Jason Sawyer

Associate Professor

Animal Sciences Department

EDUCATION

Ph.D. University of Arkansas, Fayetteville
M.S. Oklahoma State University
B.S. Kansas State University

PROFESSIONAL AFFILIATIONS

American Society of Animal Science
American Meat Science Association
American Association of Meat Processors
Alabama Cattlemen’s Association

Capturing the qualities and characteristics of postmortem changes that occur in fresh and cooked meat products. Specific emphasis placed on shelf-life stability as it pertains to surface color, packaging methodology, and sensory taste.

RECENT COURSES TAUGHT

ANSC 2720
The Meat We Eat
ANSC 3700
Muscle Foods