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SESSION 3: Yan Campbell
Dr. Yan Campbell, Ph.D., M.S. Assistant Professor, Poultry Processing Specialist, Prestage Department of Poultry Science, North Carolina State University
Bio
Dr. Campbell is a food scientist as an assistant professor in the Prestage Department of Poultry Science as the Poultry Processing Specialist. Before she joined NC State, she worked on teaching and research in the areas sensory evaluation, food chemistry, new food product development as a sensory scientist, meat scientist and food scientist and helped many companies solve challenging issues. She is an expert in meat science, research development and product troubleshooting and improvement. Her Extension, research and teaching programs will focus on enhancing poultry meat quality, development and product sustainability.
Poultry Processing at North Carolina State University
The poultry processing programs at NC State will be focused on broiler, turkey and egg processing. For chicken and turkey processors, my Extension programs will encompass primary and secondary processing, as well as further processing. The egg processing will be covering primarily the egg functionality and products. The focus of these programs will be defined based on the needs of the poultry industry. The format of these programs will also be influenced by industry input. As for research programs, our programs will focus on poultry meat quality, product development, process improvement, quality control, sensory and shelf life testing. We are driven to help solve industry problems via scientific research methods and approaches. Please reach out to us for any of your processing issues and research needs.
