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Annual Meat Industry Research Conference To Address Timely Topics

Friday, August 24, 2007
 

Registration is now open for the 2007 Meat Industry Research Conference (MIRC), an annual event with a reputation for presenting cutting-edge science in practical, applied ways.

Held in conjunction with the AMI International Meat, Poultry & Seafood Industry Conference and Exposition, the MIRC will take place October 23-24, at Chicago’s McCormick Place. MIRC is co-sponsored by the American Meat Institute Foundation and the American Meat Science Association.

MIRC includes five education sessions on timely topics. They are:

Current Issues in the Meat Industry, 10:15 a.m.-noon, Tuesday, Oct. 23
Learn more about the issues that will shape the future of the meat industry. Topics will include the safety and quality of low-oxygen packaging systems, the increased role imported ingredients and products play in today’s market and the expectations and implications of the World Cancer Research Fund report.
Moderator: Megan McMicheal, food technologist, Tyson Foods, Inc.

The Consequences of Going Natural, 12:35-3:45 p.m., Tuesday, Oct. 23
Natural and organic products are a growing segment in the retail and foodservice segments. This session will address the current standards for the natural organic segment, audits and possible changes to come. In addition, learn more about the production and processing and labeling of natural organic products.
Moderator: Ron Jenkins, application specialist/technical sales, Red Arrow Products Company LLC

Meat and Human Nutrition I: Perspectives on Diet and Health, 4-5:15 p.m., Tuesday, Oct. 23
This session will focus on diet and health issues, specifically on how to critically evaluate the science conducted in the field of nutritional epidemiology.
Moderator: Dr. Randy Huffman, vice president, American Meat Institute Foundation

Meat and Human Nutrition II: Perspectives on Nutrigenomics, 8-9:15 a.m., Wednesday, Oct. 24
Attendees will receive the latest information on nutrigenomics, which is the examination at the molecular level of how common chemicals found in food affect health by interacting with a person’s genetic make-up and leading either to positive or negative health outcomes.
Moderator: Dr. Al Booren, meat extension specialist, Michigan State University

Food Defense: Preparing for the Coming Storm, 9:45 a.m.-12:15 p.m., Wednesday, Oct. 24
Learn how to ensure optimal food defense using a variety of strategies. Protect against food contamination and hear ideas to ensure the security of plant personnel and their products. Session will include a case study from the pet food industry, a discussion of the basic fundamentals of writing a food defense plan and a dialogue on what regulatory oversight of food defense plans will look like.
Moderator: Aubrey Schroeder, senior technical advisor, Elanco Animal Health


For more information, contact AMI's Director of Education and Professional Development Marie DeLucia at mdelucia@meatinstitute.org

Registration is $75 per person. To register, go to http://www.worldwidefood.com/register
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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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