Dr. Mahesh Nair is an Associate Professor of Meat Science in the Department of Animal Sciences at Colorado State University. He received his B.S. in Veterinary Medicine from Kerala Agricultural University, India (2009), and M.S. (2012) and Ph. D. (2017) from the Department of Animal and Food Sciences at the University of Kentucky. Dr. Nair’s research focuses on the fundamental and applied aspects of fresh meat quality, with an emphasis on meat color and shelf life. His other research interests include postmortem muscle biochemistry, as well as the interactions between protein and lipid oxidation. He has authored or co-authored more than 90 peer-reviewed journal articles and five book chapters, in addition to several abstracts presented at scientific conferences. He has generated more than $5 million in research funding and has served on over 30 graduate committees, either as a chair or as a committee member.