Jonathan Campbell, Ph.D., Fills Extension Meat Science Position
Posted: September 9, 2013
Dr. Jonathan Campbell joined Penn State's Department of Animal Science as Extension Meat Specialist and Assistant Professor in July. A native of South Carolina, Campbell had been a Meat Science Extension Associate at Iowa State University since 2006.
He earned his B.S. in Animal Science and his M.S. in Animal Physiology from Clemson University, cultivating his interest in meat science under the direction of Drs. George Skelley, Jim Acton, Mickey Hall and Peter Skewes. Upon graduation in 2000 he served as meat laboratory manager at Clemson until moving to Iowa State.
Dr. Terry Etherton, Head of the Department of Animal Science, said, "We are delighted to have Dr. Campbell join our faculty. His expertise and experience will be very valuable as we work closely with our important meat processing industry in the Commonwealth and region."
Campbell said he is looking forward to making a difference in the meat industry in Pennsylvania, nationally and beyond, by having Penn State serve as a center for knowledge. He will work closely with stakeholder groups in the meat industry, including the Pennsylvania Association of Meat Processors, the Eastern Meat Packers Association and the American Association of Meat Processors.
He moved to Iowa State University in 2006 where he was associated with the University's outreach program in basic sausage production, cured meat processing, dry and semi-dry sausage manufacturing and technologies association with sausage and processed meats. He worked with Smithfield Foods creating training programs specific to Smithfield and its other Independent Operation Companies.
As he pursued his Ph.D. in meat science on a part-time basis, Campbell focused on food and meat safety, specifically on compliance with government regulations.
Campbell and his wife Andrea look forward to being part of the Penn State community.