Prof. Robyn Warner has a Ph.D. in Food and Meat science from the USA. She has previously worked as a senior principal research scientist and team leader for CSIRO Animal, Food and Health Sciences, where she applied her meat science and muscle biochemistry training to problems confronting the meat industry. Prof. Warner has many publications, including 70 papers in refereed journals. She has received international and national awards for her role on the Meat Standards Australia food grading scheme. The latest award was the 2010 Eureka Prize as part of a team for Meat Standards Australia research and the previous award was the International Meat Secretariat Millenium Prize for Meat Science and Technology in 2000. Robyn Warner is Australia’s contact person for the Annual International Congress of Meat Science and Technology and received the American Meat Science Associations International Lectureship Award in 2014. Robyn is interested in conducting research to develop a through chain approach to ensuring a sustainable meat industry. Robyn has expertise in managing projects investigating on-farm, pre-slaughter and post-slaughter influences on meat quality and yield. These projects have included industry relevant nutritional and pre-slaughter interventions, modifications to the slaughter-floor management of the carcass, packaging interventions, consumer sensory perceptions as well as fundamental investigations of the biology biochemistry and biophysics of muscle in determining tenderness, colour, flavour and shelf-life.