KARLSSON Anders

obtained a MSc in Agriculture Sciences in 1989 at the Department of Animal Breeding and Genetics and a PhD in Food Science in 1993 at the Department of Food Science, both at the Swedish University of Agricultural Sciences (SLU). He is Professor in Meat Science at the same university and, since 2016, Head of Department of the Department of Animal Environment and Health. His doctoral thesis looked into the biochemical and histochemical properties of porcine muscle fibres in relation to meat quality. He published various articles looking into factors connected to meat production (genetics, feeding, production system, etc.) during the whole production chain, and how these factors influence eating quality attributes of meat.