Meat Science & Animal Biologics Discovery

Jim Claus
Professor
Department of Animal & Dairy Sciences
270 Meat Science & Muscle Biology Lab
clausjr@ansci.wisc.edu
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.

Wei Guo
Assistant Professor
Department of Animal & Dairy Sciences
282 Meat Science & Muscle Biology Lab
wguo2@wisc.edu
608.263.3676
Interests: Muscle structure and function; Understanding molecular and cellular mechanisms of muscle growth, development, regeneration and associated diseases; Discovering new value of animal components benefiting animal and human health.

Vanessa Leone
Assistant Professor
Department of Animal & Dairy Sciences
Meat Science & Muscle Biology Lab
valeone@wisc.edu
Interests: Identifying value-added molecules or materials derived from animal co-products, including microbes & microbially-derived metabolites, that can be used both in biomedical and animal agriculture to improve health and wellness.

Mitch Monson
Retail Operations Manager
Department of Animal & Dairy Sciences
225 Meat Science & Muscle Biology Lab
monson5@wisc.edu
608.265.3501
Interests: Customer service and experience; Product quality; Retail development.

Joan Parrish
Lab Manager
Department of Animal & Dairy Sciences
361 Meat Science & Muscle Biology Lab
jparrish@ansci.wisc.edu
608.263.7761

Mark Richards
Associate Professor
Department of Animal & Dairy Sciences
272 Meat Science & Muscle Biology Lab
mprichards@ansci.wisc.edu
608.262.1792
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.

Jeff Sindelar
Associate Professor, Meat Science Extension
Department of Animal & Dairy Sciences
278 Meat Science & Muscle Biology Lab
jsindelar@wisc.edu
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.

Dillon Walker
Meat Plant Operations Manager
Department of Animal & Dairy Sciences
223 Meat Science & Muscle Biology Lab
dlwalker5@wisc.edu
608.262.1793
Interests: The production of safe, wholesome, high-quality meats for consumption.

Affiliate Partners

Chris Choi
Professor, Biological Systems Engineering
220 Agricultural Engineering Building
cchoi22@wisc.edu
(608) 262-0607
website
Interests: Heat and Mass Transfer and Computational Fluid Dynamics (CFD); Controlled Environments – Livestock Housing & Greenhouse; Water Distribution System Modeling and Water Quality; Experimental Methods, Data Acquisition, and Systems Optimization in Biological Systems

Kathleen Glass
Associate Director and Scientist
Food Research Institute
3157 Microbial Sciences Building
kglass@wisc.edu
608.263.6935
website
Interests: Development of safe, low-acid refrigerated & shelf-stable foods, processed meat products, processed cheese.

Dhanansayan (Dhanu) Shanmuganayagam
Assistant Professor, Animal Science
Department of Animal & Dairy Sciences
666 Animal Science Building
dshanmug@wisc.edu
608.890.1332
website

Masatoshi Suzuki
Associate Professor, Engineering
Department of Comparative Biosciences
4124 Veterinary Medicine Building
masatoshi.suzuki@wisc.edu
(608) 262-4264
website
Interests: To apply stem cell technology to expand integrative sciences in both basic and translational research. The current research focuses on elucidating mechanisms of brain development in mammals using stem cells and finding possible applications of these cells for neuromuscular disorders such as amyotrophic lateral sclerosis (ALS) and muscular dystrophy.

Adjunct Professors

Andrew Milkowski

Dennis Seman

Retirees & Emeriti

Lou Arrington

Robert Cassens

Marion Greaser

Robert Kauffman

Ron Russell