Gale Strasburg

Gale Strasburg is a Professor in the Department of Food Science and Human Nutrition at Michigan State University. His research focuses on molecular mechanisms of muscle growth and development, particularly in avian species, and the impact of environmental stressors like thermal challenges on muscle physiology. He is also a leading expert in aflatoxin contamination in agricultural products, including sunflower seeds, and its implications for food safety and human health.

Dr. Strasburg holds an M.S. and Ph.D. in Muscle Biology from the University of Wisconsin-Madison, followed by postdoctoral training at the Boston Biomedical Research Institute. His work integrates genomics, cell biology, and food science to address challenges in meat quality, muscle disorders, and mycotoxin mitigation.

Research interests include the molecular basis of muscle development, thermal stress effects on satellite cells, and the detection/prevention of aflatoxin in agricultural commodities. His lab has pioneered studies linking aflatoxin in sunflower seeds to liver carcinogenesis, with implications for global food safety.

Key trends in his publications (2017–2025) emphasize thermal stress effects on avian muscle cells, genomic responses to environmental challenges, and omics-driven approaches to food safety. He has extensively studied lipid metabolism, signaling pathways (mTOR, Wnt), and RNA regulation in muscle development.

Labs/Teams: The Strasburg Laboratory at MSU focuses on interdisciplinary research at the intersection of food science, molecular biology, and agricultural safety. No notable awards or grants are explicitly listed in the provided text.