Marion Lewis Greaser, Ph.D.

Title: Professor (Retired)
Company: University of Wisconsin-Madison
Location: Middleton, Wisconsin, United States

Marion Lewis Greaser, Ph.D., Retired Professor at the University of Wisconsin-Madison, has been recognized by Marquis Who’s Who Top Educators for dedication, achievements, and leadership in science and higher education.

Growing up on a farm as a child, Dr. Greaser boasts an agricultural background which served as the foundation of his interest in meat science. Studying meat, particularly how muscle becomes meat, at Iowa State University, he earned a Bachelor of Science in animal science in 1964. Thereafter, he continued his education at the University of Wisconsin, where he received a Master of Science and Doctor of Philosophy in biochemistry and meat and animal science in 1967 and 1969, respectively. Subsequent to obtaining his doctorate, he served as a National Institutes of Health postdoctoral fellow at the Boston Biomedical Research Institute until 1971.

Dr. Greaser spent the duration of his career at the University of Wisconsin-Madison, where he commenced his career as an assistant professor in the department of meat and animal science in 1971, holding this role for two years. Ascending the ranks to associate professor in 1973, a position he fulfilled for four years, he became a full professor in 1977 until his retirement as an educator in 2013. During this time, he was also a Campbell-Bascom professor at the university from 2004 to 2009 and served the Muscle Biology Laboratory as director for a number of years. Throughout his tenure, he supervised 10 postdoctoral or sabbatical fellows, 12 Ph.D. students, 3 graduate students and numerous undergraduate students.

Contributing myriad articles to professional journals, Dr. Greaser was the co-author of the widely-used undergraduate textbook “The Meat We Eat” and served as the associate editor of the Journal of Meat Science. Impressively, his work has been cited more than 14,000 times in Google Scholar, and he holds 169 refereed publications, 44 symposia and invited presentations and 14 book chapters. However, among the highlights of his career, he cites identifying troponin, a muscle protein, as being a crowning achievement. Giving each of its sub-units its names that are currently being used across the globe, he was directly involved in the preliminary research of troponin. His research also led to pioneering advances in the realm of meat science, as he and his colleagues were among the first to show that titin becomes altered in postmortem muscle, which contributes to improved meat tenderness.

As a testament to his success, Dr. Greaser has garnered multiple accolades, including the Meat Research Award from the American Society of Animal Science, the Outstanding Researcher Award from the American Heart Association of Wisconsin, and the Distinguished Research Award from the American Meat Science Association. Most recently, he was inducted into the Wisconsin Meat Industry Hall of Fame in 2014. He has also been featured in Who’s Who in America, Who’s Who in American Education, Who’s Who in Medicine and Healthcare, Who’s Who in Science and Engineering, Who’s Who in the Midwest and Who’s Who of Emerging Leaders in America.

Married with two children, two grandchildren and one step-grandson, Dr. Greaser enjoys playing soccer and researching genealogy in his spare time. He also loves serving as an elder of the Westwood Christian Church.

For more information, please visit:

Lifetime Achievement 

Wisconsin Meat Industry Hall of Fame 

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