Don Kropf has been a part of the ASI faculty since 1962, with 50% each for teaching and research responsibilities. He coached the Meat Judging Team for 5 years and has taught numerous meat science courses, both undergrad and graduate level.

His major research efforts dealt with pork and beef carcass quality, frozen meat display color, heat effects on meat, irradiated beef and pork sensory traits and consumer acceptance, and heat and eat meat products. His special interest is Meat Color; its measurement and factors that affect color including packaging and display lighting.

Award highlights have been Distinguished Teaching Awards from Meat Science and Animal Science Societies and the R.C. Pollock Award from American Meat Science Association and he is a Fellow of American Association for Advancement of Science.

Extra activities include Stephen Ministry and lay speaking for his church, splitting wood, reading, Trivial Pursuit, and fun with grandchildren.