Phillip Strydom joined the Department of Animal Sciences Stellenbosch University on 1 July 2020. He was formerly head of the Meat Science Centre at the Animal Production Campus of the Agricultural Research Council. Over the past three decades his research focused on processes involved in the management and optimization of meat yield and quality. In this line of investigations, he has engaged with international research groups and spent a sabbatical year (2004) at INRA France. Prof. Strydom serves on the editorial boards of Meat Science. He has authored and co-authored several scientific papers and contributed to chapters in textbooks and encyclopaedias. At Stellenbosch University, he lectures undergraduate students in Meat Science and lead post graduate studies on Master and PhD level focussing on outcomes based research in collaboration with various sectors of the Meat Industry. Specific focus is value chain approaches to improve meat quality with specific emphasis on abattoir processes.