How to Maximize Quality in Meat Processing - Dr. Brandon Goehring
In episode #5, we feature Dr. Brandon Goehring, a Technical Services Manager at Visko Teepak. He finished his BS in Animal Science at Iowa State University. He completed his MS and PhD at Kansas State university researching bacon quality. While at K-state, he managed in the K-State Meat Lab and coached the Meats Judging team. Upon graduating, he went to work for the CampoFrio Food group in an R&D role working with Italian style Salami, Prosciutto and other dry-cured food items. He then moved on to a Food Scientist teaching/troubleshooting role at Ultrasource where he managed the Test kitchen…
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