The Penn State Meats Laboratory has been educating students and serving both the industry and the public on various meat processing topics for more than sixty years at its current location. More than 150 undergraduate students attend a basic meat science course every year as part of their degree in animal science. Novel research in the areas of food safety, meat quality, packaging technologies, and product development are just a few of the topics that participants will learn about on this tour.

Instructor: Jonathan Campbell, is an Extension meat specialist at Penn State, works closely with meat and food processors in the Mid-Atlantic and Northeastern U.S. on safety and creating high-quality processed meat items.

Activity level for the course: Limited walking and accessible areas. Participants must stand for the duration of the course.