This Chair works on the interaction between three focus areas: production/animal, fresh meat and processed meat/products. This research not only has the potential to produce higher quality meat products for the average consumer but will also focus on lower socio-economic groups. The Chair is co-hosted by the University of Fort Hare.
![149018470019475.png](/english/research-innovation/Research-Development/PublishingImages/integrity-ethics/human-research-(humanities)-ethics/149018470019475.png)
![Contact-.png](/english/research-innovation/Research-Development/PublishingImages/funding/university-funding/Contact-.png) | Prof Louw Hoffman |