معرفی
Wes Osburn is an Associate Professor in the Department of Animal Science at Texas A&M University, specializing in meat science. He holds a B.S. in Agricultural Education from Texas A&M (1981), an M.S. in Meat Science from Texas A&M (1992), and a Ph.D. in Animal Science from the University of Nebraska (1996). Before joining Texas A&M in 2004, he served as faculty at Michigan State University with a joint appointment in Animal Science and Food Science & Human Nutrition. His research focuses on processed meats, food safety, meat quality, and value-added products, collaborating with national/international meat processors. He coordinated MSU’s meat judging program and has extensive industry engagement. Osburn’s work addresses innovations in meat processing, packaging, and consumer perception of alternative curing systems. His research integrates food chemistry, microbiology, and sensory science to enhance meat product quality and safety.
