Rodrigo Tarté

Dr. Rodrigo Tarté is an Associate Professor in the Department of Animal Science at Iowa State University, specializing in Meat Science and Food Technology. He joined the faculty in 2015 after 19 years in the private sector working with major meat and food processing companies. His research focuses on meat product formulation, non-meat ingredient technology, and food safety.

• Ph.D. in Food Science and Technology (Meat Science), Iowa State University (1996)
• M.S. in Food Technology, Iowa State University (1990)
• B.S. in Food Technology and Science, Iowa State University (1987)

Dr. Tarté's research investigates methods to improve the sensory, nutritional, and microbiological quality of processed meat products. He explores novel approaches to characterize meat raw materials, optimize processing technologies, and enhance food safety while maintaining product quality.

Recent publications highlight his work on clean label ingredients as phosphate alternatives, nitrite-embedded packaging films for color stability, and the use of biphasic gel systems to replace animal fat. His research spans food chemistry, preservation technologies, and formulation optimization.

• American Meat Science Association
• American Society of Animal Science
• Council for Agricultural Science and Technology
• Institute of Food Technologists
• International Association for Food Protection
• Phi Tau Sigma, The Honor Society of Food Science and Technology

As Director of Certificate Studies in Meat Science, Dr. Tarté bridges academic research with industry applications, maintaining a strong focus on translating scientific findings into practical solutions for meat processing challenges.