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Meat and Poultry Research Conference to Feature Educational Sessions on Food Safety and Human Health and Nutrition

Thursday, September 29, 2011
 

Washington, D.C. — This year’s inaugural Meat and Poultry Research Conference, to be held November 1-2, 2011, in Kansas City, Missouri will feature sessions on two of the most important topics to the meat and poultry industry today: food safety and human health and nutrition.

Influenced by conflicting media messages, consumers often are confused about what makes up a healthy diet. A compelling session on health and nutrition will address consumer perception and behavior and the research that impacts this ongoing discussion. Scheduled speakers include Bill Layden partner, FoodMinds and David Klurfeld, Ph.D., National Programs Leader, Human Nutrition, United States Department of Agriculture (USDA).

In an important session on food safety, researchers will discuss the current top issues including Salmonella and Campylobacter in poultry, Salmonella in beef and pork and shiga toxin-producing Escherichia coli. Scheduled speakers include Shelly Mckee, Ph.D., associate professor, Auburn University; Guy Loneragan, Ph.D., professor of food safety and public health, Texas Tech University; and Terrance Arthur, Ph.D., research microbiologist at the USDA Agriculture Research Service (ARS).

This new conference will bring together trade associations and professional societies whose members fund and conduct meat and poultry research on behalf of the industry. Attendees will discuss research priorities, share research results and look at future needs in an effort to improve the industry’s overall research program.

Additional scheduled sessions include discussions on product quality and antibiotic resistance. To view the full agenda, go to http://www.meatinstitute.org/ht/d/sp/i/69917/pid/69917.

The Meat and Poultry Research Conference is co-sponsored by the American Meat Institute Foundation (AMIF), U.S. Poultry Foundation, the Beef Checkoff, the Pork Checkoff, the National Institute of Food and Agriculture (NIFA), Agricultural Research Service (ARS), Poultry Science Association (PSA) and American Meat Science Association (AMSA).

Registration for members is $300 before October 7 and $250 for three members or more. After October 7, member registration is $350 and $300 for three members or more. Students may register for a special rate of $75. Registration for government/academia is $250 and non-member registration is $675.

To register, go to http://www.meatinstitute.org/ht/d/sp/i/69917/pid/69917 or contact AMI’s Vice President of Education and Professional Development Marie Ternieden, Ed.D. at MTernieden@meatinstitute.org.

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The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.

 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 United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.

 

 

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