Research Seminar : High pressure processing to add value to food

Dr Robyn Warner
Meat Scientist and Research Team Leader,
CSIRO Food & Nutritional Sciences, Australia
Adjunct Associate Professor, University of Melbourne

Colour, flavour and texture are specific contributors to meat quality and are the current focus of Dr Robyn Warner's research.

Dr Warner manages national and international research projects for meat processors, major supermarkets and authorities including Meat & Livestock Australia and Meat Standards Australia.

She is also contributing to CSIRO's Meat Industry Services team, which provides expert assistance to the red meat processing industry in collaboration with Meat & Livestock Australia (MLA) and the Australian Meat Processor Corporation (AMPC).