Department of Animal & Food Sciences Assistant Professor Chaoyu Zhai
Chaoyu Zhai, a scientist whose research combines advanced computational analysis with muscle food biochemistry to address some of the livestock industry's most persistent challenges, has been named an assistant professor in Texas Tech's Department of Animal & Food Sciences. He will officially join the tenure-track faculty on Sept. 1.
‘It is my great honor to be part of this world-renowned program in the beef capital of the world. I am thrilled to contribute to this legacy in this amazing team of faculty, staff and students.’
Zhai arrives from the University of Connecticut, where he served as an assistant professor in the Department of Animal Science 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.
He is a fast-rising researcher and collaborator who has served as a presenter or invited speaker on numerous topics. He has also been a leading investigator on research projects that have generated more than $3.2 million in external funding, including more than $2.2 million as the principal investigator.
“It is my great honor to be part of this world-renowned program in the beef capital of the world,” Zhai said. “I am thrilled to contribute to this legacy in this amazing team of faculty, staff and students.”
One of his 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.
At Texas Tech, Zhai 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.
In addition to his research, Zhai will teach undergraduate and graduate courses and serve as a career advisor for students pursuing degrees in food science.
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.
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.
Zhai joins one of the state’s largest and fastest-growing animal and food science programs. Texas Tech's Department of Animal & Food Sciences includes approximately 30 faculty members serving more than 1,450 undergraduate and graduate students. Faculty research spans meat science and muscle biology, food science and safety, animal nutrition, animal health and welfare, and companion animal science.
CONTACT: Chance Brooks, Chair and Professor, Department of Animal & Food Sciences, Texas Tech University at (806) 742-2808 or chance.brooks@ttu.edu
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