AMSA Virtual ICoMST and RMC - Monday, August 3, 2020

Monday, August 3, 2020

8:00 am - Opening Session

          PhD Course Winners and Student Research Competitions Results Announced

 8:30-9:30 am – Kick-Off Presentation

Sponsored by Food Safety Net Services

2020 Vision: Focus on the Future - Dr. Mindy Brashears - Under Secretary for Food Safety,  U.S. Department of Agriculture

Dr. Brashears will discuss how the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has met its food safety mission and ensured a safe supply of meat, poultry, and egg products during the COVID-19 pandemic. She will present the objectives of FSIS as they look to implement data-driven policies that protect public health. As FSIS leads with science, influences behavior changes, and builds relationships, they strive to "do right and feed everyone...safely!"

9:30 am – 10:30 am - Opening Headline Presentation

Sponsored by JBS USA Food Company

Big Impact Technology Solutions for Smallholder Farmers - Pierre Ferrari, CEO Heifer International

During this presentation, Pierre will highlight some of Heifer International’s most recent work in Nepal focusing on the goat meat infrastructure system. Discussing how they worked with farmers in Nepal to set up and produce quality, hygienic meat for markets in Kathmandu. He will also share with attendees some of the technology that has been instrumental in making this happen. Since Heifer International started work with goat farmers in Nepal, farmers have successfully increased their goat production year-on-year, resulting in sales of $13 million (in the last 4 years).

10:30 am – 11:00 am Break and ePoster Viewing

Sponsored by Corbion, Smithfield Foods, Inc., and The Beef Checkoff

11:00 am  -12:30 pm  - Keynote Session - Meat in the Human Diet

Sponsored by JBS USA Food Company

Meat in dietary policy: The place of meat in dietary policy: an exploration of the animal/plant divide
     Speaker: Frédéric Leroy, Ph.D., Professor at Vrije Universiteit Brussel - Belgium

The role of meat in healthy eating patterns: considerations for protein quantity and protein quality
     Speaker - Nancy Rodriguez, Ph.D., Professor of Nutritional Sciences at the University of Connecticut - USA

12:30 pm - Break and ePoster Viewing

Sponsored by Corbion, Smithfield Foods, Inc., and The Beef Checkoff

2:00 pm –3:30 pm -  Concurrent Session I - Alternative Sources of Protein

Sponsored by Nestle Purina

How Can Invasive Fish, an Aztec Plant Seed, and Insects Help Solve the World Food Demand in the Year 2050?
     Speaker: Andrea Liceaga, Ph.D., Associate Professor at Purdue University – USA

Alternate Proteins: Market Landscape for Perspectives on Product Development
     Speaker: Poulson Joseph, Ph.D., Director of Protein Innovation at Kalsec - USA

2:00 pm –3:30 pm -   Concurrent Session II - Food Safety Risks and Interventions:  Realities, Opportunities, and Goals

Sponsored by Corbion

Salmonella Blue Ribbon Task Force: Uniting Animal Protein Industries to Reduce the Public Health Burden of Salmonellos
     Speaker: Bo Reagan, Ph.D., Meat Science and Food Safety Specialist, Zoetis

SMART Antimicrobial Resistance Goals to Drive Meat Safety Improvement           
     Speaker: John Schmidt, Ph.D., Research Microbiologist with the Meat Safety and Quality Research Unit at the USDA - Meat Animal Research Center - USA

2:00 pm –3:30 pm -  Reciprocation Sessions  -


2:00 pm - CPG In COVID-19: How the Industry Changed Overnight to Meet Extraordinary Demand. Sponsored by Kemin Food Technologies.

Speaker: Betsy Booren, Ph.D., Senior Vice President, Regulatory and Technical Affairs, Consumer Brands Association - USA

As an essential critical workforce, the consumer packaged goods (CPG) industry has been working 24/7 to ensure the products consumers need to stay safe and healthy will be available when and where they shop. The COVID-19 pandemic has created an unprecedented challenge for the consumer products value chain, specifically the food, agriculture and overall CPG supply chain, with urgent public health concerns compounding worker safety considerations, supply chain and other operational challenges. This session will provide an inside look on how the CPG industry has kept up production to meet massive demand during this pandemic.

2:30 pm - COVID-19 Impacts on Global Trade. Sponsored by Mirasco.

Speaker: Travis Arp, Ph.D., Senior Director, Export Services/Access, United States Meat Export Federation - USA

COVID-19 has drastically impacted the U.S. red meat industry in 2020, but has also impacted export markets for red meat around the world. In this presentation, we will discuss how COVID-19 has changed global protein supplies among the worlds largest beef and pork exporting countries, and what the industry can expect for the remainder of 2020 and beyond for U.S. red meat exports.

3:00 pm - Current Advances in Seafood Processing, Similarities and Differences to Meat. Sponsored by The Kraft Heinz Company.

Speaker: Erik Slinde, Ph.D., CEO , Zeracryl A.S. - Norway

The muscle structure of seafood and meat are both similar and different. Their body temperature is also different when stunned and slaughtered. Onset of rigor mortis are phenomenological similar and depend on Ca2+ release, ATP production/glycolysis and temperature. Early post mortem events differ due to structure mechanics. Since one molecule of glucose gives two molecules of lactate the osmotic pressure cause inflow of water to the cell and stiffness develop in agreement with the cell membrane permeability state. The rigidity decline depends on cellular functions break down.  Changes early post rigor affect  muscle quality, e.g. lipid oxidation and proteolysis. These changes are animal welfare dependent. Finally, enzymatic changes later post mortem are different in muscle from seafood and land based muscle with different implications on quality.

2:00 pm –3:30 pm - Break and ePoster Viewing

Sponsored by Corbion, Smithfield Foods, Inc., and The Beef Checkoff

Social Media