Dr. Rebecca Delles joined Alltech as a postdoctoral research scholar in December 2013. Currently, Delles works at Alltech as a research scientist in meat chemistry. Her research primarily focuses on the impact of nutritional strategies on oxidative stability in fresh meat products and the identification of biomarkers that indicate the oxidative status levels of animals and/or muscle tissues. Delles has several peer-reviewed publications, and she is a member of the American Meat Science Association and the Poultry Science Association.
She received her bachelor's degree in medical technology from State University of New York at Fredonia in 2008. After completing an internship at Rochester General Hospital, she continued her graduate research at the University of Kentucky, receiving a master's degree in 2010 and a doctoral degree in 2013 in food science. Delles’ doctoral research involved investigating the influence of dietary antioxidant supplementation and oil quality on oxidative pathways, enzymatic properties and protein expression of broiler meat.