Dr. Yongjie Wang is a Tenure-track Assistant Professor at North Carolina A&T State University specializing in Meat Science and Muscle Biology. He finished his Ph.D. degree at the University of Arkansas and his Postdoc training at Weill Cornell Medicine. His research focuses on the effects of pre-harvest factors, such as diet, environment, and genetics, on muscle development and meat quality in livestock. With extensive experience in both research and education, Dr. Wang is committed to advancing sustainable agricultural practices and mentoring the next generation of animal science professionals.