Dr. Jim Claus

Biography

Jim Claus joined the Department of Animal Sciences at the University of Wisconsin-Madison in fall 1999 as a Professor specializing in meat science. He served as the Director of the Meat Science Muscle Biology laboratory and was promoted to Full Professor in 2012. Previously, he was a faculty member in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University (Virginia Tech) from 1989, where he was tenured in 1995. Jim received his Ph.D. from Kansas State University in 1989 and has published extensively, with 72 refereed journal articles, conference proceedings, invited papers, and book chapters. His research focuses primarily on meat quality, encompassing muscle foods technology, meat color chemistry, and postmortem tenderization technologies. He also investigates the functionality of non-meat ingredients to improve processed meat quality and has worked on reducing salmonella in meat carcasses. Jim teaches both undergraduate and graduate courses in meat science and has significant experience in the meat industry, having worked in various roles such as production supervisor and quality control manager. He actively contributes to professional service, including editorial board membership and organization of conferences.

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