Jane Quinn

Pathobiology

Professor Jane Quinn

BSc(Hons) First Class (UWestminster), GCULT (CSU), PhD (Edin), GAID

Professor in Veterinary Physiology
Wagga Wagga
Building 229 Room 262

Professor Quinn moved to Charles Sturt University in 2008 to be part of a new School of Animal and Veterinary Science. The school has a mission to deliver qualified veterinarians with a focus on large animal practice for rural and regional Australia.

Professor Quinn’s research has focused on strategies to improve livestock productivity and economic outcomes for the Australian farming sector using innovative field and molecular technology based approaches. She investigates novel pharmaceuticals, diagnostics and management practices for the animal health industries to improve productivity in Australian sheep and beef systems.

Her research is extensively funded by Meat and Livestock Australia as well as and numerous industry partners. In her role as Director of the Red Meat Innovation Centre she creates opportunity for industry partnerships to achieve successful commercial outcomes by value-add creation for the red meat industry and novel technologies for the meat processing sector.

Professor Quinn has supervised numerous honours, Masters and PhD students and is passionate about training the next generation of impactful researchers for science and industry.

Prof Quinn has specific expertise in teaching and learning related to intensive animal production, embryology and developmental biology, and agronomic systems including whole of red meat value chain

Prof Quinn undertakes industry-focused research in the areas of:

  • Intensive beef production including economic pathways for dairy steers;
  • Veterinary diagnostics and molecular approaches to pathogen identification for the livestock industries;
  • Improving production in livestock systems through advanced diagnostics and new therapeutics;
  • Automated assessment of livestock production and disease;
  • Impacts of toxic plants, including invasive weeds, on livestock production;
  • Impacts of production on meat sensory characteristics.

Prof Quinn works extensively with industry, through funding by Research and Development Corporations and other industry bodies. She has secured >$10M of external funding to date as well as being an inventor in two awarded patent families.