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.
Eric.P.Berg@ndsu.edu
Paul T. Berg, Ph. D.
Professor Emeritus
Paul.Berg@ndsu.edu
Kasey R. Carlin, Ph. D.
Focus Area: Biochemical and physiological processes that affect muscle growth and impacts on meat quality
Kasey.Maddockcarlin@ndsu.edu
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
David.newman@ndsu.edu
Robert J. Maddock, Ph. D.
Focus Area: Adding value to beef carcasses and improving consumer acceptance of fresh and value-added beef products.
Robert.Maddock@ndsu.edu
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