Dr. Ben Bohrer was raised in Hillsboro, Ohio, and attended The Ohio State University for his B.S. (2011) and M.S. (2013). He completed a Ph.D. at the University of Illinois in meat science and muscle biology in 2016, where he focused on the mechanistic action of growth promoting pharmaceutical products in beef cattle. He started his career as an assistant professor in the Department of Food Science at the University of Guelph and remained there until joining the faculty at The Ohio State University in the summer of 2020. Dr. Bohrer classifies his research into four sub-categories within the discipline of meat science and muscle biology, which are live animal growth and development, fresh meat quality and yield evaluation, further processed meat product formulation and technology, and the nutrition and digestibility of protein foods. He is also heavily involved with student mentoring, student education, and service activities. Finally, Dr. Bohrer serves on various committees with ASAS, the American Meat Science Association, and is a past president of the Canadian Meat Science Association.