![Andrew Clarke](https://cafnr.missouri.edu/wp-content/uploads/2017/07/AndrewClarke_2022-e1697640719308-300x300.jpg)
Ph.D.
Associate Professor of Food Science
Division of Food, Nutrition & Exercise Sciences (FNES)
Research at a glance
Area(s) of Expertise
Research Summary
Meat processing technology, with emphasis on restructured or low-fat meat products, supercritical fluid extraction and meat extrusion.
Educational background
- Ph.D., Colorado State University
Courses taught
- FS 1030, Food Science and Nutrition
- FS 3190, Study Abroad
- FS 4344/7314, Processing Muscle Foods
- FS 4970, Food Product Development
- FS 8402, Research Methods
- FS 8424, Meat Investigations