The combined programs in growth physiology and meat science at the University of Idaho provide both preliminary and advanced training in these integrated sciences.  The programs deal with the major issues that face the industry in Idaho as well as Nationally and Internationally.  Programs in Dr Hill’s laboratory include:  1) the action of Leptin and its relationship with other hormones involved in the control of fat metabolism and deposition and 2) the role of Insulin-like Growth Factors in cattle growth and efficiency.  These programs address fundamental physiology, hormonal interactions, cellular biochemistry through to the effects of these processes on whole animal production and production efficiency.   Dr. Kuber has interests in the area of red meat production and final product quality.  The diversity of his program ranges from pre- and post-harvest treatment of muscle tissue to further processing with an emphasis in consumer ease of preparation, consistent product quality and consumer acceptance.  More specifically, the role of post-mortem degradation of muscle proteins, the catalyst for this degradation, and subsequent changes in tenderness are a main focus of Dr. Kuber’s lab.  Research techniques in both labs range from basic, strategic and/or applied allowing the most concrete scientific information to be used in an effort to elicit positive changes in the livestock industry.  The focus of Growth Physiology and Meat Science will be to strengthen the relationship and understanding between industry and academia so that both benefit.

Dr. John Miller has an extensive teaching responsibility covering many areas in Animal Science, from selection and production to animal products.  Mr. Ron Richard, serves in the capacity of meats laboratory manager and has been instrumental in classes of practical importance to the meats industry, as well as running the meat lab as a small processing business with a retail outlet.  This portion of the growth physiology and meat science program helps to expand the breadth of students from production livestock to the retail case in a very practical and applied manner.   Mr. Richard is responsible for the courses in selection as well as harvest and processing of livestock and meat products.  In addition to their University responsibilities, Dr. Miller and Mr. Richard, serve the North West meats industry through consultation work, seminars on animal products and, short courses in meat processing.  The strong relationship they have developed with North West meat processors continues to bridge the gap between industry and academia.  Many of the studies conducted by the growth physiology and meat science group are integrated across these programs.  Another important aspect of these programs is extensive collaboration with scientists throughout the United States and internationally, including laboratories in Canada , the United Kingdom Australia, and Israel .    

Undergraduate courses have been developed to support the education of students in Growth Physiology and Meat Science, and include: Livestock and Carcass evaluation, Consumer Meat Science, Abattoir Skills, Advanced Animal Evaluation, Introduction to Animal Growth, Introduction to Skeletal Muscle Physiology, Animal Products for Human Consumption, Topics in Meat Science and Muscle Physiology, Advances in Meat Science, and Domestic Animal Growth and Development.

  Both the Growth Physiology and Meat Science Programs are internationally renowned, conducting active research programs offering opportunities for graduate research.  Competitive stipends and assistantships are regularly available.

Faculty

Rod A. Hill, PhD, Growth Biologist

John Miller, PhD, Professor Meat Science

Ron Richard, MS, Instructor and Meat Laboratory Manager