Wisconsin boasts a rich and diverse meat and food industry that significantly impacts the state's economy. In 2021, the University of Wisconsin-Madison inaugurated the Meat Science and Animal Biologics Discovery building to serve as a resource for industry stakeholders and to create learning opportunities for current and future university students. This poster offers insights into student demographics and addresses knowledge gaps in culinary meat science education through the development and implementation of an undergraduate course titled “Introduction to Culinary Meat Science.” The two-credit course was taught weekly with a combined lecture-lab format. The course curriculum included many industry experts in meat science. Students were graded based on attendance, weekly quizzes, a midterm exam, and a final project. Voluntary pre- and post-course surveys were conducted to gather student demographic information, and knowledge was assessed using a Likert 5-point scale. Students ranged from sophomore to senior levels, with the largest group in the junior class. The diversity of the class enhanced creativity within the learning objectives: 59% identified as White, 22% as Hispanic/Latino, 11% as Asian, and 5% as African American. Three students came from farming backgrounds with 4-H and FFA experience, while the remaining 16 students hailed from towns, cities, suburbs, and central urban areas. Majority of students (72%) expressed their main desire was to learn how to prepare meat, followed closely by learning about culinary science. For most students (90%), on average, an increase in understanding was observed based on the students’ self-evaluation. The positive responses from students have energized the teaching team about the future of young people in the meat and food industry. Offering similar courses should be prioritized to ensure the best experiences for undergraduate students.