Program Manager Market Access Science & Technology - Meat & Livestock Australia
Ian Jenson is a microbiologist with degrees in microbiology and biotechnology, and has conducted research on innovation processes. He has worked in microbiological research, quality, food safety and customer technical services in both industrial fermentation and food industries in Australia and a number of other countries. Ian’s food experience includes and wide range of food products as well as meat. He has been active in professional associations in Australia and internationally, has authored or co-authored over 40 scientific publications or book chapters, and made presentations at a number of Australian and international conferences. For the past 17 years Ian has led the Australian red meat industry’s food safety research program, working with scientists in Australia to understand how to manage risks associated with meat products, control of meat hygiene, management of shelf life and providing maintaining consumer trust. He also works with the meat supply chain, Australian and importing country standards setters and regulators to ensure that Australian meat is internationally recognised as a safe and quality product.
Case study: Smart Packaging – Technology in Practice – Vacuum packed red meat: real-time management of shelf life in the supply chain