Dr. Brad Kim leads the Meat Science and Muscle Biology research program at Purdue University, focuing on improving meat quality attributes (fresh and processed meat) and enhancing functional properties of muscle foods through both fundamental and applied approaches.
Our mission is to make an impact and contribution to the world by achieving excellence in the development of novel and innovative research in meat science and muscle biology, providing high quality teaching and mentoring, and the dedication of service to the industry, consumer groups, and stakeholders in Indiana, the nation and the world.
Dr. Brad Kim
Creighton Hall of Animal Sciences
270 S Russell St
West Lafayette, IN 47907