Research Seminar : High pressure processing to add value to food
Tue Aug 21, 2012 01:00 pm
Room 128, Department of Food Science
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).
The Ontario Agricultural College
Established in 1874, OAC is a founding college of the University of Guelph, ranked as Canada's top comprehensive research university. OAC is Canada's largest and most comprehensive institution for education, research and extension service in agriculture, food, the environment, and rural communities in Canada and around the world.