He earned his M.S. in Growth Biology and Meat Science from Michigan State University and a PhD in Muscle Growth and Development at the University of Nebraska–Lincoln. After a post-doc at Purdue University, Scheffler worked as a research assistant professor at Virginia Tech University and joined the University of Florida in 2014. His current extension responsibilities include coordinating HACCP and preventive controls for animal food training programs. He teaches "Introduction to Animal Science" and is co-instructor for HACCP systems, and meat technology courses.