May 27, 2025 • 26 mins
Dr. Francine Giotto shares her journey from veterinary medicine in Brazil to becoming a meat science professor at New Mexico State University, where she revitalized the program after a long gap following her predecessor's retirement.
• Originally from Brazil with parents in agriculture and food processing industries
• Holds degrees in veterinary medicine, animal production, and two PhDs in animal science and meat science
• Focuses research on combating pathogenic bacteria in meat using innovative methods like cold plasma technology
• Collaborates on sustainability initiatives to transform unused parts of carcasses into value-added products
• Exploring artificial intelligence applications to understand consumer purchasing preferences
• Responsible for educating the next generation of meat industry professionals
• Challenges include competing for limited funding across all university programs
• Many people outside agriculture don't realize meat science exists as a dedicated field
• Passionate about product development and innovation in the meat industry
• Favorite beef preparation is simply grilled steak with salt, reflecting Brazilian traditions
For more information about NMSU's meat science program or to inquire about training opportunities, visit their Facebook page or website at NMSU Meat Science.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Welcome back to another episode of Behind the
Burger, our podcast by the NewMexico Beef Council.
I'm Caroline Romo and I'm herewith Dr Francine Giotto.
Francine, will you introduceyourself and tell us a little
bit about what you do?
Speaker 2 (00:18):
Yes, thank you for this opportunity.
Glad to be here.
My name is Francine Mesomo GOro.
I'm originally from Brazil.
I was born and raised in Brazil.
My mom was a agriculturalprofessor.
My dad used to work on a foodprocessing company in Brazil,
but more on the finance side.
So I you know meat and fooditself were always part of my
(00:43):
life.
Growing up, I knew that Iwanted to go to vet school.
I graduated with a doctorate inveterinary medicine degree, but
I knew that I didn't want tofollow the traditional path of
veterinarians and open clinics,but I wanted to continue
pursuing my career in the foodindustry.
(01:04):
So from vet school I got amaster's degree in animal
production and a PhD in animalscience, also with a focus on
animal production.
When I was in the third year ofmy PhD in Brazil, I had this
opportunity to come to the USfor a study abroad, and that one
(01:26):
year turned into a second PhD,now in meat science.
And after graduating from theUniversity of Nevada, reno, I
was fortunate to be hired byNMSU as their new meat science
assistant professor.
Speaker 1 (01:42):
Wow, I think that's when we talk to ranchers.
It's always a generationalconversation, but it's really
neat to hear that being in thisprofession or type of studies is
a generational thing for youtoo.
Right, following in yourparents' footsteps.
Speaker 2 (01:56):
Yes, absolutely, and my mom being an agricultural
professor, I was alwayssurrounded by animals and, you
know, in between beef and pigs,so it's the best memories that I
have.
Speaker 1 (02:10):
That's really special .
Yes, that's neat.
So can you tell us a little bitabout your role in the beef
industry?
So we've talked to ranchers andmaybe that one's more known or
more even understandable in someways.
Right, they raise cattle.
What does it mean, or what'syour role for our beef?
(02:30):
Getting beef on our table kind?
Speaker 2 (02:31):
Yes, so I would say that my role is more focused on
educating the next generation ofprofessionals that will work
for the meat and the beefindustry.
I transfer knowledge to mystudents so I give them all the
tools that they need to succeedin their career after graduating
(02:52):
from the university.
And, obviously, during the timethat they are with us at the
university, we network them withthe industry.
They go for internships.
They receive all the trainingthat is necessary for them to be
successful in this field.
Speaker 1 (03:10):
Yeah, which is such an important role and such an
important part of.
I know an old boss used to saybuilding the bench right, yes,
you're building the bench foragriculture, for agriculture,
exactly yes.
So can you tell me more aboutthe meat science activities at
nmsu and in the importance ofthe research and training you do
(03:30):
?
Speaker 2 (03:30):
yes, so um, nmsu always had strong meat science
activities under dr jack thomasuh.
He retired in 2015 andunfortunately, we had a long gap
in between the time that heretired and I was hired.
So in 2023, I was hired and Iwas able to revamp all the meat
(03:52):
science activities at NMSU.
Basically, the meat scienceactivities serve two main
departments, which one is theanimal and range sciences, with
the Animal Science degreeprogram, and the other one is
the Food Science and Technology,with the Department of Family
and Consumer Sciences, and so,with all these departments, we
(04:15):
can offer to our students andthe community and ranchers,
stakeholders, classes this fallof 2025, our students will also
have the opportunity ofgraduating with a minor in meat
science and we develop extensionactivities that are focused on
ranchers and farmers,stakeholders, so any training
(04:39):
that they need, anything that isnecessary for them to be
successful in what they do, andalso research serving mostly the
needs of the industry.
Speaker 1 (04:53):
I think it's really neat what New Mexico State is
doing and I think whether it'sthe new meat lab or whether you
guys have helped us with someclasses that the Beef Council
does, where we're teaching hotelrestaurateurs and tourism
management students about beefright, and they wouldn't have
that interaction necessarilywithout you guys as professors
(05:14):
coming in and speaking, and Ithink that's really special for
us.
And then, of course, yourstudents that are studying meat
science and other degrees.
Speaker 2 (05:22):
Yes, and also answering your second questions
about all the research that wedo.
