Dr. Tania Ngapo

Research Scientist (Meat and Consumer Sciences)

Current research and/or projects

Meat chemistry: Study and improvement of nutritional, sensory and technological characteristics of meat and meat products.

Consumer science: Determination of preferences and perceptions of meat consumers as a means to producing a meat that better responds to market demands.

Research and/or project statements

Research areas:

  • Meat quality
  • Meat chemistry
  • Meat processing
  • Small goods
  • Meat as an ingredient
  • Meat consumers

Education and awards


  • Bachelor of Technology in Chemical Technology with Honours
    • Faculty of Technology, Massey University, Palmerston North, NZ (1986-1989)
  • PhD (Meat Science)
    • Faculty of Technology, Massey University, Palmerston North, NZ (1990-1995)

First Maori to graduate with PhD from Massey University (1995)



  • J.E. Prestidge Study Bursary (1986)
  • Taranaki Scholarship (1986-1989)
  • Ngarimu V.C. and 28th Maori Battalion Scholarship (1986-1987; unable to hold in conjunction with the DSIR scholarship)
  • DSIR Maori Scholarship (1988-1989)
  • Australian National University Vacation Scholarship in the Research School of Chemistry (1988, declined)
  • DSIR (superseded by MORST) Post-Graduate Scholarship (1990-1993)
  • Queen Elizabeth Post-Graduate Scholarship (1991-1993)  

International experience and/or work

International Work

  • Research Associate (consumer science), Sensory Properties and Perceptions, Meat Research Station, French National Agronomic Research Institute (INRA) at Theix (2001-2003).
    • Project management and experimentation for two projects (EU and France-Netherlands) on sustainable outdoor pig production. 
    • Responsible for two consumer preference surveys:
      • an international pork preference survey with consumers from 25 countries
      • a UK beef survey
    • European Sensory Network (ESN) Research project with collaborator from Olsztyn University, Poland on French consumer acceptance of a novel Polish sausage.
  • Post-doctoral fellow, Rheology, Structure and Texture, INRA at Theix (1998-2000). 
    • Research study on collagen crosslinking in connective tissue of meat from double muscled beef in collaboration with scientists from the University of Gent, Belgium.
  • Scientist (Meat Science), Food Science Australia (FSA), Werribee, Australia (1995-1998). 
    • Research on the effects of freezing and thawing rates on drip loss in pork
    • Commercial R&D contracts on a range of foodstuffs and in particular using scanning electron microscopy (SEM) and differential scanning calorimetry (DSC)
    • Establishment of Fish and Seafood as a research theme at FSA
  • Lecturer (interim), Massey University, Palmerston North for second year undergraduate meat diploma course Chemistry of Meat and Meat By-Products (1992), Massey University, Palmerston North, NZ.


International Experience

  • Visiting Scientist - Poland.  Invited and hosted by the Histology Department, University of Technology and Agriculture, Bydgoszcz University, Bydgoszcz (June 1st–11th, 2000) and the Department of Food and Food Products from Animal Origin, Wroclaw Agricultural University, Wroclaw (12th–21st June, 2000). 
  • Visiting Scientist - Poland.  Invited and hosted by the Histology Department, University of Technology and Agriculture, Bydgoszcz University, Bydgoszcz (3rd–14th June, 2002). 
  • Visiting Scientist – Slovenia.  Invited and hosted by the Zootechnical Department, University of Ljubljana, Domzale, Slovenia (May 23rd-26th, 2006). 

Key publications

  1. Online AAFC tool. Link to the toolbox can be found in the online resources section of the AAFC Library.

    2022 - View publication details

  2. Ngapo, T.M., Rubio Lozano, M.S., Braña Varela, D. (2018). Mexican consumers at the point of meat purchase. Pork choice. Meat Science, [online] 135 27-35. http://dx.doi.org/10.1016/j.meatsci.2017.08.005

    2018 - View publication details

  3. Ngapo, T.M., Braña Varela, D., Rubio Lozano, M.S. (2017). Mexican consumers at the point of meat purchase. Beef choice. Meat Science, [online] 134 34-43. http://dx.doi.org/10.1016/j.meatsci.2017.07.013

    2017 - View publication details

  4. Ngapo, T.M., Vachon, L. (2017). The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation. Meat Science, [online] 133 166-172. http://dx.doi.org/10.1016/j.meatsci.2017.07.002

    2017 - View publication details

  5. Ngapo, T.M., Vachon, L. (2017). Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market. Food Chemistry, [online] 233 500-506. http://dx.doi.org/10.1016/j.foodchem.2017.04.120

    2017 - View publication details

  6. Ngapo, T.M. (2017). Consumer preferences for pork chops in five Canadian provinces. Meat Science, [online] 129 102-110. http://dx.doi.org/10.1016/j.meatsci.2017.02.022

