Jeff J. Sindelar, Ph.D. is a Professor and Extension Meat Specialist at the University of Wisconsin–Madison. For the past 16 years, he has administered an active Extension program supporting the Wisconsin and national meat industries, offering a variety of meat science, meat processing, and food safety workshops for members of the meat industry. His research focuses on improving the quality, sensory characteristics, and safety of processed meats. He is a member of the International Association for Food Protection (IAFP) and the American Meat Science Association (AMSA).
There are many vehicles to provide food safety learning to industry professionals. While none can provide a one-time or all-encompassing food safety learning experience, all learning opportunities are investments in one of industry’s most essential resources—the people directly supporting safe food production.
