Phone
Richards is a professor at UW–Madison and studies oxidative processes in proteins, with a focus on hemoglobin and myoglobin across different species. His research uses techniques like site-directed mutagenesis and protein crystallography to understand how structural differences influence oxidation, heme stability, and vitamin E metabolism. This work helps identify key protein sites that affect function and stability in mammals, birds, and fish.
Graduate student (pictured above): Xin Qing is pursuing her Ph.D. in nutritional sciences at UW-Madison. She is a research assistant in the Department of Dairy and Animal Sciences and is mentored by Mark Richards. In addition to her education, she also has experience as a scientific graphical designer.
Whey Protein Phospholipid Concentrate (WPPC) is prone to oxidation during processing and storage, which reduces its quality and value. This project explores a new fluidized bed drying (FBD) method that shows promise in reducing oxidation and improving protein digestibility compared to traditional spray drying (SD). In collaboration with Wisconsin-based AbE Manufacturing, researchers aim to produce higher-quality WPPC with extended shelf life, better nutritional benefits, and potential therapeutic applications for metabolic health.