Meet the Instructors
Dr. Chad Carr, Ph.D.
Carr is an Assistant Professor - Extension Meat Specialist
(70% Extension). His duties include serving as coordinator
for Hazard Analysis and Critical Control Point Systems (HACCP)
training to meat and poultry processors within the in the
state. Additionally, he works to provide educational
programs in meat and livestock evaluation to youth, niche
marketing strategies to livestock producers and meat
processors, and meat safety and quality training to
Florida’s extensive food service industry. Specialties
include: USDA Food Regulations, Hazard Analysis and Critical
Control Point Systems, Niche Marketing Programs, Fresh Meat
Quality, and Youth Programs in Meats and Livestock
Dr. Jason Scheffler
Dr. Scheffler is an Assistant Professor in the Department of Animal Sciences. He is an instructor for Introduction to Animal Science and a co-instructor for the Meat technology and HACCP Systems courses. He recently arrived from Virginia Tech where part of his duties included managing the Virginia Tech Meats Center. Currently, he conducts both applied and basic research impacting animal growth efficiency and meat quality with the long-term goal to identify management practices or intervention strategies that reduce the cost of meat production while maintaining or improving the quality of the end product. Dr Scheffler’s extension program has a primary focus of improving the production, utilization, value, and sustainability of muscle foods.