The University of Wisconsin-Madison College of Agricultural and Life Sciences has hired a new Extension meat science specialist. Jeff Sindelar will officially join the Department of Animal Sciences faculty on February 1.

Sindelar was chosen from a very competitive, nationwide field of applicants. Key factors in his selection were his strong Extension background and the good impression he made on representatives of the state”s meat industry, as well as his expertise in meat science, his practical approach to problem-solving, and his strong communication skills, says Dan Schaefer, chair of the Department of Animal Sciences.

“His background and academic training made him an excellent fit for this position and we are glad that he has chosen to join our ranks,” Schaefer says.

That sentiment is echoed by Jim Claus, associate professor in animal sciences and head of the selection committee.

“He selected excellent meat science programs and went far beyond other students in terms of his involvement in industry short courses. He also has a very receptive personality and will be able to work with everyone from youth to seasoned professionals,” Claus says.

As Wisconsin”s Meat Science Extension Specialist, Sindelar will develop statewide educational programs related to meat science, meat processing, and food safety for industry professionals, dieticians, consumers, and youth. As a member of the faculty in the Department of Animal Sciences, he will also develop a meat science research program.

Sindelar says it was this opportunity to provide significant contributions to the Wisconsin meat industry and Extension that led him to apply for the position.

“The UW-Madison Meat Science program has long been considered rich with tradition and excellence in meat science. I am excited to grow with the meat industry in the state of Wisconsin,” says Sindelar.

Sindelar holds a Ph.D. in Meat Science from Iowa State University, as well as an M.S. in Animal Science, with an emphasis on meat science, from Michigan State University. For both degrees, Sindelar”s research focused on quality and sensory characteristics of processed meat.

During his time at Michigan State and Iowa State, Sindelar was very active in both universities” Extension programs. He assisted in planning and presenting numerous workshops and short courses and also served as a technical liaison for small and very small meat processors.