Matthew began processing meat in 1998 while attending the University of Illinois Animal Science Program. He finished his M.S. in Meat Science in 2003 with an emphasis on glycolysis and shelf life of modified atmosphere packaged enhanced fresh pork and the use of organic acid salts. Matthew has worked for over 15 years in the red meat industry as well as in academia. He has worked formerly as the facility manager at U.C. – Davis, quality control and eventually interim general manager at Superior Farms Lamb and Veil, and facility manager of the Meat Processing Center at Cal Poly – San Luis Obispo. He has assisted with corporate functions including HACCP implementation, BRC/SQF and USDA audits, process improvements, product development, business plan development, facility design, and general management. In 2017, he completed his Ph.D. in poultry meat production and physiology at North Carolina State University where he eventually accepted a position as assistant professor at NCSU teaching poultry processing. in 2018 Matthew joined DSM nutrition as a Sr. Technical Solutions Manager overseeing Applications and Innovation for Poultry in North America. Matthew’s long-term goals include Sr. management with a diverse company in the meat or allied industries brining new ideas and outside the box thinking to animal and poultry science.