B.Ag, B. Sci (Hons) (UWS) and PhD (CSU)
Dr Fowler joined the NSW DPI meat research team at Cowra while completing her PhD, which focused on the development and validation of a Raman spectroscopic hand held device to measure lamb quality. This has contributed to experience in carcase assessment, quantification of meat quality and fatty acid composition of meat as well as the development of technologies to measure meat and carcase qualities.
Stephanie has worked on projects as part of the Sheep CRC and ALMTech including the technologies to predict intramuscular fat levels and fat depth in sheep and lambs, improving the utilisation of cuts of heavy lambs and the nutritional composition of lamb cuts. Stephanie is also engaged with other technology based projects including the preservation of shelf life, the prediction of dark cutting, non-invasive measurement of animal age and the development of Raman spectroscopy to determine production system of origin of beef as well as the prediction meat and sensory traits.
Supervision of Honours and postgraduate students undertaking meat science projects at CSU, The University of Sydney and Shandong Agricultural University (China)