Graduate Program – Meat Safety & Quality

The Meat Safety & Quality Program at Colorado State University conducts and publishes applied industry research addressing significant and timely issues related to the global competitiveness of red meats, including red meat safety and product quality, and efforts to export more red meat products to international markets. Results and conclusions of these projects are beneficial to the red meat industry, consumers and regulatory agencies in the U.S. and around the world. For more information: View Undergraduate and Graduate courses for the Meat Safety & Quality Program.

Contact Information
Address: 350 W. Pitkin St. | Colorado State University | Fort Collins, CO 80523-1171
Email Address: cas_ansci@mail.colostate.edu| Phone Number: (970) 491-1164 | Fax: (970) 491-5326

Additional Resources
CSU Center for Meat Safety & Quality | American Meat Science Association | North American Meat Association | U.S. Meat Export Federation