Dr. Adam Lock is an associate professor in the Department of Animal Science at Michigan State University. Originally from a dairy farm in the southwest of the United Kingdom, Dr. Lock received his PhD from the University of Nottingham and completed a post-doc at that institution as well as at Cornell University.
Dr. Adam Lock had a research and teaching appointment at the University of Vermont from 2006 to 2009 before moving to his current research and extension appointment at Michigan State University in 2009. His research and extension programs focus on fatty acid digestion and metabolism in the dairy cow and the impact of bioactive fatty acids on animal production and human health.
Currently Dr. Lock investigates fatty acid absorption, fat supplementation strategies, milk fat depression, and the regulation of milk fat synthesis. Dr. Lock is recognized for his ability to communicate to many sectors, from dairy farmers to dietitians and has spoken extensively at regional, national, and international conferences.