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Mark Richards is a Professor at the University of Wisconsin-Madison specializing in Meat Science. His research focuses on oxidative processes, primarily the functional aspects of hemoglobin and myoglobin. His work aims to elucidate the mechanisms behind the wide range of variation in auto-oxidation and heme dissociation, comparing hemoglobins across mammalian, avian, and fish species. He has led the identification of key amino acid sites in hemoglobins that control their functional properties, utilizing techniques such as site-directed mutagenesis to alter protein functionality.
University of Wisconsin-Madison • Madison, WI
Teaching and research in Meat Science.
Patent for methods related to protein extraction.
Department: Department of Computer Sciences