JSR Genetics appoints meat science director

Affirming its strong commitment to improving the eating quality of pork, JSR Genetics has appointed Caroline Mitchell as director of meat science.

Ms Mitchell, who completed a degree at Nottingham University in Applied Biology and went on to study an MSc in Meat Science & Technology at Bristol, joined JSR Genetics in 2006. She gathered experience within the AI laboratory at Thorpe Willoughby and in the R&D department during her first year, before moving to the position of meat scientist in 2007. This then led to the establishment of the JSR Food Quality Centre.

Ms Mitchell now heads the JSR Food Quality Centre, which not only acts as a test bed for JSR’s own pork products, but is available to hire and regularly conducts assessments on other meat such as lamb, beef and chicken and has also previously carried out work on peas.

“I am thrilled to be given such a unique opportunity within JSR and I am looking forward to the challenges and opportunities ahead, Ms Mitchell, who is not only the youngest director to be appointed at JSR, but the first woman too, said.

“Meat quality and its improvement is a priority within JSR and I believe that my appointment firmly and visibly cements this commitment to the wider Industry.”

JSR chairman Tim Rymer said the work Ms Mitchell undertook at the JSR Food Quality Centre allowed the company to become the leading genetics company in the field of meat quality.

“Our dual strategy of producing and selling pigs that are ‘Fit for Farm and Fit for Fork’ gives us a unique point of difference to be able to offer an even higher quality pork product to our customers,” he added. “I’m delighted for Caroline and we’re looking forward to developing our products even further in the future through her important work.”

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