Stephanie Fowler is a Research Scientist (Meat Science) with NSW DPI, who focuses on technologies to assess meat and eating quality as well as nutritional value and carcase attributes as well as factors which impact on carcase quality and nutritional value of meat. She has currently coauthored more than 20 articles/reports, a scientific book chapter, and 25 conference papers. She is also involved with several institutions, supervising master’s students with Shandong Agricultural University (SDAU), China, and Charles Sturt University. She is also an Adjunct Research Associate with the Graham Centre of Agricultural Innovation.