Professor Shai Barbut

University of Guelph, Canada

Professor Barbut is known for his expertise in meat quality, protein gelation with an emphasis on structure function relationships, rheological properties and food safety. His research focuses on the following topics:

  • Meat and poultry primary and further processing.
  • Use of non-meat ingredients to enhance texture, acceptability, and yield of meat products (e.g., use of organogels, hydrocolloid gums, non-chloride salts, soy/dairy proteins).
  • Structure and function relationships within protein gel matrixes (using small and large deformation techniques, microscopy, X-ray).

Safety of processed meat products (e.g., inactivation of E. coli O157:H7 in dry fermented products; validation of critical control points to reduce Salmonella).  

8.30-9.00 AM

Friday 29 April 2022

Automation in the meat industry - The impact of the pandemic

8.30-9.00

April 29, 2022 Conference Program April 29, 2022 #1

Keynote speech 5

Automation in the meat industry - The impact of the pandemic