Olivia Carlson

I am from Russiaville, Indiana, and earned my B.S. in Animal Sciences at Purdue University in 2026. During that time, I was involved in the Purdue Meat Judging Team and completed multiple internships that provided valuable hands-on experience. These experiences, along with my coursework, fostered my interest in meat science.  I am now pursuing my master’s degree under the guidance of Dr. Jason Scheffler. My research will focus on sous vide cooking for beef, specifically how time and temperature combinations influence food safety and quality.