Dr. Aeriel Belk is an Assistant Professor in the Department of Animal Sciences focusing on meat science and food safety microbiology. Dr. Belk’s specific research interests include the microbiome of the built environment of food processing facilities and its relationship with pathogen persistence, the meat spoilage microbiome, and how antemortem stress can impact the animal microbiome and pathogen shedding. She teaches courses in meat science and muscle biology for undergraduate and graduate students as well as coordinating the meat science quiz bowl and (future!) meat judging competitive teams. In addition to advising several exemplary graduate students, she is also the faculty advisor for the Block & Bridle and Collegiate Horseman’s clubs. She is also an active member of several professional organizations, including the American Meat Science Association, Women in the Meat Industry Network (WMIN) and the American Society of Microbiology.