Jeff Sindelar is a Professor and Extension Meat Specialist in the department of Animal & Dairy Sciences at the University of Wisconsin-Madison. He received his education at the University of Nebraska-Lincoln, Michigan State University and Iowa State University. In 2007 Jeff joined the Department of Animal Sciences and has been part of the Food Research Institute since 2009 as an Affiliate Faculty serving on their Executive committee since 2012.

In his University of Wisconsin faculty role, Jeff provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities. Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. His research program thrusts have focused on food safety investigations regarding thermal processing, alternative curing, and other relevant processed meat food safety technologies and strategies. He holds 1 patent; has published 7 monographs/book/book chapters, over 40 refereed journal articles, and over 100 abstracts. Jeff has also given over 700 presentations on various Meat Science and Food Safety topics.