Keith Belk is a professor in the Department of Animal Sciences and the Center for Meat Safety and Quality. His research focuses on red meat quality and safety, live animal development, international marketing of red meats and quality management systems.
Belk has won several awards over the course of his career, including the North American Meat Association’s Harry L. Rudnick Educator’s Award and the American Meat Science Association’s Signal Service Award, both in 2013.
Belk earned his B.S. and M.S. from CSU in 1983 and 1986, respectively. He received his Ph.D. in meat science from Texas A&M University in 1992. Belk is affiliated with several professional organizations, including the American Society of Animal Science, the Western Stock Show Association and the Institute of Food Technologists.