Dr Tania Ngapo is a Meat Scientist at the Saint Hyacinthe Research and Development Centre of Agriculture and Agri-Food Canada (AAFC). She obtained her PhD in Meat Science in the Department of Biotechnology and Bioprocess Engineering at Massey University in New Zealand in 1995. Prior to taking up her post at AAFC in 2005, Tania worked as a Meat Scientist at Food Science Australia in Melbourne, Australia and INRA-Theix near Clermont Ferrand, France. Her research themes are the improvement of nutritional, sensory and technological characteristics of meat and meat products, and the determination of preferences and perceptions of meat consumers as a means to producing a meat that better responds to market demands.