Education

Ph.D., Animal Science, North Dakota State University, 2022
M.S., Animal Science, North Dakota State University, 2019
B.S., Animal Science, Iowa State University, 2017

Teaching

SCIL 101: Science and Decision Making for a Complex World
Summary: Introduction to the scientific, social, economic, political and cultural dimensions of current issues related to food, energy, water, health and landscape systems. Accessing and evaluating popular and scientific media, and engaging in science-informed decision-making.

ASCI 210: Animal Products for Today's Society
Summary: Learn about edible and inedible products sourced from animals with a particular emphasis on the production of red meat and how animal-sourced products are utilized in today's society. Content will include humane harvest methods, fresh meat quality, further processing, preservation, consumer relations, poultry and egg production, dairy products, use of animal byproducts across industries, and important current topics.

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 395A: Experiential Learning for Career Development in Animal Sciences - Industry Experiences
Summary: Extension and application of the animal science curriculum within the context of industry (e.g., internship), extension and service, research, or teaching experience.

ASCI 395B: Experiential Learning for Career Development in Animal Sciences - Extension and Service Experiences
Summary: Extension and application of the animal science curriculum within the context of industry (e.g., internship), extension and service, research, or teaching experience. A faculty adviser for the area of interest must be identified prior to registering for the course.

ASCI 395D: Experiential Learning for Career Development in Animal Sciences - Research Experiences
Summary: Extension and application of the animal science curriculum within the context of industry (e.g., internship), extension and service, research, or teaching experience. A faculty adviser for the area of interest must be identified prior to registering for the course.

ASCI 395E: Experiential Learning for Career Development in Animal Sciences - Undergraduate Teaching Experience
Summary: Extension and application of the animal science curriculum within the context of industry (e.g., internship), extension and service, research, or teaching experience.

Research

My research focus is in fresh meat quality with a current interest in exploring how storage conditions affect meat tenderness, water holding capacity, flavor, and overall consumer satisfaction. In addition to my research on meat quality, I implement and evaluate innovative teaching strategies that enhance student learning in the undergraduate meat science classroom.

Selected Publications

• Fevold, M.A., K.R. Maddock-Carlin, W.L. Keller, T.W. Hoffman. 2023. Fresh and frozen storage on meat quality and sensory attributes of lamb loins and legs. Meat and Muscle Biology. 8(1) 1-9. 
• Fevold, M.A. and R.J. Maddock. 2021. Observed and derived measurements of beef carcass chilling rate: Their relation to each other and carcass traits. Proc 2021 Recip. Meats Conf.
• Fevold, M.A., L.K. Grube, W.L. Keller, K.R. Maddock-Carlin, R.J. Maddock. 2021. Tenderness and color stability of beef longissimus thoracis and semimembranosus steaks from carcasses with varying hot carcass weights. Meat and Muscle Biology 5(1) 1-7.   
• Nath, S.D., R.J. Maddock, M.A. Fevold, W.L. Keller, K.R. Maddock-Carlin. 2020. The influence of beef carcass weight on troponin-T degradation and heat shock protein 70 in two different muscles. Proc 2020 International Congress of Meat Science and Technology.