Meat Industry Research Conference to Tackle the Technical Development Challenges the Meat Industry Faces in the Current EconomyThursday, August 20, 2009
Washington, D.C. – Meat industry scientists and technical experts will be discussing the new economic reality in the food industry and the impact it has had on technical development at the Meat Industry Research Conference (MIRC), to be held Oct. 27-28 at McCormick Place in Chicago.
The Meat Industry Research Conference (MIRC) will again be held in conjunction with the AMI International Meat, Poultry & Seafood Industry Conference and Exposition, scheduled for Oct.28-31, 2009.
This year’s scheduled session topics include:
New Economic Reality: The U.S. and Global
This session will launch the program by discussing global consumer behavior, the role of technical developments for a sustainable food industry and will feature an economic question and answer session about market volatility.
Speakers include: Charlie Arnot, CEO, The Center for Food Integrity; Michael Neal, CEO and chairman, SignalDemand, Inc.; Scott Eilert, Ph.D. vice president, director, Meat Technology Development, Cargill Meat Solutions
Recognizing opportunities to enhance product value will be the discussion in this session. Attendees will be provided information on improving the value of fresh meat, and how to utilize new ingredients and formulation techniques and the SmartChoices™ program to improve the bottom line.
Speakers include: Chris Calkins, Ph.D., professor of Animal Science, University of Nebraska; Jesper Kampp, M.Sc., application specialist, head of Meat Innovation, Danisco A/S; Brian Smith, Ph.D., John R. White, Co.; Richard Black, Ph.D., chief nutrition officer, Kraft Foods Global
Reducing Pathogens and Improving Food
Food safety a constant of the meat industry and is specifically highlighted in the program through sessions such as research in the retail deli and the role of risk-assessments.
Speakers: Stacey Schultz-Cherry, Ph.D., associate member, Department of Infectious Diseases, St. Jude Children's Research Hospital; Martin Wiedemann, Ph.D., associate professor, Cornell University; F. Ann Draughon, Ph.D., professor & co-director, Food Safety Center of Excellence, co-director, UTIA Food Safety Initiative, University of Tennessee; Janell Kause, M.P.P, M.P.H, director, Risk Assessment Division, USDA, Food Safety and Inspection Service (FSIS)
Quality Systems Management
The second day of the program will begin with a trio of discussions on implementing quality standards in the meat industry.
Speakers include: Bryan Farnsworth, Ph.D., vice president, Quality Assurance, Hormel Foods Corporation; John Kukoly, senior technical marketing consultant BRC Global Standards; Holly Mockus, senior manager, Food Safety, Sara Lee Foods
Broadening of the International
Marketplace: Research and Development Needs of
the U.S. Meat Exporters
To close the program this session will address the international marketplace as attendees examine relations with China, value enhancements for export opportunities and will be given a global update for red meat exports.
Speakers include: Courtney Heller, manager, Export Services, USMEF; Xiong Wei, president, Wenda Co., Ltd.; Joe Frend, vice president of International, Prairie Orchard Farms
For more than 50 years, MIRC, cosponsored by the American Meat Institute Foundation (AMIF) and the American Meat Science Association (AMSA) has served as a forum for presenting the latest research in terms of direct application for the meat industry. The biennial gathering attracts more than 200 scientists and technical specialists from industry and academia.
For additional information, contact AMI's Vice President of Education and Development Marie Ternieden, Ph.D., at email@example.com.
Registration is $75 per person with registration for the World Wide Food Expo before September 16, 2009. To register, go to http://www.worldwidefood.com/register.
AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, D.C., the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. The AMI Foundation is a 501(c)(3) organization established by the American Meat Institute that conducts research, education and information projects for the industry.
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