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ASU Meat and Food Science Program Produces Experienced Industry Pros
asu meat and food science program, culinary, food, top-quality food products,
The goal of the Meat and Food Science Program at Angelo State University is to produce students who can recognize and produce top-quality food products.
“We provide research and outreach initiatives, and teach things ranging from where meat comes from to what steak is more tender,” says Kirk Braden, who oversees the program with fellow faculty member Loree Brenham. “The students learn the whole continuum from farm to fork.”
In addition to being primed for careers in the meat science and food safety field, some of the students are learning first-hand the business end of the industry. They process meat products and sell them at the campus Meat Market, which is open on Fridays. Others offer a catering business through the student-run Meat and Food Science Association, and proceeds fund scholarships and competition fees.
Undergraduate students also get to show off what they know in the recently formed Meat & Food Science Quiz Bowl team. When the team debuted at the national Reciprocal Meats Conference in 2006, it won the national championship. In 2007, the team finished second. ASU is the smallest school to ever claim the national title in the competition, which draws about 20 teams.
“That competition is academic, so it is rewarding to see them doing so well because that shows they know the information,” Braden says.
Story by Kelli Levey
