Rebecca Delles received her bachelor’s degree in medical technology at SUNY Fredonia in 2008, after completing an internship at Rochester General Hospital. She attended the University of Kentucky for her graduate work and received her Master of Science degree in food science in December 2010, and her doctoral degree in December 2013. Her doctoral research investigated the influence of dietary antioxidant supplementation and oil quality on the oxidative and enzymatic properties, and protein expression of broiler meat. She joined Alltech as a post-doctoral research scholar in December 2013. Currently, Rebecca 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.