Monday, June 22, 2026

Keynote Session

8:00 AM – 8:30 AM
Opening Session  

8:30 AM – 9:30AM

Monday Keynote: Keynote Presentation - The Edge of Chaos: How to Lead an Industry During Accelerating Change
Sponsored by Empirical Foods 

Speaker: Vance Crowe, Legacy Interviews

His presentation, “The Edge of Chaos: How to Lead an Industry During Accelerating Change,” will explore how change unfolds and why it is often difficult to recognize in real time. Attendees will gain insight into how focusing too heavily on change can stall progress, while ignoring it can lead to missed opportunities and falling behind. By examining patterns of disruption, Crowe will provide practical perspectives on how organizations can better anticipate what’s ahead and position themselves to act decisively. Vance Crowe has worked with corporations and international organizations around the world and has spoken to more than 250,000 people on complex and often controversial technologies shaping today’s landscape. His engaging and thought-provoking approach makes him a sought-after voice on navigating uncertainty and leading through transformation.

10:30 AM – 12:30 PM

Concurrent Session I - Advances in Meat Color Research 
Sponsored by Kemin and Caviness Beef Packers

Metabolic Pathways and Meat Quality Interactions
Speaker: Andy King, Ph.D., Research Food Technologist, U.S. Meat Animal Research Center

Dr. King will discuss how skeletal muscle’s metabolic flexibility influences key meat quality traits such as color and tenderness, despite inconsistencies observed with individual metabolic biomarkers. His presentation will highlight how interactions among glycolytic, mitochondrial, and oxidative pathways collectively drive variation in meat quality and help explain differences reported across studies.

Meat Color: Consumer Perception and the Role of Spoilage Organisms
Speaker: Mahesh Nair, Ph.D., Associate Professor, Colorado State University

Dr. Nair will present findings from consumer studies evaluating beef color and purchase intent, alongside new insights into how microbial growth impacts color development and shelf-life progression. His work bridges visual quality perception with the biological processes influencing product longevity.

Opportunities and Challenges of Non-Contact Assessment of Beef Color
Speaker: Daqing Piao, Ph.D., Professor, Oklahoma State University

Dr. Piao will examine the importance of accurate beef color assessment and the limitations of current contact-based measurement methods. His presentation will explore emerging non-contact technologies, highlighting opportunities and challenges in capturing both myoglobin spectral absorption and muscle fiber characteristics to better understand and predict color stability.
 

Concurrent Session II – Leveraging Innovation and Technology to Reduce Food Waste 
Sponsored by the Texas Cattle Feeders Association and Lopez Dorada

Innovating to Unlock a $1 Trillion Opportunity
Speaker: Nick Roth, President of empirical innovations inc.

Nick will discuss how innovation and research are helping the industry utilize more of the meat produced while reducing waste throughout the supply chain. Roth will share how emerging technologies and creative applications can transform previously underutilized products into valuable opportunities for the industry.

Product Utilization in the Beef Packing Sector: “Everything but the Moo”
Speaker: Trevor Caviness, President of Caviness Beef Packers

Trevor will provide an in-depth look at the complex value streams within the beef industry, from cull cows to high-prime beef and all associated drop products. His presentation will demonstrate how every component of the animal contributes to overall product value and profitability.

Role of Beef Fat Rendering and the Wide Range of Applications for Edible and Technical Tallow
Speaker: Eric Gustafson, Chairman and CEO, Coast Packing Company

Eric will explore the evolving role of fat rendering and the wide range of applications for edible tallow.  His presentation will highlight how these products contribute to the sustainability and valuation of the animal and across the industry. In today's market, using advances in technology to boost supply is important to meet the growing consumer demand.

Concurrent Session III – Innovations in Pet Food Manufacturing: From Shelf-Life to Humanization
Sponsored by Nestle Purina and Food Safety Net Services, A Certified Group

Fresh Meat Implications on Pet Food Palatability    
Speaker: Sebastian Hernandez, Ph.D., Analytical Flavor Chemist, Kemin Industries

Fresh meat undergoes various microbial and biochemical changes during storage that ultimately influence product quality. As the pet food industry continues to meet consumer demand by developing “fresh” and “premium” pet food formulations, it is imperative to understand the role of raw material shelf-life in final product quality. Dr. Sebastian Hernandez will present data demonstrating the value of using analytical chemistry to understand pet food palatability and how raw material shelf-life can influence final product quality. 


