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Dr. Francine Giotto shares her journey from veterinary medicine in Brazil to becoming a meat science professor at New Mexico State University, where she revitalized the program after a long gap following her predecessor's retirement. 

• Originally from Brazil with parents in agriculture and food processing industries
• Holds degrees in veterinary medicine, animal production, and two PhDs in animal science and meat science
• Focuses research on combating pathogenic bacteria in meat using innovative methods like cold plasma technology
• Collaborates on sustainability initiatives to transform unused parts of carcasses into value-added products
• Exploring artificial intelligence applications to understand consumer purchasing preferences
• Responsible for educating the next generation of meat industry professionals
• Challenges include competing for limited funding across all university programs
• Many people outside agriculture don't realize meat science exists as a dedicated field
• Passionate about product development and innovation in the meat industry
• Favorite beef preparation is simply grilled steak with salt, reflecting Brazilian traditions

For more information about NMSU's meat science program or to inquire about training opportunities, visit their Facebook page or website at NMSU Meat Science.

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