Andrew Clarke

Andrew Clarke


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