Affirming their strong commitment to improving the eating quality of pork, JSR Genetics has appointed Caroline Mitchell as Director of Meat Science.
Caroline, 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. Caroline 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.
Headed by Caroline, the JSR Food Quality Centre 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.