So I have an agenda of researchthat focuses mainly on food
safety, which we try to targetthe pathogenic bacteria that are
the most important one for themeat and the beef industry.
(05:42):
I also collaborate with a groupof researchers at the
institution under the Center ofExcellence in Sustainable Food
and Agricultural Systems, andthe goal of this center is
mainly to reuse any parts of thecarcass or the food processing
that are not used for humanconsumption and make them into a
(06:07):
value-added product.
So how we can reuse all thiswaste that is generated through
the production of food andtransform them into another
product.
It could be, you know, a bonebroth, it could be cat and dog
food.
So there is so manyopportunities that we can do
with this waste that isgenerated.
(06:28):
And then, more recently, I'vebeen adventuring with some
colleagues from Brazil and weare looking into applications of
artificial intelligence on meatscience.
So more specifically, on how wecan use these tools to better
understand consumer purchasespreferences wow, that's really
(06:50):
neat, I think.
Speaker 1 (06:51):
Um, artificial intelligence, I think, used to
be kind of a scary thing, rightand and for me and and my job
and the ways we found it.
If we found it to be reallyhelpful, it is and and really,
uh, interesting, and then, youknow, a lot of times only as
good as the information you putin.
Right, it's just helping usimprove our whether it's data
(07:14):
collection or video editing orwhatever it is.
We really think it'sinteresting.
I also like that you're talkingabout, you know, recycling and
sustainability.
I think that we talk about it alot as the Beef Council, that
it's important to understandthat the industry is trying to
use the whole cow right.
(07:35):
There's so many otherbyproducts and other things and
things that could be waste.
Now you guys are researchinghow to make them not waste right
Not waste exactly.
Which, which is a wonderful partof our industry, and I
appreciate that you and othersare working on that.
Oh, absolutely, what issomething you're excited about
working on right now?
Speaker 2 (07:57):
I believe, these research projects.
Now that we are approachingsummer I shift a little bit of
what I do because during thesemester I'm mostly in the
classroom.
So now during summer mygraduate students don't have to
take classes and then I candedicate more of my time to
research.
So this project with mycolleagues in Brazil, where
(08:19):
we're gonna do this studyfocusing on populations here in
the US andS and in Brazil andthen compare the results between
countries, and also thecollaboration that we have with
New Mexico Beef Council, sothese are exciting things that
are coming next.
Speaker 1 (08:36):
Yeah well, and I think I sort of went to the
future before asking you kind ofabout the past what's a project
that you've recently done orsomething recently that you're
really proud?
Speaker 2 (08:47):
of.
I'm proud of everything thatI've accomplished so far,
honestly, since moving to NMSUwas a pleasure for me, you know,
to get to engage with thecommunity.
It was a different place for me,so a lot of new things
happening, but being able torevamp the activities at NMSU
(09:10):
was very special.
My first year I basicallydedicated most of my time on
developing materials,promotional materials because,
as I mentioned before, we had along gap between Dr Jack Thomas
and then I'm arriving at theuniversity, so we didn't have
anything, and I developed socialmedia and marketing and
(09:32):
promotional materials.
I was able to collaborate withthe American Meat Science
Association and bring a studentconference to our Las Cruces
campus, so that was very, verynice.
Conference to our Las Crucescampus, so that was very, very
nice.
We were able to bring 40, 40students from the West region to
NMSU.
(09:52):
More recently, we justdelivered food safety management
training to producers andindustry personnel, so that was
also something that I feel veryhappy and proud about it.
Everything that I was able toaccomplish in this less than two
(10:13):
years working for NMSU,everything is very special.
Speaker 1 (10:17):
Absolutely.
I think we're glad you're thereand they're lucky to have you.
I think there's a lot of greatthings going on at NMSU and,
like you said, the nationalconference coming.
I think that obviously is a bigdeal and and, uh, it's, it's
exciting to see the meat scienceuh, uh, activities over over,
(10:38):
uh, in Las Cruces.
Yes, um.
So can you tell us a little bitabout the research project we
agreed to partner on, um andmaybe a backup kind of a
background?
The New Mexico Beef Council hasthree, three things we can fund
with our checkoff and stateassessment dollars and it's
promotion, education andresearch, and so Dr Giotto has
(11:03):
agreed to help us with theresearch side of it.
So can you kind of give usmaybe a teaser of what that
would do and what the potentialimpact is on the beef industry?
Speaker 2 (11:13):
Sure, so the research is focused mainly on food
safety.
So when we think about thebiggest challenges that the
industry has right now, foodsafety is one of them we need to
always consider thesepathogenic bacteria because they
continue happening, theycontinue causing damage to the
(11:37):
industry, they cause a hugeburden in the industry, in the
health, and they generaterecalls and they are related to
foodborne illnesses.
So these bacteria, they developa mechanism of protection that
we call the biofilms.
So every time you have abacteria and they adhere to a
(11:58):
surface or to a meat, they willdevelop a biofilm to protect
them.
And most of the sanitizers andthe treatments that we currently
use they are losing theirefficiency over time that we
currently use they are losingtheir efficiency over time.
So that's why we continueseeing recalls and you know we
continue seeing people sometimeshaving these foodborne-related
(12:23):
diseases.
So our goal is to use adifferent technology, which is a
dry sanitizing method calledcold plasma, and we are going to
use this tool as a way toprevent these bacteria from
developing you know thesemechanisms to protect themselves
and then continue their journey, let's say, in the food or in
(12:48):
the surfaces in the processingfacilities.