Raw Materials Fit-For-Purpose: Functionality, Freshness, and Shelf-Life    
Speaker: Willy Núñez, Ph.D., Research Scientist, Research and Development, Simmons Animal Nutrition

Performance driven raw materials are foundational to delivering functionality, freshness, and shelf life through intentional formula design. By embedding functional requirements directly into meat raw material specifications, freshness, shelf life protection, and performance become inseparable outcomes. Dr. Núñez will review critical attributes for fit for purpose meat raw materials in the pet food industry, highlighting the value of tighter control over raw materials, material handling, and batch consistency.

Humanization/Premiumization of Products in Pet Food
Speaker: Craig Bacon, P.D., Head of the Department of Food Science, University of Arkansas

The pet food industry is evolving rapidly as consumers increasingly view pets as family members and seek premium, health-focused products. This session will explore the key drivers behind pet food humanization and premiumization, including consumer purchasing behaviors, emerging trends, and their impact on product development and the broader industry. Join us to gain valuable insights into how the pet food market is adapting to meet the changing expectations of today’s pet owners.

2:00 PM - 2:45 PM 

AMSA International Lectureship Award Presentation- Development of Eating Quality for Fresh Pork
Sponsored by PIC 

Speaker: Frank Dunshea, Ph.D., Chair of Agriculture, University of Melbourne, Australia 

Dunshea’s research focuses on developing a model capable of predicting key sensory traits, including tenderness, juiciness, flavor, and overall liking, based on measurable production and processing factors. The model incorporates variables such as ultimate pH, sex, cut, aging period, cooking method, endpoint temperature, moisture infusion, hanging method, and electrical stimulation to generate a Pork Quality Score (PQS) that reflects expected consumer satisfaction. Dr. Dunshea has built an internationally respected research career, publishing more than 1,200 journal, conference, book, and technical articles. His work has received over 30,000 citations, and he holds an h-index of 91, reflecting the broad scientific and industry impact of his research. He is a Fellow of the Nutrition Society of Australia, the Australian Society for Animal Sciences, the Australasian Pig Science Association, and the International Union of Nutritional Sciences in recognition of his contributions to nutritional and animal sciences. Dr. Dunshea also previously served as Chair of the Australian Academy of Science Nutrition Committee.

3:30 PM -5:30 PM

Concurrent Session IV - Meat & Metabolic Health: Evidence-Based Insights on Nutrition and Disease Prevention 
Sponsored by Cargill 

Dietary Protein and Its Role in Metabolic Health
Speaker: Teresa A. Davis, Director of the Texas A&M AgriLife Institute for Advancing Health Through Agriculture

Dr. Davis' presentation will highlight the essential role of high-quality protein, particularly from animal sources, in supporting growth, muscle maintenance, and healthy aging. Drawing on decades of research in protein metabolism, Dr. Davis will discuss how nutrient-dense protein foods align with the 2025 Dietary Guidelines for Americans and contribute to overall health and performance.


Role of Animal-Source Foods in the Treatment of Obesity and Chronic Disease
Speaker: Eric Westman, Associate Professor of Medicine at Duke University and founder of the Duke Keto Medicine Clinic

Dr. Westman a recognized leader in obesity medicine, Dr. Westman will examine how animal-sourced foods can serve as the foundation of therapeutic carbohydrate reduction approaches, including low-glycemic and ketogenic diets, offering practical strategies for improving metabolic health and managing chronic conditions.


Evidence-Based Insights at the Intersection of Meat Consumption, Metabolic Health, and Cancer
Speaker: David G. Harper, Associate Professor at the University of the Fraser Valley

Dr. Harper will explore the complex relationship between meat consumption, metabolic state, and cancer biology, incorporating findings from clinical research such as the Keto-CARE trial. Dr. Harper will provide an evidence-based framework that challenges conventional assumptions and emphasizes the importance of metabolic health in disease risk and prevention.

