Mark P. Richards

Mark Richards is a professor in the department of Dairy and Animal Sciences at the University of Wisconsin-Madison with an affiliate appointment in the Food Science Department. He teaches in Food Biochemistry 711, You and Your Food: Farm Table 210 and Introduction to Meat Science 305. His research program addresses Oxidative Processes emphasizing i) roles of myoglobin and hemoglobin as oxidants in relation to discoloration and off-flavor formation, ii) mechanisms that limit accumulation of dietary antioxidants into muscle, and iii) impacts of dietary oxidized lipids on meat quality and attributes of health. He also collaborates with industry partners in developing natural antioxidants that provide superior quality with a cost advantage compared to approaches currently used in the marketplace.

• Nguyen, H., Cheng, H., Wu, Y., Minkoff, B., Nguyen, T., Richards, M., Sussman, M., Le, H., & Shohet, J. (2025). Enhanced treatment uniformity of chemical and biological liquids in cold atmospheric plasma system using gas bubble mixing. MATERIALS ADVANCES, 6(24). https://doi.org/10.1039/d5ma00963d
• Baker, S., & Richards, M. (2025). Molecular Dynamics Reveals Unique Distal Histidine Positions and Interfacial Transitions of Fish and Mammalian Deoxyhemoglobin at Post-mortem pH. JOURNAL of AGRICULTURAL and FOOD CHEMISTRY, 73(33), 21059–21071. https://doi.org/10.1021/acs.jafc.5c05805
• Whalin, J., Wu, Y., Wang, Y., Suman, S. P., Shohet, J. L., & Richards, M. P. (2024). Use of plasma induced modification of biomolecules (PLIMB) to evaluate hemin dissociation from fish and bovine methemoglobins. Food Chemistry, 452, 139576. https://doi.org/10.1016/j.foodchem.2024.139576
• Wu, H., Tatiyaborworntham, N., Hajimohammadi, M., Decker, E. A., Richards, M. P., & Undeland, I. (2024). Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Critical Reviews in Food Science and Nutrition, 64(1), 153–171. https://doi.org/10.1080/10408398.2022.2105302

• AN SCI 210: You and Your Food: Farm/Table
• AN SCI 399: Coord Intrnshp/Cooprtv Educ.
• AN SCI 699: Special Problems
• AN SCI 799: Practicum – Animal Sci Tchng.
• AN SCI 990: Research
• DY SCI 990: Research
• FOOD SCI 711: Food Biochem
• FOOD SCI 990: Research