Roger Mandigo
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Professor of Meat Scinece
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Mini CV
EDUCATION
- B.S. degree at California State Polytechnic University at Pomona in 1961
- M.S. degree at New Mexico State University in 1963
- Ph.D. degree at Oklahoma State University in 1967.
Roger joined the faculty in the Animal Science Department at the University of Nebraska in 1966. In addition to his Departmental assignments, Mandigo has served as Head Marshal for the University's Honors Convocations, Doctoral Hooding Ceremonies and Commencement since 1981.
INTERESTS
- Meat Science
- Meat Processing
- Manufacturing
AWARDS & HONORS
- AMSA Meat Processing Award (1981)
- Amer. Society of Animal Science Meat Research Award (1984)
- Gamma Sigma Delta Research Award of Merit (1984)
- Distinguished Alumnus of the School of Agriculture, Cal Poly Univ., Pomona, CA (1988)
- AMSA Signal Service Award (1989)
- Distinguished Advanced Degree Alumnus, Animal Science Dept., Oklahoma State University (1992)
- R.C. Pollock Award of the AMSA (2000)
- North American Meat Processors "Harry Rudnick Educator's Award (2001)
- Award of Merit of Gamma Sigma Delta (2002)
- University of Nebraska "Louise Pound-George Howard Distinguished Career Award (2003)
RESEARCH INTERESTS
- Connective tissue removal, modification and re-use in manufactured meat products
- Protein:fat:water interactions in meat systems
- Foodservice meat cookery, palatability, texture and yield improvement
- Restructured meat products
- Non-meat ingredients for low fat/fat free meat products
- Emulsion technology
- History and world wide development of sausage and processed meats
EXTENSION PROGRAMS
Roger provides the meat industry science and technology counsel and solutions for processed meats issues for very small entrepreneurial meat processors up through the largest national and international commercial meat processors. Training short courses for industry product development, technology transfer and science issues are offerred in the U.S. as well as in many international countries.
COURSES
- ASCI 410: Processed Meats
Semester: Spring (on campus and by distance education)
Summary: Modern meat processing industry and its use of science and technology. The fabrication, processing, preservation, sanitation and utilization of manufactured and processed meat. Actual laboratory preparation of processed meats and by-products of the meat packing industry.
Other Info: Evolution of processed meats from earliest historical records, early exploration, colonial America to the westward movement and today's modern meat industry. Laboratory products produced reflect the diverse products of today from ethnic cultures worldwide. - ASCI 817: Meat Technology
Semester: Fall
Summary: Meat processing and fabrication technology. Practical application of tenderization, restructuring, freezing, dehydration, flavor modification, composition control and quality control technology to manufactured and processed meat products.
Other Info: The application of scientific concepts to explain the processing and resulting textural and palatability properties of meat products is stressed. Food safety implications for meat processing, concepts related to the processing steps, and the use of ingredients are a major emphasis. - ASCI 419/819 (FST 419/819): Meat Investigations
Semester: Fall, Spring, Summer
Summary: Conduct independent research and study meat problems in processing, production, storage and preparation of meat and meat products.
Other Info: A critical course providing opportunities for students to develop skills in potential research areas, write interpretive summaries of research findings for lay audiences, and evaluate career opportunities in the meat field for both undergratuates and graduate students contemplating meat science for short and long term career opportunities.
