Bo Garcia
Extension Assistant Professor (4-H Livestock and Meat Education) and Meat Judging Coordinator Animal Science University of Nebraska-Lincoln
Contact
- Address
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ANSC A213b
Lincoln, NE 68583-0908 - Phone
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402-472-3404 On-campus 2-3404
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bgarcia18@unl.edu
- Social Media
Dr. Bo Garcia joined the Department of Animal Science as a Ph.D. student in 2023 and completed his doctoral program in 2026. Following his graduate work, he continued at the University as an Extension Assistant Professor with a teaching and extension appointment. In this role, he contributes to student instruction and outreach efforts while coordinating the collegiate meat judging team.
Dr. Garcia maintains active involvement in professional and academic organizations, including the American Meat Science Association (AMSA), the North American Colleges and Teachers of Agriculture (NACTA), and Gamma Sigma Delta, the Nebraska Honor Society of Agriculture.
Education
Ph.D., Animal Science (Meat Science/Extension Education), University of Nebraska-Lincoln, 2026
M.S., Animal Science (Meat Science/Extension Education), 2021
B.S., Animal Science, Texas A&M University, 2019
Teaching
ASCI 201: Professional Development for Careers in Animal Science
Summary: Identify potential careers related to animals and develop career goals and experiential learning plans.
ASCI 210L: Principles of Animal Products Laboratory
Summary: Learn about edible products sourced from animals with a particular emphasis on red meat. Content covered will include humane harvest, carcass evaluation and fabrication, retail cuts, meat quality research skills, and meat cookery.
ASCI 300A: Principles of Meat Evaluation, Grading, and Judging
Summary: Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications.
ASCI 400A: Advanced Meat Evaluation
Summary: Comparative evaluation of the meat characteristics of beef, pork, and lamb that affect product merit and the scientific basis of the factors that influence the relative value. Federal meat grades and their application, industry grading system and their application, and application of Institutional Meat Purchase Specifications. Application of the above topics, as well as critical decision making and written justification of meat product merit, practiced in-depth.
Extension
As an Extension Assistant Professor, my goal is to strengthen the Youth Meats program for University of Nebraska-Lincoln and the state of Nebraska. I develop and deliver innovative statewide livestock and meat programs for youth that include all stages of production from animal selection, proper management, and conversion to meat products for human consumption. I also assist with statewide 4-H youth livestock and meat educational programs, carcass contests, the Nebraska State Fair livestock competitive and educational events, the Nebraska 4-H Premier Animal Science Event (PASE), FFA Career Development Events, among other livestock and meat events.