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Andrew Clarke

Associate Professor
College of Agriculture, Food and Natural Resources
Food Science
573-882-2610
ClarkeA@missouri.edu

Areas of Expertise

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Biography

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Andrew Clarke is an associate professor of food science at the University of Missouri College of Agriculture, Food and Natural Resources. He earned his doctorate in animal science at Colorado State University. He joined the MU faculty more than two decades ago. His research centers on meat processing technology, with an emphasis on restructured or low-fat meat products. He teaches introductory food science and nutrition, food product development and processing of muscle foods. Information on HACCP, acidified foods, food defense and food labeling may be obtained directly from him or through workshops offered under his leadership.

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