So mainly, it's a way to tryand overcome these challenges
that we are having right now.
Speaker 1 (12:57):
And it's such an important challenge.
I know I've had a lot ofquestions about food safety when
we're presenting to classrooms,so young people are having the
question.
So I'm excited about thepossibility and just appreciate
your expertise that you'reputting into it.
Speaker 2 (13:12):
Thank you and we appreciate you know New Mexico
Beef Council supporting andfunding this research, which is
extremely important for us.
Speaker 1 (13:20):
Yeah, absolutely Well , thank you.
Thank you for including us.
So what do you think is themost rewarding part?
Being in the, you know, meatscience and agriculture industry
, of course you have, you know,such a diverse background with
having a vet degree and all ofthat.
So, all of it together, what doyou think is the most rewarding
part?
Speaker 2 (13:39):
For me, knowing that we work every day to put food in
people's plate, I think that'sthe most rewarding for me.
You know we want everybody tohave a steak or a burger or
ground beef in their meals everyday, so that's very rewarding.
And making sure that we deliverthat, you know, a safe product,
(13:59):
a wholesome product thatmatches all the quality
attributes that the consumersare expecting, so that's very
rewarding.
Especially for me being inacademia, it's more fulfilling
because I can teach my studentsabout, you know, the whole
aspect of the industry.
When I go to the classroom westart with nutrition and how
(14:20):
meat is important for ourdevelopment and for our brain
development, and moving andpresenting to them how it's
important for the you know, thetransportation.
It's important for thetransportation, how we transport
that meat and ensure that itreaches the consumers,
maintaining all the qualityattributes and the safety, and
then discussing packaging andfood safety and product
(14:44):
development.
So it's just fulfilling againbe able to approach all the
aspects of this importantindustry for all of us,
Absolutely.
Speaker 1 (14:53):
Everyone has of us, absolutely Everyone has to eat.
Speaker 2 (14:56):
So we're reaching everyone.
Speaker 1 (14:57):
By being in the agriculture and beef industry,
we get to work for everyone, foreveryone, yes.
Speaker 2 (15:04):
And we eat every day.
We're going to continue eating.
We have more people, we have agrowth population, so it's
extremely important.
People you know, we have agrowth population, so it's
extremely important.
And making these studentsunderstand the importance of the
meat industry and just try toshow them that this is such an
(15:26):
important career opportunity forthem, it's very special.
Speaker 1 (15:30):
Absolutely, absolutely.
And when we talk to youngpeople, we try and talk about
the extensive careers in thebeef industry and we always talk
about there's, you know, fromfrom being a rancher to being a
scientist, to being aveterinarian, to being a
livestock inspector.
There's just such a variety ofjobs that you can still have a a
tie to where your food comesfrom and getting food on the
(15:52):
plate and it's it the plate, andI feel like the career
opportunities are endless.
Speaker 2 (15:56):
Endless.
Yes, and another approach thatI always use with them I'm a
veterinarian and I work for themeat industry, and so they can
still go to the vet school andhave the opportunity to continue
working in the meat industry.
So they have more opportunities, you know, after vet school?
Speaker 1 (16:17):
Yeah, absolutely, absolutely, I know.
Yeah, no matter your backgroundor your, you don't have to go a
certain direction, you can be,you can do so many things.
So many things, yeah, and youcan use what you've learned in
vet school with you know,whether it's the you know
medicines, or the biology orwhatever.
That's going to obviouslytranslate to what you do now
(16:39):
Exactly.
Speaker 2 (16:40):
Yeah, yeah interesting.
Speaker 1 (16:42):
So we kind of talked about the positive.
But what is one of the biggestchallenges you face in your role
as a professor or even as ascientist?
Speaker 2 (16:53):
I would say funding.
Funding is always a challenge.
Everything that we do inacademia requires funding.
So for me to be able to conductmy research, I need money In
order to publish the research.
Or in order for my students toattend conferences and
disseminate the findings of ourresearch, or in order for my
(17:13):
students to attend conferencesand disseminate the findings of
our research, we need money Forour students that are part of
our media judging team for themto go out and compete.
You know that costs a lot, sofunding is always a challenge.
There are better years, youknow.
Some years are more challengingthan others.
At the end of the day, wealways have a limited amount of
(17:35):
funding and we all have tocompete for that funding, and
every time I mention we, it'slike the whole US right.
All universities, all programsin the US competing for that
specific amount of funding.
So I would say funding isalways challenging.
Speaker 1 (17:54):
Yes, yeah, and that's that's such an interesting part
of what you do, you.
You wish you could just beteaching and researching, but
you're also going out and askingfor money, right, asking for
money.
Speaker 2 (18:04):
Yes, yeah.
Speaker 1 (18:05):
Not not the favorite part of the job.
Speaker 2 (18:08):
Maybe not yes, but but an important it's necessary.
Speaker 1 (18:11):
Yes, absolutely and a worthy cause.
What's one thing most peopledon't know about meat science?
Speaker 2 (18:19):
It's funny because obviously we are part of the
meat science, so it's somethingthat is very clear for us.
I think when kids have abackground in FFA or 4-H, they
know what is meat science.
