- Conduct surveys to help meet consumer demands for more healthy and palatable meat products.
- Conduct research to discover new food sources and develop new technologies.
- Apply their findings in the research to predict meat tenderness, carcass leanness, and meat quality.
- Provide the results of research to the industry.
- Enforce government regulations by inspecting meat processing areas and ensuring that sanitation, safety, quality, and waste management standards are met.
- Investigate the factors that that affect carcass yield and meat quality.
- Examine the effects of nutrition, genetics and management on carcass yield, muscle colour, and resulting meat toughness and sensory acceptability
- Meat scientists in academia teach university students, supervise lab activities, and conduct and publish their own research findings.
Skills and Qualifications:
- Dedication to the career
- Knowledge of a range of sciences and their applications to meat products
- Strong interpersonal communication
- Can work independently and as a part of team
- Detail-oriented, particularly with regard to health, safety and hygiene
Work in university or private industry. Work in offices, laboratories, and may sometimes work in food production facilities.
Education and Training:
A minimum of a bachelor’s degree in animal, food, or biochemical science from a post-secondary institution is required, although many meat scientist earn a doctoral degree.