Dr Yimin Zhang and research student Xue Chen, along with CSIRO research scientist Damian Frank, visited Cowra’s Department of Primary Industry (DPI) research station to meet face to face with researchers who will be working with them on joint projects to increase the understanding and popularity of Australian beef in the Chinese market. 

One of those Australian researchers is Dr David Hopkins, who is based in Cowra. 

Dr Hopkins says the visit was designed in the hopes of furthering a relationship between the DPI and Shandong Agricultural University (SDAU).

“It’s about the transfer of knowledge and for us, it’s about trying to build that relationship and what can we learn more about the Chinese market,” Dr Hopkins said. 

“There are some small trade advantages out of it but a lot of it is just the exchange, building on that.”

Dr Hopkins said the relationship between the two institutions began in 2005 after Dr Yanwei Mao spent twelve months in Cowra to gain new skills in experimental design, laboratory work and data analysis.

A number of years later, Dr Hopkins then visited SDAU. 

“I did some lectures at the university for a week and did some work with some of their post-doctorate students,” Dr Hopkins said. 

“And from that, at their initiation, they wanted to develop a memorandum of understanding between Shandong Agricultural University and NSW DPI.

Dr Zhang said Cowra reminded her of the rural areas in China and was excited for the visit to the DPI. 

“It’s similar to Mongolia in China, because of the grasslands and the animals,” Dr Zhang said. 

“I’m very honoured to be here to look at the all facilities and to know all of the research they have done in the field of meat science.” 

Dr Zhang’s research at the moment focuses on the impacts of dark beef colour. 

“I was working on this area… to say why this colour developed and why this happened, even during the short time after the beef slaughter or storage.”