But every time I have acommunity event or I engage with
(18:39):
people that don't have anagricultural background and they
ask me, so what exactly do youdo?
And I say, well, I'm a meatscience professor.
And their reaction is alwayslike what?
And then I explain yes, meat,you know the meat that you eat.
We have a science focused onlyon studying meat, you know, and
(19:01):
making it safer for you andeverything related to meat.
And they get so surprised andit's something that they never
heard about.
And that's why, in my firstyear especially, I worked so
hard to promote meat science atthe state level to let everybody
know hey, we are back, we haveall these opportunities for you,
(19:21):
and so, unfortunately, a lot ofpeople still don't know what is
meat science.
Speaker 1 (19:27):
Yeah, which is so important again, especially, I
mean the amount of questions weget about food safety or the
conversations that I have aboutfood safety, understanding that
there's, you know, professors ata university level across the
nation focusing on food safety,focusing on meat science.
I think, yeah, it is animportant thing to get out there
(19:48):
.
And do you want to plug yourFacebook page?
I think you have a Facebook, isit?
Nmsu Meat Science?
Speaker 2 (19:54):
NMS nmsu meet science .
Yes, we have the facebook, wehave an instagram, um, we have a
website also.
They can find my contact uh,get a little bit more
information of all our researchand and our facilities and every
opportunity that we have atNMSU.
Speaker 1 (20:12):
So yes, I usually do that at the end, but I just I
thought now would be a good time.
What is your favorite part ofthe beef industry or agriculture
?
Speaker 2 (20:26):
Yeah, yeah, well, I think the core of all the
industries are the farmers andranchers, right?
So they're the core ofeverything we do, so I'm very
thankful for them.
One special part that I reallyenjoy is product development.
It's just seeing how we puttogether innovation with these
(20:49):
products, with one main goal ofmaking new products to consumers
or changing the products thatwe currently have to accommodate
better the needs that theconsumers have right now.
So for me, it's justfascinating how we can play with
color and packaging andeverything just being placed
(21:13):
together in order to make ourconsumers happy.
Speaker 1 (21:16):
Yeah, that's really interesting.
So why do you do what you do?
Obviously it's hard work andyou have tons of paths you could
take because of your degree andyour background and your
knowledge.
So what inspires you to keepgoing in what you're?
Speaker 2 (21:35):
doing, keep going.
So, as I mentioned at thebeginning, my mom was an
educator at an agriculturalschool and my dad being in a
food processing company.
I was always surrounded byanimals and food and I got to
spend my childhood at mygrandfather's house making
(21:57):
sausages and salami and bloodsausages, and those are always
the best memories I have.
So I was always passionateabout teaching.
Having the background from myfamily, education has always
been part of who I am.
I love the classroom.
(22:18):
I love entering the classroomand knowing that I'm going to
change my students' life inevery class, you know, teaching
them something new and makingthem more qualified to pursue
their dreams and careers.
So that's something that makesme very proud.
There is a quote that says thatyour normal day is someone's
(22:40):
dream, and that always keeps megoing.
I feel extremely fortunate andgrateful to be where I am.
I always say I'm healthy.
You know I can see thiswonderful world.
I'm healthy.
I have a roof over my head, soI'm so blessed that that just
gives me all I need to keepgoing.
Speaker 1 (23:02):
Oh, that's so inspiring and I think it's so
true.
I've seen you in a classroomand you light up and you get
excited, and the kids getexcited because of your
enthusiasm, and so it's obviousyou're doing what you're meant
to be doing in a lot of ways,yes, and I love what I do.
Speaker 2 (23:20):
And, again, like being able to wake up every day
and just do what I feelpassionate about it.
It's just amazing.
It's so rewarding.
Speaker 1 (23:27):
Absolutely, I feel that way.
I feel that way about my job.
I'm very, very lucky andgrateful to, like you said, be
as well.
I think you maybe play a largerpart of, but putting food on
people's plates is just such aspecial thing.
Yes, Is there anything elseyou'd like to add about the beef
(23:48):
or meat science industry orNMSU?
Speaker 2 (23:51):
Well, I just would like to remind everyone that is
listening to this podcast thatwe are available.
You know they can reach out tous and even if we don't have the
resources, we can put somethingtogether.
We can develop any trainingthat is needed, but our goal is
to support all our farmers andranchers, stakeholders and our
(24:14):
students.
So they can contact us againthrough Facebook or our website
email and we are just happy tohelp.
Speaker 1 (24:24):
Such an important resource for our community, our
state.
Okay, so the last question whatis your favorite recipe or
favorite way to eat beef?
To eat beef?
Speaker 2 (24:35):
I'm very simple.
Honestly, I love a grilledsteak, just with salt.
Growing up in Brazil, salt isall we usually use.
I don't necessarily need anyspices or dry rubs or anything,
just salt, and that's it.
If I would share a recipe, Ilove beef stroganoff, which is a
(24:58):
very easy recipe to make.
We can easily find all theingredients here in the US.
All the American friends that Ishare with or that I cook for
them, they love it, so it'sabsolutely one of my favorite
okay, well, we might, we mightask you for that recipe so we
can put it on our website.
Speaker 1 (25:18):
Sure, yeah, that would be awesome, well, neat,
well.
Thank you so much for agreeingto do the podcast and thank you
for the important work thatyou're doing for our industry
and for for the future students,future meat industry
professionals.
