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Communicating Science and Engaging the Public at the 2016 RMC

May 05, 2016

Media Contact: Deidrea Mabry, dmabry@meatscience.org

Communicating Science and Engaging the Public at the 2016 RMC

CHAMPAIGN, Ill. May 5, 2016 - The American Meat Science Association (AMSA) is excited to announce that Jeanne Braha, Project Director with the American Association for the Advancement of Science (AAAS), will lead the final keynote session at the 69th Reciprocal Meat Conference (RMC). This session, sponsored by Elanco Animal Health, will be held Wednesday, June 22, at Angelo State University in San Angelo, Texas.

Jeanne Braha’s presentation will capture the audience’s attention as she addresses how to “Communicate Science and Engage the Public,” encouraging the audience to take a more personal and proactive interest in public engagement. She will address why researcher involvement in public communication and engagement of science is not only valuable, but also something that is needed. Braha will also share strategic science communication tips and resources, and discuss how to find outreach opportunities.

Braha is a science communications and public engagement professional and is responsible for the management of the AAAS Center for Public Engagement with Science and Technology. Since 2004, the Center has worked to further awareness of science and the scientific process and increase public input into scientific research and policy agendas, encouraging and facilitating dialogue between policymakers, the general public, and the scientific community. She previously worked in civic engagement, science education, and science communications at the National Academy of Sciences and other organizations.

The AMSA 69th Reciprocal Meat Conference (RMC) is hosted by Angelo State University and will be held June 19-22, 2016.  For more information regarding the AMSA 69th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

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