232 Weber hallKansas State UniversityManhattan, KS 66506-8028785-532-6533785-532-7059 Fax
Originally from Richfield, Minnesota, Liz Boyle has been a member of the Animal Science faculty since 1992. She received her B.S. (Wildlife Biology) degree from the University of Minnesota in 1980. Her M.S. (Food Science and Nutrition) and Ph.D. (Food Science, Meats emphasis) degrees were received from Colorado State University in 1987 and 1991, respectively. Following post-doctorate work at the University of Kentucky and the University of Minnesota, Dr. Boyle made the move to Kansas.
Dr. Boyle works primarily in Extension (0.9 appointment) to enhance the quality and safety of meat products and to provide scientific and technical assistance to meat processors and trade associations. She also teaches Hazard Analysis and Critical Control Point (HACCP) workshops nationally as a certified Lead HACCP instructor and teaches (0.1 appointment) undergraduate and graduate courses in HACCP and Advanced HACCP.
Her research interests focus on the impact of HACCP on small and very small meat and poultry processing facilities, meat safety and quality.
Dr. Boyle enjoys spending her free time with her husband Dan and her daughter Jessica.