I completed my PhD in Nutrition at the University of Pretoria in 2015, on the suistainability of red meat from a human nutrition perspective including the effect of feeding on the nutritional profile of meat. My academic background includes an BSc(Hons) in Food Science and Nutrition.My research focus has been on nutrient composition of food products and the role thereof in human nutrition and sustainable environments. I've been the principle investigator (planning, coordinating, managing and conducting) numerous research projects for which I've successfully leveraged funding from industry. I’ve participated and completed the EuroFIR Course on the Production and Use of Food Composition Data in Nutrition, in Bratislava, Slovakia in 2008. Academic and consumer education outputs include a book entitled: Red Meat in Nutrition in Health (2012) which contains condensed chapters reviewing and translating scientific evidence related to red meat intake and pressing topics in human health such as obesity, hypertension and cancer. In 2014 I co-authored two supplementary chapters to this book focused on red meat in pregnancy and red meats’ role in sports nutrition. In August 2014 an article I wrote related to the nutritional considerations of Meatless Mondays was awarded with publication as part of the young science-writing effort by the Mail & Guardian, and I’ve freelanced for publications such as The Food & Beverage Reporter and Red Meat/Rooivleis. With more than 15 peer reviewed scientific articles in accredited journals, and 40 presentations at conferences, I’ve decided to join industry in 2017. As Head of Technical at the Cavalier Group I’ve managed to combine the sciences with real world applications at one of the fastest growing retail packing value chains in the red meat industry within South Africa. Within this position I oversee and guide Research and Development, Quality Assurance, Agricultural Compliance (incl. Animal Welfare), and Product Process Control.