Mark Richards

Dr Mark Richards

UW-Madison
(608) 262-1792

Innovations are needed in the areas of food safety, byproduct utilization, and manufacturing muscle foods that maintain high quality during extended storage periods.  The new facility is being designed with these areas of study in mind which dovetail with another focal point of the facility which is advancements in human health and disease prevention using animal-based models. This facility will expand our understanding of the basic chemistry, biology, and physical processes that occur in pre-mortem and post-mortem animal tissues so that real-world problems can be solved.