His responsibilities include teaching the graduate level courses in meats, teaching an undergraduate course in livestock and meat marketing, and advising the assignments made of special problems for senior and graduate students. Dr. Mandigo is also responsible for conducting meat research in the laboratory, which currently is involved with flaked, formed, and sectioned meat. Recently research has been completed on accelerated pork processing which involved the processing of pork to finished primal cuts prior to the chilling of those cuts. He is also in charge of the Nebraska Meat extension program. Professor Mandigo is responsible for all meat laboratory operations and complying with meat inspection regulations within the facility.