Michael Chao

Dr. Michael Chao is an Associate Professor at the Department of Animal Sciences and Industry, Kansas State University. His role is 60% research and 40% teaching, focusing on lipidomic approaches to muscle tissue analysis and improving U.S. red meat value. He teaches advanced meat science and is developing a meat-based course.

Education:

• B.S., University of California-Davis, 2007
• M.S., University of California-Davis, 2011
• Ph.D., University of Nebraska-Lincoln, 2015

Research Interests: Dr. Chao’s work combines lipidomics with sensory and connective tissue analysis to enhance meat quality for global markets. He also explores niche meat processing techniques for domestic-ethnic and international consumers. His expertise bridges meat science and muscle biology, with a focus on practical applications in livestock production and export.

Awards: No scientific awards explicitly listed in the provided text.

Advising & Grants: No advisees or grants mentioned. His professional experience includes roles with the US Meat Export Federation, including leading auditing teams in Taiwan and China.

Labs/Teams: Affiliated with the Department of Animal Sciences and Industry facilities at Kansas State University. Collaborates with industry partners to advance meat science research and education.