Category: Program Features
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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 the new Meat Science &…
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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 for the Wisconsin meat industry.…
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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 Plus to distribute surplus pork…
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Should you parboil brats? Nope. And Jeff Sindelar can tell you why.
Should you parboil brats? Nope. And Jeff Sindelar can tell you why.
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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 of Animal Sciences at Purdue…
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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 renovation, which will increase our…
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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 Science and Muscle Biology Laboratory.…
