|Innovation Title||Categories||Lead Inventor|
A Simple and Novel Strategy to Improve Beef Quality Attributes in A Consistent and Natural Manner
|Kim, Yuan H "Brad"|
Dr. Yuan H. (Brad) Kim is an Associate Professor of Animal Sciences at Purdue University. He earned his B.S. in Animal Sciences from Konkuk University in Korea, his M.S. in Animal Sciences from Kansas State University, and his Ph.D. in Animal Sciences from Texas A&M University. Dr. Kim currently leads a nationally and internationally recognized research program. He has published over 80 peer-reviewed journal articles, 4 book chapters, 4 patents, 24 proceeding articles, and more than 60 abstracts for oral/poster presentations in regional, national, and/or international conferences. Dr. Kim received the Distinguished Achievement Award and Young Researcher Award from American Meat Science Association and Midwest American Society of Animal Science, respectively in 2018. Dr. Kim's current research interests are in muscle biochemistry and meat processing including developing novel aging systems.
For more information on Dr. Kim, please visit his Purdue page: https://ag.purdue.edu/ansc/Pages/Profile.aspx?strAlias=kim1689 or his research page: https://ag.purdue.edu/ansc/Pages/Brad-Kim-Research-Page.aspx