Department of Animal Science
College of Agriculture and Natural Resources
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
The University of Wyoming has earned its Research Level 1 (R1) status from the Carnegie Classification of Institutions of Higher Education, placing Wyoming's only four-year university with the top research universities in the United States.