Processing and its role in a sustainable red meat industry

29th & 30th November 2016

David Hopkins
Senior Principal Research Scientist, NSW DPI Centre for Red Meat and Sheep Development

David Hopkins has two degrees from the University of Melbourne and completed his PhD at the University of New England focusing on biochemical mechanisms responsible for tenderization in meat. He worked for the Tasmanian Department of Agriculture before moving into a newly created position with NSW DPI where his focus is on meat science. His research has achieved commercial adoption such as VIASCAN®, new generation electrical stimulation, and SMARTSHAPE™.


David is currently an Editorial Board member of Recent Patents on Food, Nutrition & Agriculture and Agriculture and the Editor-in-Chief of Meat Science. He has published extensively on meat and carcase studies and authored more than 450 scientific papers. He was a member of the American Meat Science Association journal committee and is an Adjunct Professor (Charles Sturt University, Wagga, Australia; University of New England, Armidale, Australia; Shandong Agricultural University, Taiwan, China).