POP Talks 2025: Idaho’s beef industry powers innovation at U of I

What does the future of meat science look like? 

At University of Idaho’s Vandal Brand Meats facility, it looks hands-on, high-tech and full of opportunity.

In this POP Talk, Phil Bass, associate professor of meat science in University of Idaho’s Department of Animal, Veterinary and Food Sciences, talks us through the university’s new Meat Science and Innovation Center — where innovation, education and Idaho’s beef industry come together. From hands-on student learning to research that impacts ranchers and restaurants alike, Bass shows how U of I is shaping the next era of meat science.

Phil Bass, Ph.D., animal science

Bass blends science, tradition and innovation to help people better understand the beef on their plates. A passionate educator and researcher, Bass studies everything from animal genetics and physiology to the art of dry aging, revealing how microbes and environments shape flavor much like wine terroir. His work also explores the beef industry’s vast economic ripple effects, from ranches and processors to restaurants and beyond.

At the university’s USDA-inspected Vandal Brand Meats facility, Bass mentors students through hands-on learning while providing high-quality products to the community.  

His favorite cut? A perfectly prepared ribeye.

POP Talks: The Power of Possibility

At POP Talks, research comes alive. Eight University of Idaho faculty annually share the ideas that ignite their curiosity and fuel their passion for discovery. These Power of Possibility Talks showcase the thrill of pushing boundaries — where questions lead to breakthroughs and innovation transforms lives. Audience members get a peak at the energy, creativity and bold thinking that power our researchers as they reveal not just what they study, but why it matters to them — and to the world.