Artificial intelligence is quickly becoming part of nearly every industry, and meat science is no exception.
In this episode of MeatsPad, Dr. Phil Bass sits down with Dr. Francine Giotto from New Mexico State University to discuss how AI is already being used to support meat science education, research, and student training.
Dr. Giotto shares how her team has developed AI-powered tools to help students build HACCP plans, practice carcass grading, and receive immediate feedback through computer vision and customized chatbots. These technologies are helping students continue learning even when access to processing facilities or carcass volume is limited.
The conversation also explores the growth of New Mexico State University’s Meat Science Program, its new processing facility, research involving beef tallow, and how the program has expanded opportunities for students in just a few years.
From teaching assistants powered by AI to digital carcass grading tools, this episode offers a look at how technology could shape the next generation of meat scientists.
Listen to the full episode to learn how artificial intelligence and meat science are beginning to come together.
