Author: rschnadt
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Posted on July 20
A Final MBL Course
A moment in time was captured as the last course, Animal Science 305 (Introduction to Meat Science and Technology), was taught in the Meat Science […]
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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 July 7
2020 WI Meat Industry Hall of Fame Event Postponed
The 2020 Wisconsin Meat Industry Hall of Fame event, originally being planned for this fall, has been postponed due to a campus-wide decision to protect […]
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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 […]
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Posted on June 15
Should you parboil brats? Nope. And Jeff Sindelar can tell you why.
Should you parboil brats? Nope. And Jeff Sindelar can tell you why.
- Posted on May 20
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Posted on March 5
Thank You to Outgoing Director, Dan Schaefer
Dan Schaefer retired from the Department of Animal Sciences on December 30, 2019. He started his career on June 20, 1979, as an Assistant Professor […]
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Posted on March 2
State Building Commission approves funding plans for Babcock Hall and Meat Science capital projects
On Thursday, February 27, the State Building Commission approved the final funding plans for two important building projects: Babcock Hall’s Center for Dairy Research addition and dairy plant […]
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Posted on February 20
2020 Wisconsin Meat Processing School, March 25-26
After a couple year hiatus, the Wisconsin Meat Processing School is returning and will be held on March 25-26 at the University of Wisconsin-Madison Meat […]