Ask Dr Mellett


Academic Background

Francois Daniel Mellett, PhD Meat Science

He studied Animal Science at Stellenbosch University from 1976 to 1982 and obtain a BSc Agric in Animal Science and Hons BSc Agric in Meat Science. Thereafter he studied Food Science at the University of Hohenheim in Stuttgart Germany and the meat trade at Augsburg First Butcher School, also in Germany.

From 1983 to 1988 he obtained an MSc in Meat Science.

From 1988 to 1997 while working at the University of Stellenbosch, lecturing in Meat Science and while maintaining active involvement in the organizations and as the CPU committee of university principles representative on the Meat Board, he obtained a PhD in Meat Science. He published approximately 60 articles in peer-reviewed subject journals.

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Other platforms where his work is featured.

List of Resources

The Naming (Classification) of Meat, Meat Hybrids and Substitutes.

How did T-Rex Classify Its food?

A Dedicated Home

Dr Francois Mellett has a unique depth of understanding and wealth of experience as a prolific meat scientist with years of industry experience. EarthwormExpress is proud to dedicate this section to him and his work. On this site, you have the opportunity to communicate directly with him and access some of the great material he developed over many years. It is a platform for him to talk to the industry and the public at large. Please feel free to mail us at the address provided in the left-hand panel or comment on any posts.

Resources

A detailed list of the resources will be posted at the bottom of the panel on the left-hand side. We will update it with every new addition and these will include:

Videos

Engaging Discussions

Product Formulations

Legislative Compliance (NRCS, SANS1675, SANS885, etc )

Training material

R&D

Interactions through mail @ askdrmellett@gmail.com

Experiences

From 1983 to 1988 he worked at Vleisentraal as the senior manager for technology and marketing for the group, at Spekeham Cape Town. This was a pig abattoir and pork processing facility including canning under various brands. He was also responsible for various other factories in the country and served on trade and formal agricultural organizations.

From 1988 to 1997 he worked at the University of Stellenbosch lecturing in Meat Science but remained on the trade organizations and the CPU committee of university principles representative on the Meat Board.

From 1997 to 2004 he was the general manager, food technology for an ingredients supplier to the meat and food processing industries. This involved reengineering the company to eliminate non-profitable lines and to redesign a framework for future product development work.

From 2004 to date he is mainly acting as a consultant to and product developer for the protein food processing industries. A major part of his current work is troubleshooting and corrective actions on established food factories.