Mark Richards, MS PhD

Professor
University of Wisconsin-Madison
Madison, Wisconsin, United States

Mark Richards is a Professor in the department of Dairy and Animal Sciences at the University of Wisconsin-Madison. He teaches courses in the technology of poultry products and the chemistry of food lipids. His research program addresses i) the heme microenvironment of myoglobin and hemoglobin in relation to discoloration and off-flavor formation that occurs in muscle foods, ii) mechanisms that limit the accumulation of dietary antioxidants into muscle, and iii) impacts of dietary oxidized lipids on meat quality and attributes of health. He also collaborates with industry partners in developing natural ingredients that provide superior quality with a cost advantage compared to approaches currently used in the marketplace.

Disclosure information not submitted.

Presentation(s):

• Aspects of myoglobin and hemoglobin-mediated lipid oxidation in muscle foods and its inhibition

  Tuesday, May 2, 2023
  3:50 PM – 4:10 PM MDT