DE SMET Stefaan

grew up on a livestock farm and graduated in 1986 as an Agricultural Engineer at Ghent University, where he also performed his PhD research on rumen protozoa. He later switched to meat quality research and is now full professor in Animal Science at Ghent University; teaching Animal Production and Meat Science. His research focuses on factors determining sensory and technological meat quality, and on the nutritional and health value of meat (products). He is vice-president of the Belgian Association of Meat Science and Technology (BAMST). In 2015, he was one of the 22 experts serving on the WHO/IARC working group looking into the carcinogenic risk of red and processed meats.