P. Brett Kenney

P. Brett Kenney is a Professor of Food Science at the Davis College of West Virginia University, managing the Davis College Meat Lab. He holds expertise in seafood science, meat science, aquaculture, and animal science, with a focus on unsaturated fatty acids and fish products.

• Education:
  • B.Sc. in Animal Science, West Virginia University
  • M.Sc. in Food Science, Oklahoma State University
  • Ph.D. in Animal Science/Meat Science, Kansas State University

Dr. Kenney’s research explores aquaculture systems, nutritional impacts on fillet quality, and genetic regulation in fish muscle development. His work bridges food technology with sustainable aquatic practices.

Key publication trends include genomic analysis of rainbow trout, dietary effects on salmon quality, and RNA-based studies of fish growth variability. Topics span from molecular genetics to industrial aquaculture applications.