Speaker 2 (25:32):
Well, thank you.
Thank you again for thisopportunity.
Thank you for supporting NMSU.
We've been, you know, NewMexico Beef Council has been a
long long partner andcollaborator to our activities,
so we truly appreciate you yeah.
Speaker 1 (25:47):
Thank you.
Thank you so much.
Behind the Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you'd like more information,please visit nmbeefcom.
Whether it be a burger, a steakor another beef dish, we hope
(26:07):
you're enjoying beef at yournext meal.
Welcome back to another episode of Behind the
Burger, our podcast by the NewMexico Beef Council.
I'm Caroline Romo and I'm herewith Dr Francine Giotto.
Francine, will you introduceyourself and tell us a little
bit about what you do?
Speaker 2 (00:18):
Yes, thank you for this opportunity.
Glad to be here.
My name is Francine Mesomo GOro.
I'm originally from Brazil.
I was born and raised in Brazil.
My mom was a agriculturalprofessor.
My dad used to work on a foodprocessing company in Brazil,
but more on the finance side.
So I you know meat and fooditself were always part of my
(00:43):
life.
Growing up, I knew that Iwanted to go to vet school.
I graduated with a doctorate inveterinary medicine degree, but
I knew that I didn't want tofollow the traditional path of
veterinarians and open clinics,but I wanted to continue
pursuing my career in the foodindustry.
(01:04):
So from vet school I got amaster's degree in animal
production and a PhD in animalscience, also with a focus on
animal production.
When I was in the third year ofmy PhD in Brazil, I had this
opportunity to come to the USfor a study abroad, and that one
(01:26):
year turned into a second PhD,now in meat science.
And after graduating from theUniversity of Nevada, reno, I
was fortunate to be hired byNMSU as their new meat science
assistant professor.
Speaker 1 (01:42):
Wow, I think that's when we talk to ranchers.
It's always a generationalconversation, but it's really
neat to hear that being in thisprofession or type of studies is
a generational thing for youtoo.
Right, following in yourparents' footsteps.
Speaker 2 (01:56):
Yes, absolutely, and my mom being an agricultural
professor, I was alwayssurrounded by animals and, you
know, in between beef and pigs,so it's the best memories that I
have.
Speaker 1 (02:10):
That's really special .
Yes, that's neat.
So can you tell us a little bitabout your role in the beef
industry?
So we've talked to ranchers andmaybe that one's more known or
more even understandable in someways.
Right, they raise cattle.
What does it mean, or what'syour role for our beef?
(02:30):
Getting beef on our table kind?
Speaker 2 (02:31):
Yes, so I would say that my role is more focused on
educating the next generation ofprofessionals that will work
for the meat and the beefindustry.
I transfer knowledge to mystudents so I give them all the
tools that they need to succeedin their career after graduating
(02:52):
from the university.
And, obviously, during the timethat they are with us at the
university, we network them withthe industry.
They go for internships.
They receive all the trainingthat is necessary for them to be
successful in this field.
Speaker 1 (03:10):
Yeah, which is such an important role and such an
important part of.
I know an old boss used to saybuilding the bench right, yes,
you're building the bench foragriculture, for agriculture,
exactly yes.
So can you tell me more aboutthe meat science activities at
nmsu and in the importance ofthe research and training you do
(03:30):
?
Speaker 2 (03:30):
yes, so um, nmsu always had strong meat science
activities under dr jack thomasuh.
He retired in 2015 andunfortunately, we had a long gap
in between the time that heretired and I was hired.
So in 2023, I was hired and Iwas able to revamp all the meat
(03:52):
science activities at NMSU.
Basically, the meat scienceactivities serve two main
departments, which one is theanimal and range sciences, with
the Animal Science degreeprogram, and the other one is
the Food Science and Technology,with the Department of Family
and Consumer Sciences, and so,with all these departments, we
(04:15):
can offer to our students andthe community and ranchers,
stakeholders, classes this fallof 2025, our students will also
have the opportunity ofgraduating with a minor in meat
science and we develop extensionactivities that are focused on
ranchers and farmers,stakeholders, so any training
(04:39):
that they need, anything that isnecessary for them to be
successful in what they do, andalso research serving mostly the
needs of the industry.
Speaker 1 (04:53):
I think it's really neat what New Mexico State is
doing and I think whether it'sthe new meat lab or whether you
guys have helped us with someclasses that the Beef Council
does, where we're teaching hotelrestaurateurs and tourism
management students about beefright, and they wouldn't have
that interaction necessarilywithout you guys as professors
(05:14):
coming in and speaking, and Ithink that's really special for
us.
And then, of course, yourstudents that are studying meat
science and other degrees.
Speaker 2 (05:22):
Yes, and also answering your second questions
about all the research that wedo.
So I have an agenda of researchthat focuses mainly on food
safety, which we try to targetthe pathogenic bacteria that are
the most important one for themeat and the beef industry.
(05:42):
I also collaborate with a groupof researchers at the
institution under the Center ofExcellence in Sustainable Food
and Agricultural Systems, andthe goal of this center is
mainly to reuse any parts of thecarcass or the food processing
that are not used for humanconsumption and make them into a
(06:07):
value-added product.
So how we can reuse all thiswaste that is generated through
the production of food andtransform them into another
product.
It could be, you know, a bonebroth, it could be cat and dog
food.
