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AMSA Educational Webinar: The future of animal protein: feeding a hungry world

  • Dates: 13 – 13 Jul, 2021

AMSA Educational Webinar: The future of animal protein: feeding a hungry world

July 13, 2021
11:00 am – 12:00 pm CT

Description:

The task is simple…we must feed approximately 10 billion people on this planet by the year 2050, and do so with the same basic level of natural resources that available today. As it pertains to animal protein, we must be able to do this under mounting pressures of labor, arable land, and water scarcity. Additionally, we must do so under increased regulatory and societal scrutiny of the very technologies that have enabled past advancements in resource utilization, productivity, and environmental stewardship. Finally, we must be able to keep up with the growing populations and the wealth of nations while making sure that we continually protect the welfare of the animals that will ultimately make up our diets. This task may be simple, but it is not easy. In this webinar the authors listed below will recap their papers published in the October 2020 issue of Animal Frontiers.

  • Opportunities and Challenges in Animal Protein Industry Sustainability: The Battle Between Science and Consumer Perception – Dr. Jude Capper, Livestock Sustainability Consultant
  • Meat Industry 4.0: A Distant Future? – Dr. Shai Barbut, University of Guelph
  • Protein demand: review of plant and animal proteins used in alternative protein product development and production – Dr. Ann Brackenridge, Cargill Inc.

 

Presenters:

Judith (Jude) L. Capper, PhD, is an independent Livestock Sustainability Consultant based in the UK. Jude’s research focuses on modelling the impacts of animal productivity and health (specifically dairy and beef), on livestock system sustainability. In recognition of this work, Jude was awarded Associate Membership of the Royal Agricultural Society in 2018.

Shai Barbut is a professor in the Department of Food Science at the University of Guelph. He specializes in primary and further processing of poultry and red meat. He is a fellow of the Institute of Food Technologists, and the author of the free on-line textbook “The Science of Poultry and Meat Processing.”

Dr. Ann Brackenridge is a Manager at Cargill Inc., Wichita, KS, in the Protein Research and Development (R&D) Group. She received her PhD from Kansas State University, Manhattan in muscle growth and development. Ann has over 20 years of R&D and food safety experience in the protein industry. Ann is currently President-elect, American Meat Science Association.

 

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/8054232051653496336.  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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