Featured Speaker

Dr. Chaoyu Zhai joined the University of Connecticut as an assistant professor of Muscle Food Chemistry in October 2022. Dr. Zhai is passionate about exploring how preharvest factors modulate muscle proteome and mitochondrial biology and how these modulations translate into meat quality variations. His current federal-funded research investigates the effects of pulmonary hypertension and feed supplementation on bovine skeletal muscle mitochondrial function, proteome degradation, and muscle food quality development. His team is also co-investigating how probiotic and oxygen nanobubble supplementations affect broiler’s postmortem muscle proteolysis and meat quality.