Shai Barbut

Shai Barbut is a researcher specializing in food science and poultry meat systems. His work focuses on carcass imaging, protein integration in meat systems, and aroma compound formation in meat products. He collaborates on interdisciplinary projects involving genetics, material science, and food chemistry. Barbut supervises PhD candidates in areas such as meat quality, Tibetan pork flavor analysis, and extruded casing development.

• Research Interests: Cooking loss mechanisms, plant protein integration in meat, poultry genetics, aroma chemistry, and food texture analysis.
• Collaborations: Involves projects with institutions studying hybrid meat systems, Tibetan pork processing, and environmental impacts on meat casings.

His recent publications (2024-2025) address turkey carcass imaging, soy protein effects on meat texture, and aroma compound dynamics under cooking methods. Projects include meat quality authentication and environmental adaptations in extruded casings.