Register now for the premier meat science conference of the year on June 25-28 in St. Paul, Minnesota!
“We have been working diligently to create a program focused on equipping members with the latest information related to science and technology in the meat industry. While we understand the importance of providing scientific updates, we also realize the importance of personal interactions within the industry. It is, after all, our relationships that provide the best avenue for transferring information. Therefore, the meeting will also provide ample opportunities for networking and social events along with a community outreach event.“ - Dr. Mindy Brashears, AMSA 2023 RMC Committee Chair.
AMSA RMC Call for Abstracts is Open
AMSA invites the submission of original research and abstracts on any aspect of meat science for presentation at the AMSA 2023 RMC as we come together to celebrate 76 years of history in St. Paul, Minnesota June 25-28, 2023. Anyone interested in presenting a poster (Open, Technical Summaries, Graduate Student or Undergraduate competitions) at the 2023 RMC will be able to submit their abstract online beginning today.
Complete guidelines for abstract submission, ePoster preparation and the Student Research Competitions are posted online. Also, just a reminder that AMSA will be charging a $50 per abstract submission fee. This submission fee is nonrefundable and will be due at the time you submit your RMC abstract online. Abstract must be submitted online by April 4, 2023.
If you have any questions or concerns, please contact Deidrea Mabry.
RMC Featured Keynote Speakers
Chef Stephen Giunta
Culinary Federation (AFC). His extensive culinary experience includes serving as an associate professor in Culinary Arts at the Culinary Institute of America, teaching seafood cookery, as well as classical banquet kitchen and skill development. Stephen also spent time at the White House, as personal chef to former President Ronald Reagan and former First Lady Nancy Reagan. Prior to Cargill, Stephen was a corporate chef for Kerry Ingredients in Beloit, Wisconsin. Stephen graduated from the Culinary Institute of America in 1983 and is a Certified Culinary Judge (ACF) and a Certified Hospitality Educator. He also earned a gold medal at Salon Culinaire, Toronto in 1985, and is a member of both the 1984 and 1988 Gold Medal U.S. Culinary Olympic teams.