Processing and its role in a sustainable red meat industry

29th & 30th November 2016

Robyn Warner
Professor in Meat Science, Melbourne University 

Robyn Warner works as Professor in Meat Science at Melbourne University in Australia, where she applies her meat science and muscle biochemistry training to problems confronting the meat industry.


She supervises post-graduate students, has published papers in refereed journals, given invited lectures in countries around the globe, and serves as an editor for journals and encyclopedias.  


She was the winner of the 2014 American Meat Science Association International Lectureship Award and has also received national and international awards for her role on the Meat Standards Australia food grading scheme.


Robyn is most interested in conducting investigations of the biology biochemistry and biophysics of muscle through the chain, from animals to consumers.  She is very interested in how the muscle responds to packaging systems and cooking, in determining consumer acceptability and meat quality.