Meet Nikolay Kolev<\/strong>, a 2024\u201325 Fulbright Scholar<\/strong> from the University of Food Technologies in Plovdiv. His home institution is a particularly exciting partner for us, as its strong focus on food science and meat technology is not the most common area among our Bulgarian grantees (although we have had quite a few American food anthropologists come to study Bulgaria’s delicious traditions!). During his five-month fellowship at the University of Kentucky, Nikolay worked at the intersection of animal nutrition and food quality \u2013 a lesser known but important field that connects science directly to the food on our tables.<\/p>\n How would you explain the gist of your project to non-specialists? <\/strong><\/p>\n The original idea was to explore how feeding lambs with red clover, a plant rich in natural antioxidants, might improve meat quality. Due to weather and animal availability, we couldn\u2019t run the live-animal trial, but I focused instead on related studies with beef and lamb. In simple terms, I looked at how factors like storage and cooking temperature affect the color, taste, and shelf life of meat. This is important because consumers want meat that is not only safe and tasty, but also nutritious and appealing. Plants like red clover may help us achieve that by supporting both animal health and product quality.<\/p>\n<\/div>\n<\/div>\n [\/et_pb_text][dsm_masonry_gallery gallery_ids=”12172,12166,12168″ dsm_sort_images=”off” columns=”2″ use_horizontal_order=”off” use_zoom_on_hover=”on” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/dsm_masonry_gallery][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n So the saying \u201cyou are what you eat\u201d also applies not just to humans but to animals as well?<\/strong><\/p>\n Absolutely. An animal\u2019s diet has a direct effect on the meat we eventually eat. What goes into the feed changes the flavor, tenderness, juiciness, and even the color of the meat. By paying attention to diet, farmers and scientists can improve both the wellbeing of the animals and the quality of food that reaches our tables.<\/p>\n The University of Food Technologies in Plovdiv, and the University of Kentucky are combining their strengths in this research. Tell us a little more about this exciting partnership that brings Bulgarian and American scientists working together.<\/strong><\/p>\n The collaboration was a great match. In Kentucky, I had access to state-of-the-art labs and expertise in meat science. From Bulgaria, we bring strong knowledge in food technology and processing. Together, we explored how nutrition and handling affect meat quality, and we are preparing publications to share our findings. Even more exciting still, this partnership has opened doors for future exchanges and joint projects. For example, colleagues from Kentucky will be joining our scientific conference in Plovdiv later this year – the start of what I hope will be a lasting institutional connection.\u00a0<\/p>\n Besides the academic impact of your visit, what are your top three personal highlights from your stay in the US?<\/strong><\/p>\n It\u2019s hard to pick just three, but here they are:<\/p>\n Many thanks to Nikolay for sharing his insights and experiences with the Fulbright community. After this conversation, we\u2019ll probably never look at a lamb chop or beef steak the same way again\u2014wondering not just about how it\u2019s cooked, but also what the animal ate before it ever reached our plate!<\/p>\n [\/et_pb_text][dsm_masonry_gallery gallery_ids=”12170,12168″ dsm_sort_images=”off” columns=”2″ use_horizontal_order=”off” use_zoom_on_hover=”on” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/dsm_masonry_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Interview by Maria Kostova Meet Nikolay Kolev, a 2024\u201325 Fulbright Scholar from the University of Food Technologies in Plovdiv. His home institution is a particularly exciting partner for us, as its strong focus on food science and meat technology is not the most common area among our Bulgarian grantees (although we have had quite a few American food anthropologists come to study Bulgaria’s delicious traditions!). During his five-month fellowship at the University of Kentucky, Nikolay worked at the intersection of animal nutrition and food quality \u2013 a lesser known but important field that connects science directly to the food on our tables. How would you explain the gist of your project to non-specialists? The original idea was to explore how feeding lambs with red clover, a plant rich in natural antioxidants, might improve meat quality. Due to weather and animal availability, we couldn\u2019t run the live-animal trial, but I focused instead on related studies with beef and lamb. In simple terms, I looked at how factors like storage and cooking temperature affect the color, taste, and shelf life of meat. This is important because consumers want meat that is not only safe and tasty, but also nutritious and appealing. Plants […]<\/p>\n","protected":false},"author":6,"featured_media":12170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-12162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bulgarian-grantees"],"yoast_head":"\n\n