Tuesday, June 27, 2023

Keynote Session - 8:30-9:30 am

Sessions Sponsored by JBS USA, Pilgrim's and Swift Prepared Foods

Innovation in Poultry and Meat Processing: A Necessary Opportunity - Doug Britton, Ph.D., Georgia Tech Research Institute 

  • Tuesday morning will begin with a presentation on “Innovation in Poultry and Meat Processing: A Necessary Opportunity” by Doug Britton, Ph.D. Dr. Britton is a Principal Research Engineer with the Georgia Tech Research Institute and serves as the Associate Division Chief of the Intelligent Sustainable Technologies Division and Program Manager for the Agricultural Technology Research Program (ATRP) at Georgia Tech. The ATRP program is highly focused on driving transformational innovation in advanced technologies for poultry, agribusiness, and food processing. Working closely with stakeholders in academia, industry, and the public service sector, his efforts entail identifying and translating key unmet challenges into applied, actionable research initiatives. He will share his passion for the future of poultry production and processing and the opportunities to infuse new technologies into an otherwise highly optimized system with the RMC attendees.

    Concurrent Sessions - 10:30 am - 12:30 pm

    Session Sponsored by Kemin Food Technologies 

    Concurrent Technical Session IV -Animal Cell Cultured Products

    The development of animal cell cultured meat products is an area of much interest and discussion by scientists and those in the conventional meat industry. This concurrent session will provide several perspectives: science, business development, and regulatory. Learn about the current state of this developing industry segment and its commercialization to better understand future research needs, production and labeling considerations, and how it will interface with traditional meat products.

    Cultivated Meat--The New Frontier

    • Speaker: Paul Mozdziak, Ph.D., North Carolina State University

      The Business Perspective for Cultivated Technologies

      • Speaker: Niya Gupta, Fork & Goode

      Navigating Regulation, Production, and Commercialization in the Rapidly Evolving Cultivated Meat Industry    

      • Speaker: Eric Schulze, Ph.D., Upside Foods

      Concurrent Technical Session V - Salmonella Pathogenicity and Public Health Risks from Meat and Poultry

      Sponsored by American Foods Group

      Currently, Salmonella is certainly the most talked about pathogen in the meat and poultry industries. Join this session as you hear from some of the best experts on the subject discussing issues related to public health including epidemiology, risk assessment and enumeration strategies.

      Limiting Cross-Species Transmission in Salmonella: An Epidemiological and Evolutionary-Guided Approach

      Speaker: Jessica Hite, Ph.D., University of Wisconsin-Madison 

      Don't Use a Hammer for a Screw: Understanding How to Properly Use the Tools in the Salmonella Testing Toolbox

      • Speaker: Alex Brandt, Ph.D., Food Safety Net Services, A Certified Group Company

      Quantifying Salmonella Serovars to Attribute Pre-Harvest Risk Profiles Toward Directed  Processing

      • Speaker: Nikki Shariat, Ph.D., University of Georgia

      Concurrent Technical Session VI - Preservation, Packaging and Shelf Life Microbial Ecology: Current Applications and Future Prospects

      Sponsored by Sealed Air, CRYOVAC®

      Optimizing packaging of meat products remains a highly complex process. Not only must the usual meat quality attributes such as flavor, appearance, and taste be retained for the consumer's benefit, but the retailer's shelf life demands are also critical. In this session, speakers will cover and address issues such as minimizing the environmental footprint which has emerged as important criteria to be considered when designing packaging materials. Additionally, the speakers will discuss ongoing research efforts focused on developing more effective diagnostic tools for early detection of spoilage microorganisms.

      Current Retail Case Packaging Trends and Shelf-Life Requirements for Protein Applications

      • Speaker: Edward Moore, CRYOVAC® Brand Food Packaging

      Alteration of Flavor Related Compounds by Fresh Meat Packaging and Storage Conditions

      • Speaker: Jerrad Legako, Ph.D., Texas Tech University

      Connecting the Dots…Understanding Microbial Ecology to Extend Shelf-Life

      • Speaker: Dana Dittoe, Ph.D., University of Wyoming

      Bioactive Peptides in Meat and Processed Meats -  AMSA 2023 International Lectureship Award Winner

      • Speaker: Fidel Toldrá, Ph.D., Instituto de Agroquímica y Tecnología de Alimentos (CSIC)