David Velazco is a PhD candidate in animal sciences at Colorado State University. He was born and raised in Monterrey, Mexico. Starting in 2014, he studied Food Science at Kansas State University, focusing on Meat Science, Sensory Analysis, and Pet Food Formulation. In the summer of 2020, he achieved a Master of Science at the University of Nebraska-Lincoln, focusing on the effects of extra-pharmaceutical supplementation of alpha-tocopherol on beef intended for dry aging. He is pursuing a Doctorate in Meat Science and Animal Welfare, studying the impact of live animal factors related to animal well-being on the value of bison. His current research compares the mitochondrial respiration rate and electron transport chain protein abundance of bison and beef.