Prof Arno Hugo leads the Research Chair in Sustainable Livestock Production – an initiative designed to address the challenges facing the livestock industry, which plays an important role in global food security and economic development. With rising demand for meat, the sector is under growing pressure to boost productivity while reducing its environmental footprint, including greenhouse gas emissions and the depletion of natural resources.

This chair is dedicated to creating a more sustainable and practical approach to livestock farming. It focuses on improving feed management, making better use of water and land, and finding eco-friendly ways to process meat and other animal products. By collaborating with experts across different fields, the research chair aims to develop solutions that promote sustainable practices throughout the livestock value chain. The initiative also prioritises animal welfare, food safety, and farmer livelihoods.  Additionally, the research also aims to address policies and systems that guide sustainable livestock farming, offering workable and affordable solutions that can help farmers thrive and secure their livelihoods. At the heart of this work is the integration of One Health principles – recognising the link between animal, human, and environmental health – to support a healthier, more resilient food system.

The research chair aligns with SDG 1 (No Poverty), SDG 2 (Zero Hunger), SDG 6 (Clean Water and Sanitation), SDG 8 (Decent Work and Economic Growth), SDG 9 (Industry, Innovation and Infrastructure), SDG 15 (Life on Land), and SDG 12 (Responsible Consumption and Production).

About the chair holder: 

Prof Arno Hugo, a distinguished academic in the Department of Animal Science at the UFS, is a Food Scientist specialising in meat science and technology. His research focuses on the chemical stability of food, with a particular emphasis on the lipid components in meat and meat products. Recent work explores innovative ways to manipulate lipid profiles in animal diets, aiming to improve both the technological and health properties of fat tissue. This research bridges food science and animal science, driving advancements in both fields. With an impressive scholarly record, Prof Hugo has authored or co-authored over 190 peer-reviewed journal articles, 230 congress contributions, 20 technical reports and 50 popular scientific articles. He has a Scopus H index of 31. In addition, Prof Hugo has mentored a significant number of postgraduate students, having supervised or co-supervised 80 MSc and 25 PhD candidates.

In the news:

• Food Sciences professional body appoints Prof Arno Hugo as Vice-Chair

• Tracing food safety between farm and fork

Supporting documentation:

• Strategic Development Agendas applicable to the Research Chair: Sustainable Livestock Production