Keith Belk, PhD
Dr. Keith Belk is the Director of Eurofins’ Advanced Learning Institute and Professor and Holder of the Monfort Endowed Chair, Center for Meat Safety & Quality, Colorado State University (CSU), and as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as Professor and Head of the Department of Animal Sciences at CSU. He earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He currently serves in a consulting role as the Director of Education for Eurofins Rapid Microbiology Laboratories, LLC. Dr. Belk is also a member of the International Committee for the National Western Stock Show, the Board of Directors for the International Stockmen’s Educational Foundation, on the Academic Advisory Committee for the Meat Institute Protein PACT, and on the technical advisory committees for Sustainable Beef, JBS, Colorado Premium Foods, and Hawkins.
Below are resources from Dr. Keith Belk:
What are the labeling standards for gluten-free foods? Gain insights on the FDA's definition of gluten-free products and foods and how to meet voluntary labeling standards.
As exponential growth of plant-based foods continues, so does research and innovation with plant proteins. But what is the difference between proteins from plants versus animal sources? What challenges do scientists need to overcome? Learn more in the article!
Learn more about global food security, why it is important, and how food science and technology play an important role in mitigating global food insecurity and reducing food waste.
Carotenoids (like beta-carotene, lutein, zeaxanthin, lycopene, and astaxanthin) are of great interest in the food, animal feed, and dietary supplement industries for a variety of reasons. However, due to many factors, their stability in product formulations can be challenging. Find out more!
When developing a new food ingredient or product does it mean to be FDA-compliant? Food grade vs. food-safe, what's the difference? And how is a product generally recognized as safe? Learn more about these FDA terms and if they apply to you.
Learn about the basic concepts of food engineering and how it contributes to the field of food science.
How does food processing improve the safety, shelf life, palatability, and nutrition of food? Learn more about what food processing is and how it has evolved over time.
Food and supplement industry trends show consumers’ want more transparency. Learn more about what consumers are interested in and how working with a transparent third party lab can help you build a more trustworthy brand.
The multidisciplinary field of food science allows us to have safer, more storage-resistant, nutritious, and better-tasting food products. Gain insights into the different science disciplines that propel the field of Food Science including food chemistry, microbiology, processing, engineering, genomics, and sensory science.
Fermented foods have gained popularity in recent years. Learn about the fermentation process, how they contribute to food sustainability and safety, and how partnering with a reputable ISO 17025 laboratory like Eurofins is essential for the success of your product.
