Dr. Jason M. Scheffler is an assistant professor in the Department of Animal Sciences at the University of Florida. He earned a B.S. in Biotechnology from the University of Wisconsin-River Falls, and then an M.S. from Michigan State University, and Ph.D. from the University of Nebraska–Lincoln, both in meat science. After a post-doc at Purdue University, Scheffler worked as a research assistant professor at Virginia Tech before joining the faculty at UF in 2014. He teaches Introduction to Animal Science and is co-instructor for HACCP Systems, Senior Seminar, and Meat Technology. His current extension responsibilities include coordinating HACCP and Preventive Controls for Animal Food training programs. Internationally, he has worked in Ethiopia to improve hygiene and food safety of the meat supply chain. His research program is focused on assisting stakeholders by providing validation data to support science-based decisions in the design and implementation of food safety plans.