So there is so manyopportunities that we can do
with this waste that isgenerated.
(06:28):
And then, more recently, I'vebeen adventuring with some
colleagues from Brazil and weare looking into applications of
artificial intelligence on meatscience.
So more specifically, on how wecan use these tools to better
understand consumer purchasespreferences wow, that's really
(06:50):
neat, I think.
Speaker 1 (06:51):
Um, artificial intelligence, I think, used to
be kind of a scary thing, rightand and for me and and my job
and the ways we found it.
If we found it to be reallyhelpful, it is and and really,
uh, interesting, and then, youknow, a lot of times only as
good as the information you putin.
Right, it's just helping usimprove our whether it's data
(07:14):
collection or video editing orwhatever it is.
We really think it'sinteresting.
I also like that you're talkingabout, you know, recycling and
sustainability.
I think that we talk about it alot as the Beef Council, that
it's important to understandthat the industry is trying to
use the whole cow right.
(07:35):
There's so many otherbyproducts and other things and
things that could be waste.
Now you guys are researchinghow to make them not waste right
Not waste exactly.
Which, which is a wonderful partof our industry, and I
appreciate that you and othersare working on that.
Oh, absolutely, what issomething you're excited about
working on right now?
Speaker 2 (07:57):
I believe, these research projects.
Now that we are approachingsummer I shift a little bit of
what I do because during thesemester I'm mostly in the
classroom.
So now during summer mygraduate students don't have to
take classes and then I candedicate more of my time to
research.
So this project with mycolleagues in Brazil, where
(08:19):
we're gonna do this studyfocusing on populations here in
the US andS and in Brazil andthen compare the results between
countries, and also thecollaboration that we have with
New Mexico Beef Council, sothese are exciting things that
are coming next.
Speaker 1 (08:36):
Yeah well, and I think I sort of went to the
future before asking you kind ofabout the past what's a project
that you've recently done orsomething recently that you're
really proud?
Speaker 2 (08:47):
of.
I'm proud of everything thatI've accomplished so far,
honestly, since moving to NMSUwas a pleasure for me, you know,
to get to engage with thecommunity.
It was a different place for me,so a lot of new things
happening, but being able torevamp the activities at NMSU
(09:10):
was very special.
My first year I basicallydedicated most of my time on
developing materials,promotional materials because,
as I mentioned before, we had along gap between Dr Jack Thomas
and then I'm arriving at theuniversity, so we didn't have
anything, and I developed socialmedia and marketing and
(09:32):
promotional materials.
I was able to collaborate withthe American Meat Science
Association and bring a studentconference to our Las Cruces
campus, so that was very, verynice.
Conference to our Las Crucescampus, so that was very, very
nice.
We were able to bring 40, 40students from the West region to
NMSU.
(09:52):
More recently, we justdelivered food safety management
training to producers andindustry personnel, so that was
also something that I feel veryhappy and proud about it.
Everything that I was able toaccomplish in this less than two
(10:13):
years working for NMSU,everything is very special.
Speaker 1 (10:17):
Absolutely.
I think we're glad you're thereand they're lucky to have you.
I think there's a lot of greatthings going on at NMSU and,
like you said, the nationalconference coming.
I think that obviously is a bigdeal and and, uh, it's, it's
exciting to see the meat scienceuh, uh, activities over over,
(10:38):
uh, in Las Cruces.
Yes, um.
So can you tell us a little bitabout the research project we
agreed to partner on, um andmaybe a backup kind of a
background?
The New Mexico Beef Council hasthree, three things we can fund
with our checkoff and stateassessment dollars and it's
promotion, education andresearch, and so Dr Giotto has
(11:03):
agreed to help us with theresearch side of it.
So can you kind of give usmaybe a teaser of what that
would do and what the potentialimpact is on the beef industry?
Speaker 2 (11:13):
Sure, so the research is focused mainly on food
safety.
So when we think about thebiggest challenges that the
industry has right now, foodsafety is one of them we need to
always consider thesepathogenic bacteria because they
continue happening, theycontinue causing damage to the
(11:37):
industry, they cause a hugeburden in the industry, in the
health, and they generaterecalls and they are related to
foodborne illnesses.
So these bacteria, they developa mechanism of protection that
we call the biofilms.
So every time you have abacteria and they adhere to a
(11:58):
surface or to a meat, they willdevelop a biofilm to protect
them.
And most of the sanitizers andthe treatments that we currently
use they are losing theirefficiency over time that we
currently use they are losingtheir efficiency over time.
So that's why we continueseeing recalls and you know we
continue seeing people sometimeshaving these foodborne-related
(12:23):
diseases.
So our goal is to use adifferent technology, which is a
dry sanitizing method calledcold plasma, and we are going to
use this tool as a way toprevent these bacteria from
developing you know thesemechanisms to protect themselves
and then continue their journey, let's say, in the food or in
(12:48):
the surfaces in the processingfacilities.
So mainly, it's a way to tryand overcome these challenges
that we are having right now.
Speaker 1 (12:57):
And it's such an important challenge.
I know I've had a lot ofquestions about food safety when
we're presenting to classrooms,so young people are having the
question.
So I'm excited about thepossibility and just appreciate
your expertise that you'reputting into it.
Speaker 2 (13:12):
Thank you and we appreciate you know New Mexico
Beef Council supporting andfunding this research, which is
extremely important for us.
