Joining the Fresno State faculty in August 2014, Amanda McKeith is an associate professor
and graduate program coordinator for the animal science and meat science programs.
Besides becoming the department chair in the fall of 2026, she also serves as a co-advisor
for the Meat Science Club and Young Cattlemen’s Association and coach for the Meat
Judging Team, Meats Quiz Bowl and Taste of RMC Teams. Her research interests include
natural, organic and processed meat color, microbiology, packaging, quality and safety
topics. She is also studying the effectiveness of post-harvest chlorine water washing
procedures to control foodborne pathogens on fresh produce sold at local farmers’
markets and development of a zinc finger protein array for on-site detection of foodborne
pathogens. She previously served as an assistant professor of animal science at Western
Kentucky from August 2012 to June 2014. She instructed classes and labs on animal
science, beef production, barbeque history, data analysis & interpretation, live animal
evaluation and selection, meats and meat products, meat animal evaluation and principles
and swine production. She also served as coach of the Livestock and Meat Judging Teams
and advisor for Block & Bridle. She received her Doctor of Philosophy animal science
degree from Penn State in 2012, and her Master's animal science degree from Kansas
State in 2008. She also received Bachelor's of Science animal science and food science
degrees from Kansas State in 2007, and a general agriculture associate degree from
Merced Community College in 2003. She also was a graduate research assistant and livestock
judging team assistant coach and meat quiz bowl team coach at Penn State and a graduate
research and teaching assistant and meat judging team coach at Kansas State. As a
student, she was active in the animal science and meat science associations, livestock
and meat judging teams, Alpha Zeta, Gamma Sigma Delta, Kappa Alpha Theta and Collegiate
Cattlewomen.
Natural, organic and processed meat color, microbiology, packaging, quality and safety
topics.
