James R. Claus is a Professor, Dept. of Animal and Dairy Sciences, University of Wisconsin-Madison. Ph.D. Food Science (1989, U.S.D.A. Food Science Fellowship) and M.S. Animal Science (1982), Kansas State University; B.S. Animal Science (1980), University of Connecticut. Full Professor (2012-present) and Associate Professor (1999-2011) at UW-Madison. Director of the Meat Science and Muscle Biology laboratory, UW-Madison (2009-17). Associate Professor (1995-99) and Assistant Professor (1989-95), Dept. of Food Science and Technology, Virginia Tech. Meat industry employment: quality control manager (1984, Carriage Hill Foods, division of Superior Brand Meats Incorporated, SBM), food technologist (1983, Sugardale Foods, SBM) and, production supervisor (1982, Patrick Cudahy). Served as an Associate Editor, Journal of Muscle Foods. Serves on editorial board of Meat Science. Professional member, American Meat Science Association (AMSA) and served as one of the Directors of this association. Received AMSA’s Signal Service Award (2021), Distinguished Teaching Award (2015), and Achievement Award (1995). Chaired AMSA Conference (1999) and co-host chair (UW-Madison, 2014). Research primarily is in the area of meat quality associated with: 1) meat color chemistry and 2) improvement in lean meat tenderness through modulation of prerigor biochemistry and the development of postmortem tenderization technologies. Teaches courses: Principles of Meat Science and Commercial Meat Processing.