Chaoyu Zhai, Ph.D.

Research Focus

Dr. Chaoyu Zhai's research examines how noninfectious animal diseases, feed additives and differences among muscle types influence the biological pathways that ultimately shape fresh meat quality. He plans to establish a nationally competitive research program focused on food chemistry and the sustainability of meat and dairy protein systems. His work will integrate mitochondrial functionality and cutting-edge omics technologies — including proteomics, peptidomics, and metabolomics — while leveraging the university's advanced mass spectrometry capabilities to better understand the molecular factors that influence food quality.

One of Zhai's long-term research goals is to develop practical, cost-effective pre- and post-harvest strategies that improve meat quality while enhancing the sustainability of U.S. livestock production. Central to that work is understanding how biological systems, including muscle mitochondria, the proteome, peptidome and metabolome, respond to production practices and ultimately affect meat characteristics valued by both producers and consumers.

Zhai has been recognized nationally for his scholarly contributions, including receiving the American Meat Science Association’s 2026 Achievement Award. He is an active member of the AMSA, the American Society of Animal Science, the American Association for the Advancement of Science and the American Chemical Society.

Background

Prior to joining the TTU Department of Animal & Food Sciences, Zhai served as an assistant professor in the Department of Animal Science at the University of Connecticut and received the Early Career Research Award from the College of Agriculture, Health and Natural Resources. His research examines how noninfectious animal diseases, feed additives and differences among muscle types influence the biological pathways that ultimately shape fresh meat quality.

Before joining the University of Connecticut, Zhai served as a graduate research assistant in Colorado State University's Department of Animal Sciences, a visiting research scholar in the University of Kentucky's Department of Animal & Food Sciences, and a graduate research and teaching assistant in the College of Food Science & Engineering at Shandong Agricultural University in China. 
He earned bachelor's and master's degrees in food science and engineering and agricultural product processing and storage engineering, respectively, from Shandong Agricultural University before completing his doctorate in animal sciences at Colorado State University.