Dr. Meyer joined the faculty of the university’s College of Home Economics (later Human Ecology and now incorporated into the College of Education, Health and Human Sciences) in 1941 in the Department of Foods and Institutional Management. She served on the faculty of the department until 1974. She additionally held a research appointment in the Institute of Agriculture. She was a specialist in foods and nutrition. She was the author of several important articles on the chemistry of food preparation, including the effects of heating and freezing on the quality and vitamin content of meat and baked products. She was instrumental in initiating the PhD program in nutrition and in securing federal funding for it. Her intellectual contributions to the life of the university have been recognized by placement of a plaque in her honor on a faculty study.