Biography
I am an Assistant Professor of Food Science in the Department of Animal and Food Sciences at Oklahoma State University. I am passionate about understanding the fundamental biology and biochemistry associated with livestock growth and meat production, and I use mass spectrometry and other biochemical approaches to define the molecular features of fresh meat products. My goal is to translate these molecular data into interpretable results that help the livestock and meat industries improve production efficiency, consumer eating experience, and economic value. I earned my PhD and MS in Meat Science from Iowa State University, where I also completed a postdoctoral appointment, and my BS in Food Science from South Dakota State University. At OSU I teach courses in food chemistry, meat science, dairy processing, and graduate research communication, and I advise graduate and undergraduate students in the meat science program.
See my papers for a full list of publications, or my CV for complete details on teaching, research, mentorship, and service.