Sessions
Factors Influencing Beef Palatability & Sensory Analysis
10:30 AM - 11:30 AM Fri
Dr. Megan Webb is a fourth-generation beef producer from Burlington, W.V, who has dedicated her career to serving agriculture and the beef industry. She received her bachelors in Animal Science at Texas A&M and her Masters from Colorado State University, where she studied meat science. She then transitioned her studies to South Dakota State University where she focused on several pasture to plate research efforts to benefit meat quality, consumer palatability and perception. Webb has interned with NCBA, Meat & Livestock Australia, was an All-American Livestock Judging Team member and received the National Cattlemen’s Foundation, W.D. Farr award in 2017.
Webb currently resides on her family’s operation while serving as Dean of Advancement & Innovation at Eastern WV Community & Technical College, where she is helping to add agricultural training programs to support needs of the Potomac Highlands Region. In her spare time, she enjoys working on the farms, raising Angus and commercial calves for youth 4-H and FFA projects, and playing fetch with her Corgi, Minnie Moo.