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

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

Korinn Saker
Associate Professor
College of Veterinary Medicine
North Carolina State University
United States
College of Veterinary Medicine
North Carolina State University
United States

Kelly A Brayton
Associate Professor
Department of Veterinary Microbiology & Pathology
Washington State University
United States
Department of Veterinary Microbiology & Pathology
Washington 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

Mohammad Obaidat
Assistant Professor
Food Safety and Zoonotic Diseases
Jordan University of Science and Technology
Jordan
Food Safety and Zoonotic Diseases
Jordan University of Science and Technology
Jordan

Marianne Oropeza
Associate Professor
Department of Production Animal Medicine
Norwegian School of Veterinary Science
Norway
Department of Production Animal Medicine
Norwegian School of Veterinary Science
Norway