We are happy to highlight Dr. Brad Kim’s new position at Purdue University.
Yuan H. “Brad” Kim, Assistant Professor, Animal Sciences, Purdue University
Brad earned his bachelor’s degree in animal products science from Konkuk University in Korea and was a visiting scholar in animal science at the University of California, Davis in 2002. He received his master’s in food science from Kansas State University in 2004 and doctorate in food science from Texas A&M University in 2008, specializing in fundamental myoglobin chemistry and myoglobin redox stability related to muscle color, meat processing and packaging. He continued his muscle biochemistry and meat processing career working as a postdoctoral research associate in a muscle biology group at Iowa State University, focusing on the calpain system and meat quality. Prior to coming to Purdue, Brad worked for AgResearch (New Zealand Government Research Institute) as a Senior Scientist at the Food Assurance & Meat Quality team, where he engaged with various stakeholders in New Zealand and Australia. He will further develop both fundamental and applied research in the muscle biology and meat science areas, teach undergraduate/graduate meat science courses and work closely with industry and various stakeholders at the regional, national and global levels.