معرفی
Dr. Byungrok Min serves as Full Professor in the Department of Agriculture, Food, and Resource Sciences at the University of Maryland Eastern Shore (UMES), within the School of Agricultural and Natural Sciences (SANS). Appointed at UMES since 2010, he advanced from Assistant Professor (2010-2017) to Associate Professor (2017-2022) before achieving Full Professor status in 2022. His research bridges agricultural production and food science with specialization in meat and poultry quality.
Dr. Min holds a PhD in Meat Science and Food Science and Technology from Iowa State University (2006), complemented by an MS in Meat Science (1995) and BS in Animal Science (1993) from Seoul National University. This foundation supports his interdisciplinary approach to food science challenges.
His research program focuses on meat quality determinants, investigating environmental stressors' impacts on poultry production, lipid oxidation mechanisms in meat matrices, and bioactive phytochemical applications in animal feeds and human foods. Key innovations include developing non-invasive woody breast detection methods and characterizing egg-derived phosphopeptides for functional food applications. Recent work demonstrates increasing integration of omics technologies and international collaboration.
Analysis of his 15 most recent publications (2014-2024) reveals consistent productivity with 6 papers published in 2021-2024. His work spans meat science (50%), poultry science (30%), and food chemistry/nutrition (20%), with growing emphasis on bioactive compounds and food safety applications since 2020.
Dr. Min received the Outstanding Research award from UMES SANS in 2022, recognizing his scholarly contributions. His publications appear in high-impact journals including Journal of Animal Science and Technology, Pathogens, and Journal of Functional Foods, demonstrating rigorous peer-reviewed output.
As an educator, he teaches core courses in animal science and food chemistry while supervising graduate research through individual studies. His 2016 publication on agricultural research internships highlights commitment to student skill development. Active grant funding is evidenced by sustained publication output across meat science, poultry research, and food chemistry domains.
Though no formal lab name is specified, Dr. Min leads research activities within UMES's Department of Agriculture, Food, and Resource Sciences infrastructure. His team investigates meat quality parameters, bioactive compound extraction, and food safety interventions using specialized equipment for meat analysis, lipid oxidation studies, and bioactive compound characterization.
