Derico Setyabrata

Dr. Derico Setyabrata is an Assistant Professor of Meat Science and Muscle Biology at the University of Arkansas, affiliated with the Dale Bumpers College of Agricultural, Food and Life Sciences. He holds a Ph.D. and B.S. in Animal Science and Food Science from Purdue University (2021 and 2016, respectively). His research focuses on post-harvest strategies in meat science, including dry-aging processes, multi-omics approaches, and novel technologies to improve meat quality, sustainability, and nutrition. Key areas include flavor development, oxidative stability, and value-added meat product innovations.

Education:

• Ph.D. in Animal Science (Meat Science), Purdue University, 2021
• B.S. in Food Science, Purdue University, 2016

Research interests span meat quality assessment, proteomics/metabolomics profiling, and sustainable meat production. His work addresses challenges in meat aging, microbial interventions, and functional ingredient development from byproducts.

Notable research trends include analyzing dry-aging methods, microbial activity in meat crusts, and leveraging metabolomics to understand flavor and texture dynamics. His studies also explore freezing/aging sequences and novel protein sources in meat emulsions.

Scientific awards and grants are not explicitly listed in the provided data. He advises no listed students but collaborates on projects involving sensory evaluation, biochemical analysis, and food safety.

Laboratory and team affiliations are not detailed, but his work aligns with the Department of Animal Science's focus on applied food systems research.