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AMSA RMC 2017 - Monday Technical Sessions

8:30 am - 9:30 am

Opening Keynote Presentation - Doing What’s Right

Sponsored by Kemin Food Technologies
Session proceedings recording funded by the Beef Checkoff

Speaker: Donnie Smith, Former Chief Executive Officer with Tyson Foods, Inc.

With Smith’s passion for leadership and his focus on feeding the world, he will engage RMC attendees as he discusses “Doing What’s Right,” and the positive influence it can have not only on meat science and the meat industry, but also on positively affecting the lives of people around the world.

Throughout his 36-year career in the food business, Smith worked to learn every aspect of Tyson Foods’ business. He joined the company in 1980, working in poultry operations for seven years in Tennessee before moving to the company’s headquarters in Springdale, Ark., where he started as a commodity buyer. He was named director of commodity purchasing in 1991 and during the next several years added complementary responsibilities to his management portfolio: logistics, purchasing and information systems in 2006; and engineering, food safety and quality assurance, and environmental health and safety in 2007. Smith moved into the company’s consumer products division in 2008 and was named senior group vice president of poultry and prepared foods in early 2009; the same year he was appointed president and CEO. 

10:00 am–12:00 pm

Concurrent Technical Session IFood Security – A Meat Science Story

  Sponsored by Texas Tech University International Center for Food Industry Excellence
  Session proceedings recording funded by the Beef Checkoff

Call to Order
Mark Miller, Ph.D., Texas Tech University

A Food Insecurity Case Study Using a Meat Intervention to Change Learning and Quality of Life of Children and Women in Malawi Africa: Malinda Colwell, Associate Professor of Human Development and Family Studies at Texas Tech University, will provide an overview of a one year food insecurity intervention in Malawi, Africa. She will also focus on intervention effects on young children’s socio-emotional development. The importance of addressing food insecurity in young children as related to the future potential of the child also is discussed.  

Project SPAMMY™ in Guatemala: Kevin Myers Senior Vice President of Research & Development for Hormel Foods will provide insight into Project SPAMMY™ which was initiated in 2008 by Hormel Foods as an opportunity to improve malnutrition in children.  It has been a great public-private partnership among organizations in the U.S. and Guatemala to provide meaningful solutions to childhood malnutrition.  SPAMMY is now on the USAID food aid list for use in hunger relief efforts under "Fortified Poultry-Based Spread."

Emerging Technologies for a More Sustainable and Resilient Beef Production System – The Irish Approach:  Declan Troy is the Assistant Director of Research, Director of Food Technology Transfer, and President, Institute of Food Science and Technology Ireland. In this presentation, he will provide a comprehensive overview of the application of emerging technologies for a more resilient beef production system from farm to fork. Various challenges for their ultimate adaptation will be discussed in the context of meeting global consumer demands while at the same time nurturing the local beef sector.

Food Security - A Meat Science Story Reciprocation Session: Dr. Mindy Brashears, Professor at Texas Tech University will lead this session focusing on some of her recent work in developing countries. There will also be time for a follow-up panel discussion with the above speakers addressing any questions attendees might have.

Concurrent Technical Session II –

Antibiotic Resistance: The Story, The Impact and What Comes Next

    Session proceedings recording funded by the Beef Checkoff

Call to Order
Robin Peterson, Micreos

Antibiotic Resistance: Contemporary Perspectives on Human and Animal Health: Antibiotic resistance and its effects on both animal and human health illustrate a prototypical “One Health” problem. Causing both food production and public health consequences – antibiotic resistance encompasses a wide array of issues spanning the realm from molecular biology through the social sciences. Evidence for the difficulty in defining a single best “One Health” practice code will be highlighted by Dr. Morgan Scott, Professor of Epidemiology at Texas A&M University, by discussing the rapidly changing landscape of what we know (or believe we know), as highlighted by several recent scientific reports.

What Do Changes on the Farm and Ranch Mean for Health and Resistance: This presentation will discuss how various antibiotic use protocols impact the development of resistance. Dr. Liz Wagstrom, Chief Veterinarian with the National Pork Producers Council, will explore the influence of changing regulations on animal health and antibiotic resistance.

The New Frontier:  Production Enhancement to Meet the Global Protein Challenge: Global protein needs will continue to escalate over the next three decades, and these demands will need to be met using reduced antibiotic strategies.  Dr. Kim Friesen, Chief Scientific Officer for NutriQuest, will address how understanding bacterial and viral load in the production system can be used to tailor specific technological approaches to control disease and further increase protein production.

Phages as Natural Alternative for Antibiotic Use in Animal Health Applications: Phages are the most abundant microorganisms in the world and are used for targeted bacterial control for food safety and human & animal health. In recent studies, Salmonella phages were administered to the milk for young meat calves to determine if mortality could be reduced after the discontinuation of antibiotics resulted in higher mortality rates. Bert DeVegt, Managing Director with Micreos Food Safety, will outline how the use of phages resulted in a shift in the microbiome of calves as observed in improved feed conversion data, reduced mortality and better manure scores.

Concurrent Technical Session III –

Where Have We Been, Where are We Going in the Meat Industry

    Sponsored by Cargill
    Session proceedings recording funded by the Beef Checkoff

Call to Order
Megan Hobbs, Cargill

The U.S. Meat Industry:  The 115 Year Path: This discussion will focus on the history of the U.S. Meat Industry beginning early in the last century till today.  During this presentation, Dr. Russell Cross, Professor and Department Head at Texas A&M University, will look at the path that took us to where we are today.

The Current State of the U.S. Meat Industry: Shifting Consumer and Customer Attitudes and Perceptions Are Driving Significant Change:  This presentation will be led by Brian Sikes who serves as a Corporate Vice President of Cargill and Group Leader for Cargill Protein. This discussion will examine the forces shaping the industry today, including the media, technology, changing demographics, non-government organizations, and evolving consumer preferences.

The Future of the US Meat Industry:  The Changing Landscape of Consumer/Customer Expectations and The Challenges Facing The Industry: Sylvia Wulf, Senior Vice President of Perishables for US Foods, will take a look at where the demand is headed as we better understand the expectations from the consumer/customer perspective. She will also discuss the impact that this has on farms and manufacturers as well as global considerations. 

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