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

Education

  • 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)

 

Awards

  • 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  • DSIR (superseded by MORST) Post-Graduate Scholarship (1990-1993)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. 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

  2. Ngapo, T.M. (2010). Improving the perceived taste of pork, 53 pp. Final project report. Submitted to the ALIDF June 2010. (Report)

    2010 - View publication details

  3. Ngapo, T.M., Fortin, J., Martin, J.F. (2010). Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies. Meat Science, [online] 85(4), 788-791. http://dx.doi.org/10.1016/j.meatsci.2010.03.022

    2010 - View publication details

  4. Ngapo, T.M., Fortin, J., Aalhus, J.L., Martin, J.F. (2010). Consumer choices of pork chops: Results from two Canadian sites. Food Research International, [online] 43(6), 1559-1565. http://dx.doi.org/10.1016/j.foodres.2010.01.018

    2010 - View publication details

  5. Chen, M.T., Guo, H.L., Tseng, T.F., Roan, S.W., Ngapo, T.M. (2010). Consumer choice of pork chops in Taiwan. Meat Science, [online] 85(3), 555-559. http://dx.doi.org/10.1016/j.meatsci.2010.03.005

    2010 - View publication details

  6. Ngapo, T.M., Ngadi, M.O., and Gariépy, C. (2008). "Carnosine and anserine in four classes of pork.", 54th International Congress of Meat Science and Technology (ICoMST), Cape Town, South Africa, August 10-15, 2008, B12.

    2008 - View publication details

  7. Ngapo, T.M. and Gariépy, C. (2008). "The perceived eating quality of pork.", 54th International Congress of Meat Science and Technology (ICoMST), Cape Town, South Africa, August 10-15, 2008, pp. 911.

    2008 - View publication details

  8. Ngapo, T.M. and Gariépy, C. (2008). "Factors affecting the eating quality of pork.", Critical Reviews in Food Science and Nutrition, 48(7), pp. 599-633. doi : 10.1080/10408390701558126

    2008 - View publication details

  9. Soohyun, C.H.O., Park, B., Ngapo, T., Jinhyoung, K.I.M., Dransfield, E., Hwang, I., Jongmoon, L.E.E. (2007). Effect of meat appearance on south korean consumers' choice of pork chops determined by image methodology. Journal of Sensory Studies, [online] 22(1), 99-114. http://dx.doi.org/10.1111/j.1745-459X.2007.00098.x

    2007 - View publication details

  10. Ngapo, T.M., Martin, J.F., Dransfield, E. (2007). International preferences for pork appearance: I. Consumer choices. Food Quality and Preference, [online] 18(1), 26-36. http://dx.doi.org/10.1016/j.foodqual.2005.07.001

    2007 - View publication details

  11. Ngapo, T.M., Martin, J.F., Dransfield, E. (2007). International preferences for pork appearance: II. Factors influencing consumer choice. Food Quality and Preference, [online] 18(1), 139-151. http://dx.doi.org/10.1016/j.foodqual.2005.09.007

    2007 - View publication details

  12. Ngapo, T.M. and Gariépy, C. (2006). "Factors affecting the meat quality of veal."

    2006 - View publication details

  13. Ngapo, T.M. and Dransfield, E. (2006). "British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002.", Food Quality and Preference, 17(5), pp. 412-417.

    2006 - View publication details

  14. Ngapo, T.M., Martin, J.-F., and Dransfield, E. (2005). "An International Comparison of Consumer Preferences for Pork Chops.", Canadian Centre for Swine Improvement and National Swine Improvement Federation Joint Genetics Symposium, Fairmont Château Laurier, Ottawa, ON, Canada, December 1-2, 2005, [CD ROM], 6 pages.

    2005 - View publication details

  15. Dransfield, E., Ngapo, T.M., Nielsen, N.A., Bredahl, L., Sjoden, P.O., Magnusson, M., Campo, M.M., and Nute, G.R. (2005). "Consumer choice and suggested price for pork as influenced by its apprearance, taste and information concerning country of origin and organic pig production.", Meat Science, 69(1), pp. 61-70.

    2005 - View publication details

  16. Ngapo, T.M. (2005). "Findings of International Consumer Studies.", Canadian Centre for Swine Improvement and National Swine Improvement Federation Joint Genetics Symposium, Fairmont Château Laurier, Ottawa, ON, Canada, December 1-2, 2005, [CD ROM].

    2005 - View publication details

  17. Ngapo, T.M., Dransfield, E., Martin, J.-F., Magnusson, M., Bredahl, L., and Nute, G.R. (2004). "Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark.", Meat Science, 66(1), pp. 125-134.

    2004 - View publication details

  18. Ngapo, T.M., Martin, J.-F., and Dransfield, E. (2004). "Consumer choices of pork chops: results from three panels in France.", Food Quality and Preference, 15(4), pp. 349-359.

    2004 - View publication details

  19. Dransfield, E., Morrot, G., Martin, J.-F., and Ngapo, T.M. (2004). "The application of a text clustering statistical analysis to aid the interpretation of focus group interviews.", Food Quality and Preference, 15(5), pp. 477-488.

    2004 - View publication details

  20. Ngapo, T.M., Berge, P., Culioli, J., Dransfield, E., De Smet, S., and Claeys, E. (2002). "Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle.", Meat Science, 61(1), pp. 91-102.

    2002 - View publication details

Research facility

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

Affiliations

  • 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)

Language

English
French