.

Focus Area: Antemortem factors of environment, nutrition, and production stress influence on the composition & quality of meat-animal species.

Paul T. Berg, Ph. D.

Professor Emeritus

Kasey R. Carlin, Ph. D.

Focus Area: Biochemical and physiological processes that affect muscle growth and impacts on meat quality

David J. Newman, Ph.D.

Focus Area: Improving the quality of pork in the supply chain, adding value to pork carcasses,  and improving consumer acceptance of fresh pork products

Robert J. Maddock, Ph. D.

Focus Area: Adding value to beef carcasses and improving consumer acceptance of fresh and value-added beef products.

Contact Person

Kasey R. Carlin 
Department of Animal and Range Sciences
P.O. Box 5357
168 Hultz Hall
North Dakota State University
Fargo, ND 58105
Office: (701) 231-8797
Fax: (701) 231-7590
Email: Kasey.Maddockcarlin@ndsu.edu

Meat Science Faculty and Staff 

Austen Germolus, Meat Lab Manager 
Theresa Jeske, Assistant Meat Lab Manager

Other Resources

NDSU Graduate College website: http://www.ndsu.edu/graduate/  

Department of Animal & Range Science website: http://www.ag.ndsu.edu/ars/  

Department Graduate Studies website: http://www.ag.ndsu.edu/ars/grad_research/index.html 

ND Beef Systems Center of Excellence: http://www.ag.ndsu.edu/research/BeefSystemsCE.htm 

Great Plains Institute of Food Safety: http://www.ndsu.edu/gradschool/bulletin/d_foodsf.html

Social Media

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