Dr. Brad Kim is a Professor in the Department of Animal Sciences at Purdue University. Dr. Kim received M.S. from Kansas State University, and Ph.D. from Texas A&M University specializing in muscle biochemistry and meat processing. After his postdoc training at Iowa State University, he worked at AgResearch, New Zealand as a Senior Scientist. Dr. Kim leads the Meat Science and Muscle Biology research program at Purdue University, focusing on identifying key biochemical mechanisms governing meat quality and developing systematic post-harvest strategies to improve meat quality attributes. He has published numerous articles including more than 115 peer-reviewed articles, 6 book chapters, 4 patents, and 115 proceedings, technical reports, and abstracts. Dr. Kim has been successful in acquiring research grants of over $4.8 million as a PI, including multiple USDA-NIFA awards. He received the 2018 Outstanding Young Researcher Award (Midwest ASAS) and Distinguished Achievement Award from AMSA.

Presentation Details
Title: Developing a smart-aging strategy to improve meat quality and value
Session: Meat Science and Muscle Biology
Date: Wednesday, July 9, 2025
Time: 3:15–3:45 PM
Room: Diplomat Ballroom 2