Expertise

Area(s) of Specialization:

  • HACCP
  • Meat Safety and Quality
  • Processed Meats

Dr. Boyle’s focus is to provide scientific and technical assistance to meat processors and trade associations and researching quality and safety of meat products.


Subject Area:

  • Meat Science
Communities
Food Science and Technology, Animal Science
Degrees
PhD, Colorado State University, Food Science, 1991
MS, Colorado State University, Food Science and Nutrition, 1987
BS, University of Minnesota, Wildlife Biology, 1980