Category: Program Features
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Posted on October 30
New University of Idaho Meat Lab Draws Similarities with MSABD
The University of Idaho (U of I) recently broke ground on their new Meat Science and Innovation Center Honoring Ron Richard. Richard, who passed away […]
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Posted on July 25
Auto-meat-ion: How is the Meat Industry Embracing New Technologies?
Robotics and automation are innovating the meat industry as we know it. These technologies are providing new opportunities to improve the efficiency and safety of […]
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Posted on July 20
What is Lab-Grown Meat? Everything You Need to Know
The USDA recently approved lab-grown, or cultivated, chicken products to be produced and sold by Upside Foods and Good Meat in the United States. With […]
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Posted on June 23
A Mammoth-Sized Meatball, Made of Actual Mammoth DNA?
Did you know that this meatball was made with wooly mammoth DNA? Check out this article from Smithsonian Magazine to learn more about this “mammoth […]
- Posted on April 29
- Posted on December 22
- Posted on June 28
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Posted on July 8
Moving on Up!
The first of a multi-phase move is complete! Meat processing equipment moved from the current Meat Science & Muscle Biology Lab on Linden Street to […]
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Posted on June 30
Farewell, MBL – A Final Harvest
Greetings UW Meat Science & Muscle Biology Lab Alumni and Friends, Monday, June 29, 2020, marked a monumental day at the University of Wisconsin-Madison and […]
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Posted on June 19
UW and Vita Plus team up to distribute 8700 lbs. of surplus pork to pantries
We’re thankful for the collaboration by all to provide quality protein to local communities! Facing supply chain challenges, UW–Madison meat science program partners with Vita […]