Dr. Woerner’s research experience and expertise is in fresh meat quality, fresh meat shelf-life, meat flavor chemistry, pre-harvest management for quality meat production, meat cookery, instrument assessment of meat products, and innovative carcass fabrication. Dr. Woerner serves as a member of the National Cattlemen’s Beef Association’s Beef Innovations Group. He has been recognized as a top 10 industry leader by Cattle Business Weekly, a Hall of Fame Young Alumni inductee at Texas Tech University, as a one of “40 under the age of 40” recognized by Vance Publishing in their inaugural for their contributions to food security, and, in 2015, received the American Meat Science Association’s Achievement Award.