Rodrigo Tarté, Ph.D.

Rodrigo Tarté, Ph.D.

  • Associate Professor
  • Director of Certificate Studies in Meat Science
I joined the Iowa State faculty in 2015 after nineteen years in the private sector, during which I held various research & development positions in major meat and food processing companies. My primary areas of expertise and research are meat further processing, meat product formulation, non-meat ingredient technology and food safety.


Contact Info

215C Meats Laboratory
914 Stange Road


  • Ph.D. Food Science and Technology / Meat Science, Iowa State University, 1996
  • M.S. Food Technology, Iowa State University, 1990
  • B.S. Food Technology and Science, Iowa State University, 1987


My research focuses on the quality and safety of processed and value-added meat products. I specifically investigate new approaches to characterize and improve the functionality of existing and novel meat raw materials and nonmeat ingredients, as well as utilization of processing technologies, to facilitate and enable improvements in sensory, nutritional and microbiological product quality, food safety and processing efficiencies.