Career Center

• Teach 27-30 credit hours (Fall and Spring) for the Meat Science program.• Establish and manage a high-impact meats program that is focused on value-added muscle food innovation and value added product development.• Coordinate a combination of teaching and workforce training that may include courses in live animal and meat evaluation and muscle-food product development as well as develop outreach activities in consumer/community education• Advise students in the major.• Serve on university and other committees as assigned.• Supervise academic progress of all Meats Judging members.• Recruit students to the College of Agriculture, Science, and Nursing programs and Meat Judging Team by visiting schools/campuses, attending camps and national livestock sh