肉类科学课程内容全面，可为学生提供基础和应用研究，产品和工艺开发以及工业，学术，法规和国际职位的技术服务的准备。教师进行以下方面的研究：组织生长和发育，种质鉴定，宰前和宰后因素和过程，影响肉的质量和组成，肌原纤维，胶原蛋白和色素化学，包装，照明，辐照，低脂产品，副产品价值提高，加工肉类，质量保证以及肉类和肉类产品的安全性。设施包括设备齐全的肉类实验室，可以进行实验性和类似行业的鲜肉和加工肉类加工，用于物理和化学分析的研究实验室以及用于肉类产品的仪器和感官评估的热处理，展示和感官设施。研究生在培训中积极参与
The meat science program is comprehensive and prepares students for fundamental and applied research, product and process development, and technical service in industry, academic, regulatory, and international positions. Faculty conduct research in tissue growth and development, ante- and post-mortem factors and processes affecting meat quality and composition, myofibrillar, collagen, and pigment chemistry, packaging, lighting, byproduct value enhancement, processed meats, quality assurance, and safety of meat and meat products. Facilities include a fully equipped meat laboratory that permits experimental and industry-like fresh and processed meat processing, research laboratories for physical and chemical analyses, and thermal processing, display, and sensory facilities for instrumental and sensory panel evaluation of meat products. Graduate students are actively involved in teaching, research, and extension activities as part of their training.