Charles Sturt University
Graham Centre for Agricultural Innovation

Grain and meat quality

About this pathway

Research is focused on increasing the value of grains and meat through improvements in processing and market-led product innovation. Key research strengths include nutrition and health attributes, consumer perceptions and innovation across the value chain including processing and market development.

Research Pathway leader

This pathway is led by Professor Chris Blanchard.

Pathway team

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Our key research

Functional Grains Centre

Functional Grains Centre

The Functional Grains Centre is focused on improving the value of grain through research on grain production systems, grain processing for the development of high value grain products and markets.

Meat quality

Meat quality

Research from paddock to plate to increase the value of meat products.