Concurrent Session V – From Policy to Product: How Regulatory and Consumer Trends Are Shaping Protein Innovation
Sponsored by International Flavors and Fragrances (IFF) and Kraft Heinz

Public Perception of MAHA Policies: What It Means for Meat & Poultry Companies
Speaker: Tom Payne, Senior Director of Marketing, Newly Weds Foods

Tom Payne will examine how public perception surrounding MAHA policies continues to evolve and what those changing attitudes may mean for meat and poultry companies. The session will explore consumer sentiment trends and their potential influence on product positioning, communication strategies, and industry operations moving forward.

Modernizing Protein Formulations: Navigating Clean Labels, Consumers, and Compliance
Speaker: Larry Quint, Research Fellow leading the Strategic Research Program in Research and Development, Conagra

Larry Quint will discuss how accelerating regulatory requirements and increasing expectations for ingredient transparency are driving fundamental changes in protein formulation. Her presentation will examine the evolving regulatory landscape and shifting consumer sentiment while highlighting technical strategies that balance compliance, ingredient functionality, and product performance.

Leading Product Development Through Regulatory Change: Strategic, Science-Based Approaches for the Future of Protein 
Speaker: Jesse Collins, Director of Product Development, Sam’s Club Private Brands

Jesse Collins will discuss how product development leaders are navigating evolving regulatory changes, government priorities, inflationary pressures, and shifting consumer expectations in today’s protein industry. Drawing from his leadership experience with the Sam’s Club Protein business, Collins will share science-based strategies for formulation optimization, processing solutions, and commercialization while connecting meat science fundamentals to real-world business innovation and leadership. 

Concurrent Session VI – New Technologies in Foreign Material Control

Sponsored by JBT-Marel and Johnsonville, LLC

As consumer expectations and regulatory scrutiny continue to increase, the meat industry faces growing pressure to strengthen foreign material prevention, detection, and response systems across the supply chain. This session will provide attendees with practical insights into emerging technologies, analytical methods, regulatory history, and integrated food safety approaches designed to reduce risk and improve product integrity.

The session will open with David Riggs, B.S., P.E., Business Cluster President of Eurofins SF Analytical Laboratories Inc., presenting “Challenging, Non-Routine Testing, Inspection Considerations for Meat.” Riggs will discuss the growing risks posed by unwanted foreign materials, trace contaminants, pathogens, and toxins in domestic and imported meat supply chains. Attendees will gain insight into novel analytical techniques used to identify foreign materials, unknown objects, microorganisms, pathogens, and toxins, while also exploring legal and insurance considerations surrounding large-scale recalls and investigations. The presentation will feature real-world case studies, including physicochemical and microbiological testing methods, chromatograms, spectra, and sanitized investigation results.

Next, Casey Lynn Gallimore, Senior Director of Regulatory Policy at the Meat Institute, will present “The Regulatory Landscape of FM: A History Lesson.” Gallimore will provide historical perspective on how foreign material oversight has evolved within the meat and poultry industry, highlighting changes in regulatory expectations, implementation practices, and industry responses over time. Her presentation will help attendees better understand the factors that continue to shape today’s foreign material control programs.

The session will conclude with Jennifer Williams, Vice President of Food Safety and Quality at Johnsonville, LLC, presenting “Beyond Detection: The Foreign Material ‘Multiple-Hurdle’ Equation.” Williams will introduce a HACCP-based Foreign Material Food Safety Equation that integrates organizational mindset, equipment capability, operational controls, and data into a unified food safety system. Participants will explore how aligning these elements can drive sustained risk reduction and support long-term food safety success beyond short-term corrective actions.

The session will conclude with a panel discussion featuring Riggs, Gallimore, and Williams, joined by Paula Schwarz, Senior Director of Sales and Key Accounts at FlexXRay. The panel will provide attendees with the opportunity to engage directly with industry experts on current challenges, technology advancements, regulatory expectations, and future directions in foreign material prevention and control.