Two meat science students looks at hanging meat in the meat lab.

Peta-Gaye Clachar

Discover all aspects of the meat and food industry, from the molecular basis of meat and muscle to food safety and inspection.


  • Food Safety
  • Marketing of fresh and processed meats
  • Product Characteristics
  • Product Development
  • Production


  • Food Safety and Quality Assurance Technician
  • Pet Food Manufacturing Technician
  • Meat Product Development Specialist
  • Product Sales and Marketing Representative
picture of Gary Sullivan

Meet Your Meat Science Minor Advisor

Dr. Gary Sullivan is an Associate Professor of Animal Science at the University of Nebraska-Lincoln. Dr. Sullivan teaches two undergraduate courses, which include Animal Products (ASCI 210) and Processed Meats (ASCI 410), along with the graduate Processed Meats (ASCI 810) course.

Contact Dr. Sullivan


With Animal Science, there are plenty of ways to get experience related to your major beyond the traditional classroom setting. Take a look at some of the student clubs and activities related to the Meat Science option.