【“晓庄学术论坛”预告】Effects of woody breast on quality attributes in fresh and further-processed meat products
发布时间:2019-12-16     浏览次数:10


主讲人Bowker Brian

时间20191217日(周二)13:30-15:00

地点:理科组团D413

主办:科研处、食品科学学院

联系人:吴佳卿 86178311

Bowker Brian简介:

Dr. Bowker is a Research Food Technologist with USDA-ARS, Quality & Safety Assessment Research Unit, at the U.S. National Poultry Research Center in Athens, Georgia. He serves as the Lead Scientist on a multi-faceted project on the assessment and improvement of poultry meat, egg, and feed quality. He conducts research to understand the mechanisms that control poultry meat quality and to advance the development of rapid, non-destructive technologies for assessing poultry meat quality. Previously, Dr. Bowker worked at the USDA Food Technology and Safety Lab in Beltsville, Maryland. He received his BS in animal science and his PhD in meat science and muscle biology from Purdue University.

Bowker博士是位于乔治亚州雅典市的美国国家家禽研究中心(U.S. National Poultry Research Center)质量与安全评估研究部(USDA-ARS)的食品技术研究员。他是一个多方面项目的首席科学家,负责评估和改进禽肉、禽蛋和饲料的质量。他进行研究,以了解控制家禽肉类质量的机制,并推动快速、无损技术的发展,以评估家禽肉类质量。此前,Bowker博士曾在美国农业部位于马里兰州贝尔茨维尔的食品技术与安全实验室工作。他在普渡大学获得了动物科学学士学位和肉类科学和肌肉生物学博士学位。

主要内容:

Serving as Lead Scientist on a multi-faceted project on the assessment and improvement of poultry meat, egg, and feed quality.  Conducting basic and applied research on poultry meat quality and assessment. The specific objectives of current research are: (1) to determine the effects of emerging myopathies on broiler meat quality and processing, (2) to delineate factors that influence water-holding capacity, texture, and color in fresh poultry meat, and (3) to collaboratively develop rapid, non-invasive technologies for measuring poultry meat quality.