    2017 - View publication details

  7. Huerta-Leidenz, N., Howard, S.T., Ruíz Flores, A., Ngapo, T.M., Belk, K.E. (2016). A survey of Mexican retail chain stores for fresh U.S. pork. Meat Science, [online] 119 165-173. http://dx.doi.org/10.1016/j.meatsci.2016.04.038

    2016 - View publication details

  8. Rubio Lozano, M.S., Méndez Medina, R.D., Reyes Mayorga, K., Rubio García, M.E., Ovando, M.A., Ngapo, T.M., Galindo Maldonado, F.A. (2015). Effect of an allostatic modulator on stress blood indicators and meat quality of commercial young bulls in Mexico. Meat Science, [online] 105 63-67. http://dx.doi.org/10.1016/j.meatsci.2015.03.012

    2015 - View publication details

  9. Zemva, M., Ngapo, T.M., Malovrh, S., Levart, A., Kovac, M. (2015). Effect of sex and slaughter weight on meat and fat quality of the Krškopolje pig reared in an enriched environment. Animal Production Science, [online] 55(9), 1200-1206. http://dx.doi.org/10.1071/AN14059

    2015 - View publication details

  10. Ngapo, T.M. (2014). "Consumer science applications in meat R&D.", 6th Mexico National Meat Meeting, Mexico City, México, September 24-26, 2014.

    2014 - View publication details

  11. Ngapo, T.M. and Brana Varela, D. (2014). "Pork chop preferences of consumers in four Mexican states.", International Pig Veterinary Society Congress, Cancún, México, June 8-11, 2014.

    2014 - View publication details

  12. Žemva, M., Ngapo, T.M., Malovrh, Š., Levart, A., Kovač, M. (2014). Fat quality in the indigenous Krškopolje pig reared in an enriched environment. Acta Agriculturae Slovenica, [online] 104(2), 75-79. http://dx.doi.org/10.14720/aas.2014.104.2.2

    2014 - View publication details

  13. Ngapo, T.M. (2013). "Consumer Studies for the Food Value Chain.", 1st Turkish-International Circle’s Workshop on Food Science and Technology, Kayseri, Turkey, May 9-11, 2013.

    2013 - View publication details

  14. Ngapo, T.M., Riendeau, L., Laberge, C., Fortin, J. (2013). Marbling and ageing - Part 2. Consumer perception of sensory quality. Food Research International, [online] 51(2), 985-991. http://dx.doi.org/10.1016/j.foodres.2012.05.008

    2013 - View publication details

  15. Ngapo, T.M. (2012). "Consumer studies for the pork industry.", XLVII Annual Mexican Swine Veterinarian Meeting, Guadalajara, México, July 18-21, 2012.

    2012 - View publication details

  16. Ngapo, T.M., Vachon, L., Riendeau, L., Laberge, C., and Fortin, J. (2012). "L’étiquetage : bon pour la demande?", Porc Québec, 23(2), pp. 42.

    2012 - View publication details

  17. Ngapo, T.M., Vachon, L., Riendeau, L., Laberge, C., and Fortin, J. (2012). "Une autre bonne nouvelle pour le secteur porcin.", Porc Québec, 23(2), pp. 43.

    2012 - View publication details

  18. Ngapo, T.M., Riendeau, L., Laberge, C., Fortin, J. (2012). "Chilled" pork - Part II. Consumer perception of sensory quality. Meat Science, [online] 92(4), 338-345. http://dx.doi.org/10.1016/j.meatsci.2012.04.031

    2012 - View publication details

  19. Ngapo, T.M., Riendeau, L., Laberge, C., Leblanc, D., Fortin, J. (2012). "Chilled" pork-Part I: Sensory and physico-chemical quality. Meat Science, [online] 92(4), 330-337. http://dx.doi.org/10.1016/j.meatsci.2012.04.032

    2012 - View publication details

  20. Ngapo, T.M. (2011). "Meat Appearance: Pork Chop Standards. Supplement to ‘A tool for surveying consumer preferences’. Versions ascending and descending."

    2011 - View publication details

Research facility

3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3


  • Canadian Meat Science Association (CMSA; since 2006)

    • Director for Québec (2010-2012; 2017-current), Chair of Promotion and Membership (2010-2012; 2017-current), member of Promotion and Membership committee (2012-2017)

  • European Pig Producers (EPP; by invitation, since 2006)

  • Consumer Market and Demand Network (CMD; since 2007)

  • Agricultural Institute of Canada (AIC; 2007-2019)

  • International Congress of Meat Science and Technology (ICoMST) country representative – Canada (since 2008)

  • Visible minorities Network (since 2012)

  • PIPSC St Hyacinthe-RES Sub-group (Vice President 2009-current, acting President 2013-2014)