Dr. Yuan H. "Brad" Kim is an Assistant Professor in the Department of Animal Sciences at Purdue University. He received his M.S. from Kansas State University, and Ph.D. from Texas A&M University specialized in fundamental myoglobin chemistry and meat processing. After his postdoc training at Iowa State University, he worked at AgResearch, New Zealand as a Senior Research 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. Dr. Kim has published numerous articles including 48 peer-reviewed articles, 4 book chapters, 2 patents, 18 proceedings and 50 abstracts. Dr. Kim has been successful acquiring research grants over $1.5 million as a PI, including his recent USDA-NIFA AFRI award. Dr. Kim has been appointed to an Honorary Scientist and Advisor of the National Institute of Animal Science, Korea.