Macdonald Wick

Dr. Macdonald Wick is an Associate Professor at Ohio State University, based in Plumb Hall. His research focuses on animal science, meat quality, muscle biology, and sustainable aquaculture nutrition. He investigates the biochemical and physiological mechanisms underlying muscle development, meat tenderness, and feed efficiency in aquatic and terrestrial species.

Research interests include proteomic analysis of muscle proteins, the effects of dietary components on larval fish growth, and the valorization of agricultural byproducts. He explores topics such as enzyme hydrolysates in fish feed, flavor chemistry in livestock products, and the application of immunological tools for food safety.

His articles highlight contributions to understanding the impact of environmental and nutritional factors on meat quality, the development of novel feed formulations for aquaculture, and the optimization of meat processing techniques. He has also engaged in collaborative projects with organizations like the Illinois-Indiana Sea Grant.

Dr. Wick has no listed scientific awards or formal student advisees in the provided materials. His work bridges fundamental biology, food science, and sustainable agricultural practices.