Prof. Robyn Warner is the Domain leader for Food and Nutritional science in the School of Agriculture and Food at The University of Melbourne. She is Australia’s contact person for the Annual International Congress of Meat Science and Technology, the editor-in-chief for the Meat Science section of the on-line journal Food, and the Chair of the Melbourne University sponsored Hallmark Research Project Initiative Future Food.
Prof. Warner has a PhD. 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 food biochemistry training to problems confronting the food industry.
Prof. Warner has many publications, including over 100 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.
Areas of interest and expertise include generally, developing a through chain approach to ensuring a sustainable future food industry and specifically, packaging interventions and smart packaging, consumer sensory perceptions as well as fundamental investigations of the biology biochemistry and biophysics of muscle and food in determining tenderness, colour, flavour and shelf-life.