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AMSA Educational Webinar: Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor

  • Dates: 27 – 27 Feb, 2020

AMSA Educational Webinar: Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor

February 27, 2020
11:00 am – 12:00 pm CT

Overview:
This webinar will provide an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.

Presenter:

Dr. Cody Gifford earned master's degrees in animal science and food science and human nutrition in 2016 and his doctorate in animal science from Colorado State University in 2019. Dr. Gifford is an Assistant Professor at the University of Wyoming. His research interests are in the role of meat in the human diet, meat quality and flavor characterization. He is the instructor for the principles of meat science and muscle biology course.

Register:

This webinar is hosted by the American Meat Science Association (AMSA). The webinar is interactive and will last approximately 60 minutes including Q&A.  Registration is complimentary, but you must first register by clicking on the enrollment: https://attendee.gotowebinar.com/register/2126517465186108173. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the webinar.

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