Peter is an Associate Professor in meat science at the University of New England. Peter's research revolves around ensuring global consumer satisfaction of Australian red meat. This research covers all aspects of beef and sheep supply-chains focusing on critical control points which affect the eating quality of meat from on-farm to the consumer with a heavy focus on the relationship between genetics and meat quality. Peter is vice-chair of the Meat Standards Australia beef scientific pathways committee, member of sheepmeat scientific pathways committee, President of the Australian Intercollegiate Meat Judging Association and eating quality program manager of the advanced livestock measurement technologies project. Peter teaches undergraduate rural science, agriculture and agribusiness students at UNE and is very passionate about everything from soil to scotch fillets!