Editorial Board Member - JVSAH

David E. Gerrard
ProfessorDepartment of Animal & Poultry Sciences
Virginia Tech
United States
RESEARCH INTERESTS:
The overall goal of Dr. Gerrard’s laboratory is to maximize the production of high quality meat. Three distinct yet related approaches have been utilized to attain this goal. Ongoing studies range from understanding the basic biochemistry involved in the transformation of muscle into meat, to applied studies involving technology transfer for monitoring fresh meat quality. In addition, Dr. Gerrard’s research includes fundamental studies focused on understanding muscle growth and development, which directly affects ultimate meat quality. This multidisciplinary approach to meat science spans several domestic and international laboratories.
Other Editorial Board Members - JVSAH

Feng LI
Professor
Department of Veterinary and Biomedical Sciences
South Dakota State University
United States
Department of Veterinary and Biomedical Sciences
South Dakota State University
United States

Stan W. Casteel
Professor
Department of Veterinary Pathobiology
University of Missouri
United States
Department of Veterinary Pathobiology
University of Missouri
United States

HAO SHI
Assistant professor
Department of Animal & Poultry Sciences
Virginia Polytechnic Institute and State University
United States
Department of Animal & Poultry Sciences
Virginia Polytechnic Institute and State University
United States

Renukaradhya J. Gourapura
Associate Professor
Food Animal Health Research Program,OARDC
The Ohio State University
United States
Food Animal Health Research Program,OARDC
The Ohio State University
United States

JIANGUO ZHAO
Professor of “100 talent” at the Institute of Zoology
Chinese Academy of Sciences
China
Chinese Academy of Sciences
China

Marcelo L. Rodriguez-Puebla
Associate Professor
Department of Molecular Biomedical Sciences
North Carolina State University
United States
Department of Molecular Biomedical Sciences
North Carolina State University
United States