Dr. Richard McCormick

Professor
Meat Science & Food Technology

B.S., University of Connecticut, Storrs, CT
M.S., University of Connecticut, Storrs, CT
Ph.D., Kansas State University, Manhattan, KS

rmccrmck@uwyo.edu • (307) 766-6209 • Rm. 117  

Research Interests:

Dr. McCormick's research focuses on structural analysis of muscle proteins, metabolism and characteristics of muscle collagens; effects of processing on proteins; and species identification of wild game.

Teaching:

FDSC 4720/5720 Food Chemistry
BIOL 2022 Biology
FDSC 4760 Meat Science
FDSC 4900/5900 Food Safety