Eric Berg

North Dakota State University

Professor Eric Berg obtained two Bachelor of Science degrees (Animal & Range Science and Agriculture Education) from NDSU in 1988, M.S. degree from NDSU in 1991, and PhD from Purdue University in 1996. He then took a post-doctoral fellowship at Texas A&M University where his research was a collaborative effort between Texas A&M and the University of Texas Medical School at Houston; Department of Diagnostic & Interventional Imaging. He was on faculty at the University of Missouri – Columbia from 1998 to 2006 where his research focused on improving the quality and palatability of red meat and development and testing of electronic assessment of meat-animal carcass composition and quality. He returned to NDSU in the fall of 2006. Dr. Berg’s current research focus involves using swine as a biomedical model for humans to study the role of meat in a healthy diet. Dr. Berg teaches Introduction to Animal Science, Research and Issues in Animal Agriculture, and Livestock Muscle Physiology in the Department of Animal Sciences. He is recognized as a Fellow in the American Meat Science Association and currently serves on their Board of Directors as Pas-President. Since 2008, Dr. Berg has served as the director of the NDSU BBQ Boot Camp program which uses food (BBQ) as the means to tell the story of production animal agriculture to modern consumers.