Mark Seyfert

Mark Seyfert’s passion for animal and agricultural science has always been apparent in his work, whether in school or in his career. Mark Seyfert graduated summa cum laude from Kansas State University in Manhattan, Kansas. While earning a Bachelor of Science in Agriculture, focusing on Animal Science and Agricultural Economics, Mark Seyfert held numerous jobs and accumulated vital knowledge for his future. <br/>Mark Seyfert’s first job was as a Summer Intern at Red Oak Hereford Farms, Inc. in Red Oak, Iowa. This experience gave Mark Seyfert first-hand knowledge of how the cattle selection, meat grading, quality assurance, and consumer marketing process works, and would pave the way for Mark Seyfert’s impressive career. Following his summer internship, Mark Seyfert worked in the Comparative Toxicology Laboratory at the Kansas State University Veterinary Hospital. Mark Seyfert’s next job was in the Food Microbiology/Food Safety Laboratory at Kansas State University. Mark Seyfert’s last job before entering graduate school was as a Summer Intern for Cargill Meat Solutions in Wichita, Kansas. During this internship, Mark Seyfert assisted food scientists with fresh and packaged meat processes, becoming familiar with the equipment and safety procedures, while gaining on-site, hands-on experience in the product development stages. <br/>After completing the undergraduate program, Mark Seyfert enrolled in Kansas State University’s graduate program for Food Science. While earning his Master of Science degree, Mark Seyfert worked as a Graduate Research Assistant for the Food Science department of Kansas State University. As a Graduate Research Assistant, Mark Seyfert helped instruct lecture and laboratory courses, participated in color, odor, and descriptive sensory panels, and worked in the Kansas State University Meat Laboratory, harvesting, fabricating, and processing various species. <br/>With passion, knowledge, and experience, Mark Seyfert has become a master appraiser of quality food products.