Our research group has developed extensive expertise in the intrinsic quality characteristics of meat from different farm animal species, with emphasis on sensory, technological and nutritional attributes, and how these attributes are determined by characteristics of the production systems (genetics, nutrition, housing, etc). Indeed, consumers attach increasing importance to the extrinsic quality characteristics of food of animal origin, such as animal welfare and environmental impact. Ongoing research in collaboration with (inter)national partners seeks to characterise the quality of meat from different animal species in its various dimensions and examine links with husbandry practices to arrive at a One Quality approach. In addition, our research group has also been focusing for several years on the impact of meat consumption and of alternative protein sources on human health. We intend to continue this in the coming years.