THURSDAY, MAY 27, 2010, 1:00PM CST
Robert Maddock
Dr. Robert Maddock obtained a Bachelor of Science Degree in Animal Science from North Dakota State University in May 1995. He continued his education at NDSU and earned a Master of Science degree in Nutritional Physiology in December 1997 while working as a graduate research assistant in NDSU’s Animal and Range Science Department. Dr. Maddock then attended Texas A&M University and finished a Ph.D. in Meat Science in May 2000 while serving as a graduate research/teaching assistant in the Department of Animal Science. He then went on to be the extension associate for meat quality with the Texas Agricultural Extension Service at Texas A&M for the following year. In 2000, Dr. Maddock joined the faculty at SDSU as an associate professor in the Animal Science Department. He also served as the extension meat specialist beginning in 2005 for South Dakota State University’s Animal Science Department. Beginning in 2006, Dr. Maddock joined the Animal Science Department at NDSU as an associate professor. He is a member of the American Society of Animal Science and American Meat Association. Throughout Dr. Maddock’s career, his research interests have been adding value to beef through innovative fabrication and marketing; improving the safety of meat products; and production systems and beef quality and value.
Jeff Sindelar
Jeff Sindelar is Assistant Professor/Extension Meat Specialist at the University of Wisconsin-Madison. He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2001, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences. In this capacity, he provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance, coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities. Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products.
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