主講人：Bowker Brian
時間：2019年12月17日（周二）13:30-15:00
地點：理科組團D樓413
主辦：科研處、食品科學(xué)學(xué)院
聯(lián)系人：吳佳卿 86178311
Bowker Brian簡介：
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博士是位于喬治亞州雅典市的美國國家家禽研究中心(U.S. National Poultry Research Center)質(zhì)量與安全評估研究部(USDA-ARS)的食品技術(shù)研究員。他是一個多方面項目的首席科學(xué)家，負責(zé)評估和改進禽肉、禽蛋和飼料的質(zhì)量。他進行研究，以了解控制家禽肉類質(zhì)量的機制，并推動快速、無損技術(shù)的發(fā)展，以評估家禽肉類質(zhì)量。此前，Bowker博士曾在美國農(nóng)業(yè)部位于馬里蘭州貝爾茨維爾的食品技術(shù)與安全實驗室工作。他在普渡大學(xué)獲得了動物科學(xué)學(xué)士學(xué)位和肉類科學(xué)和肌肉生物學(xué)博士學(xué)位。
主要內(nèi)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.
