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Brad (Yuan H) Kim

Animal Sciences 

  • Assistant Professor of Animal Sciences
CRTN Room 2056
270 S. Russell St.
West Lafayette, IN 47907-2041

Area of Expertise: Meat Science and Muscle Biology

Education: B.S., Konkuk University, Korea; M.S., Kansas State University; Ph.D., Texas A&M University; Post-doctoral training: Iowa State University

Research Interests
Dr. Brad Kim's Laboratory Web Page
Google Scholar Website

ANSC 59500 - Advanced Meat Science

Awards and Honors
Distinguished Achievement Award. 2018. American Meat Science Association
Outstanding Young Research Award. 2018. Midwest ASAS
USDA-NIFA AFRI Grant Award. 2017
Honorary Scientist & Advisor, National Institute of Animal Science, Rural Development Administration, Republic of Korea. 2016 - 2018
Tomorrow's Leaders, AgResearch, New Zealand. 2012

Personal Information
Dr. Kim is married with two children (Korean-Kiwis). Brad serves as a faculty advisor of Purdue Koran Christian Fellowship and lay pastor and worship leader at the Korean Presbyterian Church of Purdue. 

Awards & Honors

(2019) Distinguished Achievement Award. American Meat Science Association.

Selected Publications

Teixeira, P. D., Tekippe, J. A., Rodrigues, L. M., Ladeira, M. M., Pukrop, J. R., Kim, B. H., & Schoonmaker, J. (2019). Effect of ruminally protected arginine and lysine supplementation on serum amino acids, performance, and carcass traits of feedlot steers. Journal of animal science, 97(8), 3511--3522.

Hirsch, A., Cho, Y., & Kim, B. H. (2019). Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization. Current Research in Food Science, 1, 17-23.

Penick, M. L., Kim, H., Setyabrata, D., Waddell, J. N., Bidwell, C. A., & Kim, B. H. (2017). Callipyge genotypic effects on meat quality attributes and oxidation stability of ovine M. longissimus. Small Ruminant Research, 146, 5 - 12. doi:http://dx.doi.org/10.1016/j.smallrumres.2016.11.011

Department of Animal Sciences, 270 S Russell Street, West Lafayette, IN 47907 USA, (765) 494-4808

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