Alexander Stelzleni

Alexander Stelzleni is a Professor and Graduate Coordinator in the Department of Animal and Dairy Science at the University of Georgia's College of Agricultural & Environmental Sciences. He has been with the University of Georgia since July 2007, progressing from Assistant Professor to Associate Professor in 2013, and ultimately to Professor in 2020. As Graduate Program Coordinator since January 2021, he oversees both the Animal and Dairy Science (ADSC) and Regenerative Bioscience (REBI) graduate programs.

Dr. Stelzleni's research program maintains two central foci: (1) the influence of production and management on meat quality and yield with emphasis on southeastern and subtropical beef finishing systems, and (2) further processing to improve quality and safety of red meat and poultry. His lab has been particularly active in studying heat stress mitigation in Southeastern US beef finishing systems, sous vide as a consistent cookery method, further processing of poultry myopathies, and safety of low-thermal meat products.

His scholarly work reflects strong expertise in meat science, with recent publications focusing on nicotinamide riboside effects, National Beef Quality Audits, dairy-beef crossbreeding, poultry myopathies, sous vide techniques, and high-pressure processing for pathogen control. The Stelzleni Lab has presented numerous studies at the Reciprocal Meat Conference in recent years, demonstrating consistent productivity and relevance to industry challenges.

• Student Career Success Influencer Award (2024)
• Multiple UGA Career Center Awards (2019, 2016, 2015, 2014, 2012)
• Larry Benyshek Excellence in Teaching Award (2016)
• ADSC 3650 recognized as top 5 college courses at UGA

As an advisor, Dr. Stelzleni has mentored numerous graduate students including Clint Lee (MS thesis on heat stress mitigation), Cameron Catrett (MS 2024), and M. Junaid Nawaz (PhD student). His lab actively involves undergraduates in research and meat judging competitions, with students regularly presenting at professional conferences and winning awards in Iron Chef contests and meat judging events.

Dr. Stelzleni directs the Meat Science Technology Center where his team investigates methods to improve meat quality, yield, shelf-life, and safety. The lab maintains strong industry connections with commodity groups, meat processors, and stakeholders to address current challenges in meat production and processing.