J. Brad Morgan earned a B.S. degree in Animal Science at Oklahoma State University in 1985, a M.S. degree in Meat Science at the University of Nebraska - Lincoln (1988) and completed a Ph.D. (1991) in Animal Science (Meats & Muscle Biology) from Texas A&M University. After obtaining his Ph.D., Brad joined the Colorado State University Animal Sciences Department as an Assistant Professor and Extension Meats Specialist from 1991 to 1995.

After his appointment in Colorado, Dr. Morgan returned home where he joined the Department of Animal Science at Oklahoma State University. His duties in the present position include teaching undergraduate and graduate courses in meat science and technology as well as conducting research on the quality, quantity, safety and usefulness of meat and meat products. His research program is directed toward development of a rapid, accurate, objective method to predict the tenderness of youthful, grain-fed beef carcasses.

During his brief professional career, Dr. Morgan's research program has attracted an excess of $3.4 million in grants. Dr. Morgan has been involved in such internationally recognized research projects as the National Beef Quality Audit, the Strategic Alliance Field Study, and the International Beef Quality Audit. Moreover, Dr. Morgan has conducted research projects in 27 different countries. In the area of food safety, Dr. Morgan has been involved teaching a series of workshops to every raw beef supplier for the McDonald's Restaurant Corporation in the United States. Most recently, the American Meat Science Association chose Dr. Morgan as the Outstanding Young Scientist.

Dr. Morgan is lead instructor for: ANSI 3333 - Meat Science - Fall - 2 hr. Lecture, 3 hr. Lab - Prerequisites ANSI 2253, CHEM 1215 or equivalent. Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products, emphasized in the laboratory.

ANSI 4333 - Processed Meat - Spring - 1 hr. Lecture, 4 hr. Lab - Prerequisite: ANSI 3333 or 3033. Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis.
Dr. Brad Morgan at:bmorgan@okstate.edu