Benjamin M. Bohrer
Benjamin M. Bohrer, Ph.D. is an assistant professor in the Food Science Department at the University of Guelph. He grew up in Ohio on a livestock and crop farm and graduated from the Ohio State University with a B.S. and M.S., and then from the University of Illinois with a Ph.D. in 2016. Before attending graduate school, he worked at a large commercial pig operation in Southwest Ohio formulating commercial pig diets and helping with the management of grow-finish barns. He has conducted and collaborated on numerous projects centering on pork production, quality, carcass yield, processing characteristics, and shelf life of a variety of fresh and further-processed pork products. Since his research career began in 2013 as a graduate student, Dr. Bohrer has published 26 peer-reviewed journal articles and over 30 conference proceedings and abstracts. His research group at the University of Guelph focuses on meat science and technology with specific interest to pork and beef. Full bio.
OP funded research: Project 18-003 Assessing carcass variability in Ontario pork and the potential to increase returns to producers and improve pork quality