Phil is an assistant professor in the Animal and Veterinary Sciences Department where he will teach classes, and conduct applied research in meat quality with an emphasis in beef. Phil will use his industry experience to teach and advise students and others involved in the Idaho and Pacific Northwest meat production and processing community.
Dalton’s research studies are focused on increasing the efficiency of artificial insemination in dairy cattle, including heat detection accuracy, synchronization programs and AI technician proficiency. A current project is focused on heat detection accuracy, with 15 Idaho dairies as collaborators.
England teaches at the University of Idaho Caine Veterinary and Teaching Center (CVTC), consists of beef cattle and small ruminate production medicine and management in rural Idaho. He also serves as the veterinarian for the Nancy M. Cummings Research, Extension and Education Center.
Glaze coordinates beef extension programming throughout the state and serving as a resource for stakeholders like beef producers, allied industries, veterinarians, extension educators and the general public. His extension program focuses on breeding and genetics, beef quality assurance (BQA), general management and reproduction.
Hall serves as the superintendent of the Nancy M. Cummings Research, Extension and Education Center, which functions as the University of Idaho’s primary cow/calf and forage research center. His program conducts applied research to enhance food production and sustainability of beef production operations.
Hardy is an expert in animal nutrition, specifically fish nutrition and serves as the Director of the Aquaculture Research Institute. He oversees the activities of 40 scientists and staff, with most supported by research grants, for which he is responsible.
Owner and clinical practitioner of a rural mixed animal veterinary practice. The practice emphasized strategies, of preventative medicine, herd health and client education. In addition I was a temporary instructor at the University of Idaho.
Kumar’s research interest revolves around aquaculture (marine and freshwater); nutrition, physiology and genomics of aquatic animals. Main aim of his research is to develop nutritionally balanced, environmentally sound and cost-effective seafood production.
Laarman’s research focuses on improving nutrient uptake in cattle, especially during growth and diet transitions. His teaching experience is primarily in nutrition and physiology, and aims to incorporate student projects and presentations to maximize student engagement in learning.
Murdoch’s research focuses on characterizing the relationship between genetic variation in mammals and traits which are valued and important to society. She exploits a number of molecular and genetic tools to further improve our understanding of how these variations affect biological processes of both undesirable and desirable phenotypic traits.
Murdoch primarily assesses and evaluates the physiological status of striated muscle in the context of nutritional changes, growth promoters and genetic variation using advanced high-throughput molecular tools such as gene expression analyses (qRT-PCR), transcriptome analyses and proteomic, enzymatic and biochemical assays.
Richard is the manager of the U of I Meat Laboratory, Vandal Brand Meats, a full service butcher shop with locally grown beef, lamb and pork products. The U of I Meat Lab is an essential element for hands-on learning and Vandal Brand Meats student employees have a detailed understanding of meats, food safety and the meat industry.