Converting flavours, 
textures and colours into knowledge

The taste of food is something everybody has an opinion about – but how to translate these opinions into useful, better ?knowledge during pork production? This is the task of a director of meat science – JSR Genetics appointed Caroline Mitchell to this role. By Roger Abbott   Caroline Mitchell’s own favourite piece of pork? A hot ham joint! “This is because growing up it was always something we had hot on Christmas eve, on sandwiches for Christmas day dinner time if we were