Dana Hanson

Dr. Dana Hanson inspires change in the area of meat science through her role as a Department Extension Leader, Meat Science Specialist, and Associate Professor in Food, Bioprocessing & Nutrition Sciences at North Carolina State University. With a profound expertise in meat science, Dr. Hanson is dedicated to advancing the safety, quality, and processing of meat products. Her work is pivotal in ensuring that meat products meet the highest standards of safety and quality, benefiting both producers and consumers alike. Dr. Hanson actively collaborates with industry partners, government agencies, and consumers to develop comprehensive educational programs and resources related to meat science. Her efforts are aimed at bridging the gap between scientific research and practical application, ensuring that the latest advancements in meat science are accessible and beneficial to all stakeholders. Through her leadership, she has successfully fostered a collaborative environment that encourages innovation and knowledge sharing. In addition to her research and extension activities, Dr. Hanson is committed to mentoring the next generation of food scientists. She is passionate about equipping students with the skills and knowledge necessary to excel in the dynamic field of food science. Her dedication to education and research has made her a respected figure in the academic community, and her contributions continue to shape the future of meat science.