Graduate Programs in Meat Science

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North Dakota State University

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.
Focus area: Genetics of meat-animal carcass characteristics.
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

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

Travis D. Maddock, Ph. D.
Focus area: Meat laboratory manager. How pre-harvest management systems impact fresh meat quality and wholesomeness.
Travis.Maddock@ndsu.edu

Martin J. Marchello, Ph. D. – Emeritus
Focus area:  Meat processing/ value-added 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
Kasey.Maddockcarlin@ndsu.edu

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