AMSA said in the citation that Professor Wood is internationally renowned for his work on effects of fatty acids on meat quality and on understanding variations in the body composition, nutritional value and quality of meat so that these can be optimised for the benefit of the consumer and the meat industry. His main contribution to teaching has been through the Bristol MSc course in Meat Science and Technology. Professor Wood established and co-ordinates the annual food conference at Langford (the Langford Food Industry Conference), which deals with key issues affecting the meat industry and particularly the efficiency of the meat supply-processing chain.
Jeff Wood wins AMSA International Lectureship Award
Professor Jeff Wood
5 June 2008
Professor Jeff Wood is the recipient of the 2008 International Lectureship Award of the American Meat Science Association.
Professor Wood will receive the award at the
AMSA conference in Gainesville, Florida on 23 June, where he will address attendees with an overview on ‘Factors controlling fatty acid composition and meat quality in pork and other meats’.