Profiles

Jim ClausJim Claus
clausjr@ansci.wisc.edu
Professor
Department of Animal Sciences
270 Meat Sci & Muscle Biology Lab
608.262.0875
website

Interests: Improvement in meat tenderness; Muscle pigment chemistry as related to meat color; Technology for the development of low-fat processed meats; Textural defects in sectioned and formed poultry products
mark eric cookMark Cook
mcook@wisc.edu
Professor
Department of Animal Sciences
1064 Animal Science bld
608.262.7747
website

Interests:

 

Kathleen GlassKathleen Glass
kglass@wisc.edu
Associate Director and Scientist
Food Research Institute
3157 Microbial Sciences Building
608.263.6935
website

Interests: Development of safe, low-acid refrigerated & shelf-stable foods, processed meat products, process cheese

Mark RichardsMark Richards
mprichards@ansci.wisc.edu
Associate Professor, Meat Science Extension
Department of Animal Sciences
278 Meat Sci & Muscle Biology Lab
608.262.0555
website

Interests: Role of lipid oxidation in the quality of muscle foods; understanding the mechanisms of lipid oxidation in food systems; the role of hemoglobins & myoglobins

Dhanansayan (Shanu) ShanmuganayagamDhanansayan (Dhanu) Shanmuganayagam
dshanmug@wisc.edu
Assistant Professor, Animal Science
Department of Animal Sciences
666 Animal Science bld
608.890.1332
website

Interests:
Jeff SindelarJeff Sindelar
jsindelar@wisc.edu
Associate Professor, Meat Science Extension
Department of Animal Sciences
278 Meat Sci & Muscle Biology Lab
608.262.0555
website

Interests: Quality, safety, and sensory characteristics of processed meats; Assisting meat processors in product development, problem solving & regulatory compliance; Serving as a liaison between academia, government & meat industry

Robby WeykerRobby Weyker
weyker@wisc.edu
Research Program Manager, Meat Science Laboratory
Department of Animal Sciences
278 Meat Sci & Muscle Biology Lab
608.262.1793

Interests: Safety and retail of processed meats,