Dr. Terry Houser has recently acquired the role of Extension Meat Specialist in the Department of Animal Sciences and Industry at Kansas State University. Terry joined Kansas State in 2007 and is currently an Associate Professor.
Terry was born and raised on an irrigated farming/ranching/feedlot operation near Cambridge, Nebraska. He received his B.S. in Animal Science from the University of Nebraska-Lincoln and his M.S. and Ph.D. in Meat Science from Iowa State University.
Following graduation from Iowa State, Terry accepted the role of Extension Meat Specialist at the University of Florida in Gainesville from 2004-2007. In that role, Terry worked closely with Food Service Distributors, Meat Processing operations, and Beef Producers throughout the State of Florida and the Southeastern U.S.
Since arriving at K-State, Terry has taught numerous classes including Principles of Meat Evaluation, Advanced Meat Evaluation, Meat Technology, Processed Meat Operations, Advanced Meat Science, Meat Animal Processing, and Livestock and Meat Evaluation. He has also coached and advised the KSU Meats Judging Team for the last eleven years. Additionally, he has conducted research in the areas of beef quality and bacon processing.
Terry’s new role at K-State is a 50% Extension, 40% Research, and 10% Teaching appointment. In this new role, he will work closely with the statewide extension team on behalf of meat processors and beef producers in Kansas and surrounding states. Terry’s main interests are to improve beef and bacon quality/consistency through his extension and research efforts.
Terry can be reached at the KSU Department of Animal Sciences and Industry, 224 Weber Hall in Manhattan, by phone at 785-532-1253, or by e-mail at houser@ksu.edu.