Speaker 1 (13:20):
Yeah, absolutely Well , thank you.
Thank you for including us.
So what do you think is themost rewarding part?
Being in the, you know, meatscience and agriculture industry
, of course you have, you know,such a diverse background with
having a vet degree and all ofthat.
So, all of it together, what doyou think is the most rewarding
part?
Speaker 2 (13:39):
For me, knowing that we work every day to put food in
people's plate, I think that'sthe most rewarding for me.
You know we want everybody tohave a steak or a burger or
ground beef in their meals everyday, so that's very rewarding.
And making sure that we deliverthat, you know, a safe product,
(13:59):
a wholesome product thatmatches all the quality
attributes that the consumersare expecting, so that's very
rewarding.
Especially for me being inacademia, it's more fulfilling
because I can teach my studentsabout, you know, the whole
aspect of the industry.
When I go to the classroom westart with nutrition and how
(14:20):
meat is important for ourdevelopment and for our brain
development, and moving andpresenting to them how it's
important for the you know, thetransportation.
It's important for thetransportation, how we transport
that meat and ensure that itreaches the consumers,
maintaining all the qualityattributes and the safety, and
then discussing packaging andfood safety and product
(14:44):
development.
So it's just fulfilling againbe able to approach all the
aspects of this importantindustry for all of us,
Absolutely.
Speaker 1 (14:53):
Everyone has of us, absolutely Everyone has to eat.
Speaker 2 (14:56):
So we're reaching everyone.
Speaker 1 (14:57):
By being in the agriculture and beef industry,
we get to work for everyone, foreveryone, yes.
Speaker 2 (15:04):
And we eat every day.
We're going to continue eating.
We have more people, we have agrowth population, so it's
extremely important.
People you know, we have agrowth population, so it's
extremely important.
And making these studentsunderstand the importance of the
meat industry and just try toshow them that this is such an
(15:26):
important career opportunity forthem, it's very special.
Speaker 1 (15:30):
Absolutely, absolutely.
And when we talk to youngpeople, we try and talk about
the extensive careers in thebeef industry and we always talk
about there's, you know, fromfrom being a rancher to being a
scientist, to being aveterinarian, to being a
livestock inspector.
There's just such a variety ofjobs that you can still have a a
tie to where your food comesfrom and getting food on the
(15:52):
plate and it's it the plate, andI feel like the career
opportunities are endless.
Speaker 2 (15:56):
Endless.
Yes, and another approach thatI always use with them I'm a
veterinarian and I work for themeat industry, and so they can
still go to the vet school andhave the opportunity to continue
working in the meat industry.
So they have more opportunities, you know, after vet school?
Speaker 1 (16:17):
Yeah, absolutely, absolutely, I know.
Yeah, no matter your backgroundor your, you don't have to go a
certain direction, you can be,you can do so many things.
So many things, yeah, and youcan use what you've learned in
vet school with you know,whether it's the you know
medicines, or the biology orwhatever.
That's going to obviouslytranslate to what you do now
(16:39):
Exactly.
Speaker 2 (16:40):
Yeah, yeah interesting.
Speaker 1 (16:42):
So we kind of talked about the positive.
But what is one of the biggestchallenges you face in your role
as a professor or even as ascientist?
Speaker 2 (16:53):
I would say funding.
Funding is always a challenge.
Everything that we do inacademia requires funding.
So for me to be able to conductmy research, I need money In
order to publish the research.
Or in order for my students toattend conferences and
disseminate the findings of ourresearch, or in order for my
(17:13):
students to attend conferencesand disseminate the findings of
our research, we need money Forour students that are part of
our media judging team for themto go out and compete.
You know that costs a lot, sofunding is always a challenge.
There are better years, youknow.
Some years are more challengingthan others.
At the end of the day, wealways have a limited amount of
(17:35):
funding and we all have tocompete for that funding, and
every time I mention we, it'slike the whole US right.
All universities, all programsin the US competing for that
specific amount of funding.
So I would say funding isalways challenging.
Speaker 1 (17:54):
Yes, yeah, and that's that's such an interesting part
of what you do, you.
You wish you could just beteaching and researching, but
you're also going out and askingfor money, right, asking for
money.
Speaker 2 (18:04):
Yes, yeah.
Speaker 1 (18:05):
Not not the favorite part of the job.
Speaker 2 (18:08):
Maybe not yes, but but an important it's necessary.
Speaker 1 (18:11):
Yes, absolutely and a worthy cause.
What's one thing most peopledon't know about meat science?
Speaker 2 (18:19):
It's funny because obviously we are part of the
meat science, so it's somethingthat is very clear for us.
I think when kids have abackground in FFA or 4-H, they
know what is meat science.
But every time I have acommunity event or I engage with
(18:39):
people that don't have anagricultural background and they
ask me, so what exactly do youdo?
And I say, well, I'm a meatscience professor.
And their reaction is alwayslike what?
And then I explain yes, meat,you know the meat that you eat.
We have a science focused onlyon studying meat, you know, and
(19:01):
making it safer for you andeverything related to meat.
And they get so surprised andit's something that they never
heard about.
And that's why, in my firstyear especially, I worked so
hard to promote meat science atthe state level to let everybody
know hey, we are back, we haveall these opportunities for you,
(19:21):
and so, unfortunately, a lot ofpeople still don't know what is
meat science.
