Food Safety Consortium - Invited Speakers Dr. Sam Garcia and Dr. Duane Wulf
Learn more about the University of Arizona Food Product and Safety Lab (FPSL) as well as potential areas for research collaborations from Dr. Sam Garcia and Dr. Duane Wulf.
University of Arizona Food Product and Safety Lab
Samuel Garcia, PhD
"Food Products and Safety Lab"
Dr. Samuel Garcia is originally from Southern Arizona and comes from a cattle ranching family. Dr. Garcia attended the University of Arizona and graduated in 2013 with a PhD in Animal Science specializing in Meat Science. He currently serves as a faculty member in the UA School of Animal and Comparative Biomedical Sciences.
As an Associate Professor of Practice, at the University of Arizona, Dr. Garcia teaches various courses in the area of Animal Science. The courses taught by Dr. Garcia range from intro level courses to advanced senior level courses. In addition to his teaching duties at the University of Arizona, he has been an adjunct faculty member at Pima Community College in the Culinary Arts Program.
Dr. Garcia also holds the position of Manager of the UA Food Product and Safety Lab. Dr. Garcia directly assists in harvesting, fabrication and processing, and the sale of meat animals. This position allows him the opportunity to interact with and educate rural producers and community members on meat science and harvesting/processing procedures. Dr. Garcia is pleased to serve our Arizona community.
Duane Wulf, PhD
"Building Beef Communities:Developing sustainable beef production systems to meet the needs of local consumers"
Duane Wulf received his B.S. and M.S. from South Dakota State University and his Ph.D. from Colorado State University, all in Animal Science. Dr. Wulf held faculty positions at The Ohio State University (3 yrs) and SDSU (11 yrs), where he attained the rank of Full Professor. His university research focused on ante- and post-mortem factors affecting beef and pork quality, attracted numerous graduate students, and resulted in 43 refereed journal articles. For the past ten years, Dr. Wulf has served as a missionary businessman in Sonora, Mexico where he started a meat processing plant, a cattle ranch, and a restaurant, all with the purpose of providing training and career opportunities to the fatherless and less fortunate. In addition to these positions, Dr. Wulf has worked across all production and processing phases of the meat industry, and has been hired as a consultant both domestically and internationally by both small and large companies. Dr. Wulf was recently hired as an Associate Professor at the University of Arizona, starting in August 2020.