Phil Bass

Phil Bass is an Associate Professor in the Department of Animal, Veterinary and Food Sciences at the University of Idaho, within the College of Agricultural and Life Sciences. He teaches courses such as The Science of Animals that Serve Humanity, Animal Products for Human Consumption, and Advanced Butchery, and conducts applied research focused on beef meat quality. His work bridges academic training and industry application, serving the Pacific Northwest meat production and processing community.

Education:

• Ph.D., Colorado State University, 2009
• M.S., California Polytechnic State University — San Luis Obispo, 2006
• B.S., California Polytechnic State University — San Luis Obispo, 2004

His research interests include meat science, beef quality, animal product utilization, and meat processing technologies. He emphasizes practical applications in meat science, particularly in marbling and beef cut optimization, supported by outreach videos in collaboration with the Idaho Beef Council. While no recent publications are listed in the provided text, his expertise is demonstrated through industry engagement and teaching excellence.

Scientific Awards:

• Top 25 Future Icon in the Meat Industry, The National Provisioner Magazine, 2016
• Top 10 Industry Leader Award, The Cattle Business Weekly Magazine, 2015
• 40 Under 40 in Agriculture Award, Vance Publishing Corporation, 2014
• Graduate Teaching Award of Excellence, California Polytechnic State University – San Luis Obispo, 2006

Phil Bass advises students and contributes to academic and industry training, integrating real-world experience into his teaching and mentorship. He has been recognized for both teaching and leadership in agriculture. He is actively involved in extension efforts, including educational materials on beef cuts and cooking techniques. He is affiliated with research and outreach initiatives within the Department of Animal, Veterinary and Food Sciences, particularly those related to meat science and livestock product quality.

He is part of the university's broader research and extension mission in agricultural sciences, contributing to programs that support sustainable and high-quality meat production. His work aligns with the department’s focus on livestock genetics and phenotypic traits, particularly as they relate to meat quality outcomes.