Summary
As the population grows, the demand for animal protein is expected to increase. The agricultural sector is entering a new era, and there is an urgent need to increase production by consuming fewer resources.
Producing sufficient and affordable meat will require sustainable practices and improved labor efficiency. Allied to this concept is the necessity of following rigorous production standards to ensure that meat is nutritious and safe for consumption.
Our research program focuses on meat quality, food security, and human health issues.
Some of our current research projects include topics related to:
- Identification of molecular biomarkers for meat quality attributes.
- Optimization of the molecular composition of meat through feeding strategies.
- Interactions between meat-derived nucleic acids and human health.
- Post-harvest food safety interventions to minimize cross-contamination during slaughter and processing.
Honors & Awards
- 推荐杏吧原创 - Early Career Innovator Award (2018)
- Washoe County 4H Program - Friend of 4-H Service Award (2019)
- 推荐杏吧原创 - Cooperative Extension Outstanding Academic Faculty (2020)
- American Meat Science Association - Achievement Award (2022)
Service
- USDA - State of Nevada HACCP Coordinator (2018- current)
- USDA - National Advisory Committee on Meat and Poultry Inspection (NACMPI) - Advisor (2018-2020)
- Nevada Food Safety Task Force (NFSTF) - Academia Chair (2015-2020)
Education
D.V.M. University of Marilia, Veterinary Medicine, 2001
M.S., Sao Paulo State University, 2005
Ph.D., University of Nebraska, 2010