Dr. Dong U Ahn

Dr. Ahn's area of research is in basic and applied research related to poultry products such as mechanisms and prevention of lipid oxidation in meat and poultry, dietary and irradiation interventions on the pathogen reduction and quality of meat, characterization of flavor and taste compounds in irradiated cooked meat products, separation and utilization of value-added components from egg, and development of functional bioactive peptides from egg proteins.