The Meat We Eat

Founded in 1853, the University of Florida in Gainesville is a leading public research university known for academic excellence, robust research activity and a broad portfolio of programmes. With over 60,000 students and more than 400 programmes spanning engineering, business, health sciences, agriculture and the arts, UF combines a large-campus experience with resources that support innovation, entrepreneurship and scholarly impact at state, national and international levels.

UF’s research strengths and extensive facilities create rich opportunities for undergraduate and graduate students to engage in discovery and practical problem-solving. The university supports global partnerships, interdisciplinary centres and numerous student organizations, fostering leadership, community service and experiential learning. Students access career services, study abroad options and research mentorship to prepare for competitive careers or advanced study.

International students — among roughly 6,000 on campus — find comprehensive support through admissions advising, English assistance and orientation programs designed to integrate them into academic and social life. Gainesville offers a dynamic college-town atmosphere with cultural, athletic and recreational activities. UF’s strong alumni network and career placement resources help international graduates translate their education into professional and research pathways worldwide.

The Meat We Eat is a non-degree program for students of all ages, offered by the University of Florida. This 1-week online program helps students learn about the meat industry in English.

The curriculum covers topics related to the meat we eat, helping students develop skills in food production and consumption. Students will learn through interactive online lessons and discussions.

After completing this program, students can pursue careers as Food Safety Inspectors, Meat Processors, or Butchers. They can work in the food industry, agriculture sector, or related fields, applying their knowledge of meat production and consumption.