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 has a legacy of multi-species (beef, pork, lamb, poultry, exotic), multi-dimensional service to the livestock and meat industries in Kansas, nationally, and internationally. Many successful alumni in a variety of industry, academic and government positions diversified and service oriented faculty. Excellent working relationships with meat and livestock industry personnel and academic personnel at other institutes. Attract quality undergraduate and graduate students from diverse backgrounds. Collaborative efforts with livestock scientists, food chemists, food microbiologists, vet medicine specialists, and social and economic scientists to solve industry-related issues.