Advisor
Dr. Mark P. Richards
Research Area
My current research is focused on examining the mechanism of solvent access to both hemoglobin and myoglobin. When the heme iron in hemoglobin and myoglobin oxidizes from a +2 to a +3 charge, it is accompanied by a color shift from cherry red to brown in meat. This is undesirable to consumers, and there are a number of strategies to stop or delay the oxidation of the heme iron. However, there are a few unknowns regarding how the structure of hemoglobin and myoglobin is modified in order to allow the oxidation of the heme iron, which is where my research plays a role.
Previous Universities Attended
B.S. Meat Science, Ohio State University, 2017
M.S. Animal Science, University of Wisconsin-Madison, 2019
Expected Graduation Date
Summer 2023
