NDSU Meat Scientist Biographies

Dr. Eric P. Berg

Dr. Eric Berg obtained his Bachelor of Science Degrees in Animal & Range Science and Agricultural Education from NDSU in 1988 and a Master of Science Degree from NDSU in 1991. He then obtained a Ph.D. in Meat Science from Purdue University. In 1996, Dr. Berg served as meat science consultant for the National Pork Board, responsible for collection and analysis of pork carcass composition and quality data for the national Quality Lean Growth Modeling Project. In 1997, he took a position as a post-doctoral research fellow at Texas A&M University continuing his involvement with the Lean Growth Project and began researching novel ultrasonic means of determining marbling content of beef and pork. Dr. Berg joined the Animal Science faculty at the University of Missouri in August of 1998 where he held a research/teaching appointment. He was also the faculty supervisor for the Mizzou Livestock and Meats Judging Teams and served as chairman of the Commercial Agriculture Meat Industry Focus Team. He was honored in 2003 by the American Meat Science Association as a recipient of the Achievement Award in recognition of contributions by a young scientist to the field of muscle food research. Dr. Berg joined the faculty of Animal Science at NDSU November of 2006 where he will continue research efforts focused on evaluation of genetic, nutrition, and environmental factors as they impact meat-animal production efficiency, health, carcass composition, and meat quality.

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