Dr Stephanie Fowler joined the NSW DPI meat research team at Cowra while completing her PhD (graduated 2015), which focused on the development and validation of a Raman spectroscopic hand held device to measure lamb quality. This has contributed to experience in carcase assessment, quantification of meat quality and fatty acid composition of meat as well as the development of technologies to measure meat and carcase qualities.
Stephanie has worked on projects as part of the Sheep CRC and the Australian Livestock Measurement Technologies (ALMTech) including technologies for lamb quality assessment and improving the utilisation of cuts of heavy lambs (fabrication costs, new cuts and nutritive value) as well as other technology based projects such as the use of hypobaric chambers to preserve shelf life.
Current projects Stephanie is working on include verification of production system of origin for grass fed beef, NIR technologies to predict intramuscular fat levels in sheep and lamb meat and the development of technologies to measure the GR depth of lambs
She has currently published 20+ papers/reports and is an adjunct research associate with the Graham Centre of Agricultural Innovation and supervises students from Charles Sturt University (Wagga Wagga), University of Sydney and Shandong Agricultural University (China).