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Dr. Francisco Najar

Meat Scientist at Kansas State University

Francisco completed his undergraduate program with a B.S. in Food Science at the Universidad Autonoma de Nuevo León (UANL) in Monterrey, Mexico. During his studies at UANL, he spent one year at Waterford Institute of Technology in Waterford, Ireland. He then worked for a transnational retail business whose stores are in the U.S. and Mexico. Francisco began his M.S. program with the Meat Science group at Kansas State University in January 2016. Upon the completion of his M.S., he decided to pursue a Ph.D. in Meat Science at Kansas State University. He is graduating in Spring 2021 with his Ph.D. and plans to keep working closely with meat processors. One of his major accomplishments is being a father of two girls and being married to Daniela. His desire to help the meat industry move forward by sharing knowledge that can be accessible to the entire meat industry led Francisco to create the MeatsPad Podcast.

Dr. Phil Bass

Assistant Professor at University of Idaho

Dr. Phil Bass is an Assistant Professor and Meat Scientist at the University of Idaho. He earned his Bachelor’s and Master’s Degree in Animal Science at California Polytechnic State University and his Ph.D. in Meat Science from Colorado State University. Phil served as the Senior Meat Scientist for the Certified Angus Beef brand for several years where he led educational programs, innovative beef carcass merchandising initiatives, and analyzed data for the betterment of the brand and beef community. Phil transitioned to a faculty position in the Animal, Veterinary and Food Sciences Department with the University of Idaho in 2017 where he teaches and focuses his research primarily on ways of improving beef carcass value and palatability through practical and applied means.