Originally from Spencer, IN, Boler earned degrees in Animal Sciences and Agricultural Economics from Purdue University (B.S. 2004) and Animal Sciences degrees at the University of Illinois (M.S. 2008, Ph.D. 2011). Prior to Illinois, he held the same position at The Ohio State University. His research activities focus on fresh and processed meat quality of beef, swine, and poultry. He interacts with the pharmaceutical industry to evaluate the effects of on-farm practices on carcass characteristics and cutability. Additionally, he investigates further processed meat quality, especially issues relating to fat quality and bacon production. He has taught classes at the graduate and undergraduate level in meat science and muscle biology.