Background:
A native of Hillsboro, Ohio – Dr. Bohrer began his appointment at The Ohio State University in August 2020. Dr. Bohrer grew up on a diversified livestock/crop farm and developed a strong interest in livestock at a young age through the 4-H program.
Dr. Bohrer completed his university education at The Ohio State University (B.Sc. in 2011 and M.Sc. in 2013) and the University of Illinois (Ph.D. in 2016). His graduate training was advised by Dr. Dustin Boler at the Ohio State University (M.Sc.) and the University of Illinois (Ph.D.). His M.Sc. thesis focused on sodium reduction in processed bacon and ham sourced from Berkshire pigs, and his Ph.D. thesis focused on the mechanistic action and application of a beta-3 selective adrenergic modulator (LY488756; now marketed under the trade name Experior) in finishing cattle. After completing his Ph.D. and prior to returning to The Ohio State University, Dr. Bohrer was an assistant professor (from 2016 to 2020) in the Department of Food Science at the University of Guelph in Ontario, Canada.
Research Interests:
The Bohrer research group focuses on several research themes within the meat science and muscle biology discipline. Current and past research themes include:
- Live animal growth and development
- Fresh meat evaluation and fabrication
- Manufacture and evaluation of further processed meat products
- Nutrient density and nutritional quality of protein foods
- Evaluation of value-added protein foods
Dr. Bohrer enjoys the opportunity to collaborate with other research groups around the world. He has worked with research groups from many different countries and hopes to continue to explore ways to strategically collaborate and connect with more researchers in the future.
Opportunities for Students and Young Professionals:
A central component of Dr. Bohrer’s research program is providing opportunities for students and researchers to grow as scientists and industry professionals. Dr. Bohrer has experience working with students from all over the world and values the different perspectives that both domestic and international students can bring to the program.
As a member of the Bohrer research group, students receive training specific to meat science and muscle biology. Dr. Bohrer encourages independence of team members while also facilitating an environment conducive to the development of technical and interpersonal skills. If you are interested in joining the Bohrer research group, please contact Dr. Bohrer for more information and available positions.
Courses Taught:
- ANIMSCI 3300 (Livestock Selection and Evaluation)
- MEATSCI 4510 (Processed Meats)
- MEATSCI 5510 (Advanced Meat Science)
- MEATSCI 5810 (Branded Meat Products)
Membership/Professional Affiliations:
- American Meat Science Association
- Canadian Meat Science Association
- Institute of Food Technologists
- American Society of Animal Science
