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Expert is an expert in biochemistry, biophysics and animal science, and the synthesis of these three into the field of animal products and human health. He understands the nutrient composition and nutrient functions of foods, the metabolism of lipids, carbohydrates, and proteins, and animal growth. His research program is related to the biochemistry and physiology of nutrition and is conducted partly as a joint effort with animal nutritionists.

For several years he has conducted studies on fat and the proportion of roughage to grain in the diet of dairy cattle, and their effects on the resulting fat content of milk and its fatty acid composition. Also he has studied the regulation of blood calcium concentration in dairy cows as well as the effect of dietary fat and fat-rich grains (such as soybeans) on the fatty acid composition of muscle and adipose tissue of beef cattle and pigs. Recent emphasis has been on the nutritional manipulation of the content of conjugated linoleic acid (CLA) in meat, milk and eggs.

MILK FEVER, MEAT TENDERNESS. He has worked on the causes and prevention of milk fever in dairy cows and the development, treatment and prevention of fatty liver and ketosis. In cooperation with scientists at the National Animal Disease Center, he is researching milk fever and vitamin D metabolism. Use of Vitamin D and its metabolites in the improvement of meat tenderness is being developed.

CHOLESTEROL HOMEOSTASIS. A major emphasis of his research program is the study of cholesterol homeostasis in animals. He is investigating the biochemical mechanisms by which the type and amount of dietary fat control the concentration of cholesterol in blood plasma and tissues. He is also studying the use of cholesterol reductase and reductase-containing microbes to prepare low-cholesterol foods.