Speaker 1 (19:27):
Yeah, which is so important again, especially, I
mean the amount of questions weget about food safety or the
conversations that I have aboutfood safety, understanding that
there's, you know, professors ata university level across the
nation focusing on food safety,focusing on meat science.
I think, yeah, it is animportant thing to get out there
(19:48):
.
And do you want to plug yourFacebook page?
I think you have a Facebook, isit?
Nmsu Meat Science?
Speaker 2 (19:54):
NMS nmsu meet science .
Yes, we have the facebook, wehave an instagram, um, we have a
website also.
They can find my contact uh,get a little bit more
information of all our researchand and our facilities and every
opportunity that we have atNMSU.
Speaker 1 (20:12):
So yes, I usually do that at the end, but I just I
thought now would be a good time.
What is your favorite part ofthe beef industry or agriculture
?
Speaker 2 (20:26):
Yeah, yeah, well, I think the core of all the
industries are the farmers andranchers, right?
So they're the core ofeverything we do, so I'm very
thankful for them.
One special part that I reallyenjoy is product development.
It's just seeing how we puttogether innovation with these
(20:49):
products, with one main goal ofmaking new products to consumers
or changing the products thatwe currently have to accommodate
better the needs that theconsumers have right now.
So for me, it's justfascinating how we can play with
color and packaging andeverything just being placed
(21:13):
together in order to make ourconsumers happy.
Speaker 1 (21:16):
Yeah, that's really interesting.
So why do you do what you do?
Obviously it's hard work andyou have tons of paths you could
take because of your degree andyour background and your
knowledge.
So what inspires you to keepgoing in what you're?
Speaker 2 (21:35):
doing, keep going.
So, as I mentioned at thebeginning, my mom was an
educator at an agriculturalschool and my dad being in a
food processing company.
I was always surrounded byanimals and food and I got to
spend my childhood at mygrandfather's house making
(21:57):
sausages and salami and bloodsausages, and those are always
the best memories I have.
So I was always passionateabout teaching.
Having the background from myfamily, education has always
been part of who I am.
I love the classroom.
(22:18):
I love entering the classroomand knowing that I'm going to
change my students' life inevery class, you know, teaching
them something new and makingthem more qualified to pursue
their dreams and careers.
So that's something that makesme very proud.
There is a quote that says thatyour normal day is someone's
(22:40):
dream, and that always keeps megoing.
I feel extremely fortunate andgrateful to be where I am.
I always say I'm healthy.
You know I can see thiswonderful world.
I'm healthy.
I have a roof over my head, soI'm so blessed that that just
gives me all I need to keepgoing.
Speaker 1 (23:02):
Oh, that's so inspiring and I think it's so
true.
I've seen you in a classroomand you light up and you get
excited, and the kids getexcited because of your
enthusiasm, and so it's obviousyou're doing what you're meant
to be doing in a lot of ways,yes, and I love what I do.
Speaker 2 (23:20):
And, again, like being able to wake up every day
and just do what I feelpassionate about it.
It's just amazing.
It's so rewarding.
Speaker 1 (23:27):
Absolutely, I feel that way.
I feel that way about my job.
I'm very, very lucky andgrateful to, like you said, be
as well.
I think you maybe play a largerpart of, but putting food on
people's plates is just such aspecial thing.
Yes, Is there anything elseyou'd like to add about the beef
(23:48):
or meat science industry orNMSU?
Speaker 2 (23:51):
Well, I just would like to remind everyone that is
listening to this podcast thatwe are available.
You know they can reach out tous and even if we don't have the
resources, we can put somethingtogether.
We can develop any trainingthat is needed, but our goal is
to support all our farmers andranchers, stakeholders and our
(24:14):
students.
So they can contact us againthrough Facebook or our website
email and we are just happy tohelp.
Speaker 1 (24:24):
Such an important resource for our community, our
state.
Okay, so the last question whatis your favorite recipe or
favorite way to eat beef?
To eat beef?
Speaker 2 (24:35):
I'm very simple.
Honestly, I love a grilledsteak, just with salt.
Growing up in Brazil, salt isall we usually use.
I don't necessarily need anyspices or dry rubs or anything,
just salt, and that's it.
If I would share a recipe, Ilove beef stroganoff, which is a
(24:58):
very easy recipe to make.
We can easily find all theingredients here in the US.
All the American friends that Ishare with or that I cook for
them, they love it, so it'sabsolutely one of my favorite
okay, well, we might, we mightask you for that recipe so we
can put it on our website.
Speaker 1 (25:18):
Sure, yeah, that would be awesome, well, neat,
well.
Thank you so much for agreeingto do the podcast and thank you
for the important work thatyou're doing for our industry
and for for the future students,future meat industry
professionals.
Speaker 2 (25:32):
Well, thank you.
Thank you again for thisopportunity.
Thank you for supporting NMSU.
We've been, you know, NewMexico Beef Council has been a
long long partner andcollaborator to our activities,
so we truly appreciate you yeah.
Speaker 1 (25:47):
Thank you.
Thank you so much.
Behind the Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you'd like more information,please visit nmbeefcom.
Whether it be a burger, a steakor another beef dish, we hope
(26:07):
you're enjoying beef at yournext meal.
Host
Carollann Romo
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