Prof. Barbut has a background in Meat Science and Food Science He did his PhD research on meat processing. After his graduation in 1985, he started working at the University of Guelph in Canada where he conducts research and teaching. In 2019, he was also appointed as a Special Professor in Poultry and Meat Science (sponsored by Marel) at the Adaptation Physiology group of Wageningen University.

Prof. Barbut has published > 250 Refereed papers, and four textbooks. The latest one The Science of Poultry and Meat processing (720 pages) is available free on line www.poultryandmeatporcessing.com

Additional web page: https://www.uoguelph.ca/foodscience/people/shai-barbut
Preferred email address: sbarbut@uoguelph.ca 

Improvement of collagen casings (PhD project at Wageningen University)

Big data in poultry / meat processing (MSc project at Wageningen University)

Myopathies in fast growing broilers (MSc and PhD at Wageningen and Guelph Universities)

High pressure processing (HPP) of meat (PhD at University of Guelph and Agri Food Canada)

Use of organogels to replace animal fat in processed meats (University of Guelph)

Genetics and meat quality of turkey meat (MSc and PhD at University of Guelph)

Meat Science (FQD-23806. Wageningen University. Participating with Dr. S. Erasmus)

Meat and Poultry Processing (Univ. of Guelph)

Introduction to Food Microbiology (Univ. of Guelph)

Food Myo-systems (Univ. of Guelph)

Food Science – Special Projects (Univ. of Guelph)