Wednesday, June 25, 2025

8:00 AM – 9:15 AM

Keynote Panel Discussion - Meat Science Branding and Consumer EngagementSponsored by: Tyson Foods, Inc.


Wednesday’s keynote brings together leaders from across the meat and food industries to explore how meat science supports brand integrity and connects with consumers. Anchored by insights from Dr. John Stika at Certified Angus Beef and Dr. David Newman from the National Pork Board, the session will highlight how scientific principles influence branding decisions and build trust across the supply chain.

A panel discussion featuring experts from Wendy’s, Kroger, and Nestlé Purina will extend the conversation, offering a broader view on how companies use meat science to guide product development, differentiate in the marketplace, and respond to evolving consumer expectations. From farm to shelf, this session underscores how meat science continues to shape the story behind the brand.

Panelists: John Stika, Ph.D., President, Certified Angus Beef; David Newman, Ph.D., Senior Vice President Market Growth, National Pork Board; Kelly Coughlin, Manager – Brand Marketing, The Wendy’s Company; Shawn Spencer, Kroger; Director of Meat Merchandising, The Kroger Co.; and Craig Pearce, Director Portfolio Innovation, Brand Marketing, Nestle Purina

 

9:15 AM – 9:45 AM

Final General Session and 2026 RMC Welcome Video

Workshops  

10:15 AM – 12:15 PM

Effective Outreach and Extension Programming
Sponsored by: Meat Institute

This workshop will provide insights and best practices for developing programming and assisting livestock producers and processors. Learn from specialists that have highly successful outreach programs about what makes programs work.

Speakers: Lynn Knipe, Extension Specialist, The Ohio State University; Jordan Wicks, Ph.D., University of Nebraska-Lincoln; and Derris Burnett, Ph.D., Department Head, Agriculture and Environmental Sciences, Tuskegee University

 

Meat Equipment and Technology Workshop
Sponsored by: empirical Foods

The Importance of Utilizing Effective Sanitation Controls in Conjunction with Designing Equipment Hygienic Risk

Utilizing optimal food plant hygienic designs and standards in conjunction with effective sanitation program execution, is the foundation in which a plant’s Food Safety program is built upon. For the food processor to be ultimately successful, they must incorporate hygienic design, and sanitation within their food safety culture, and to ensure all plant cross-functions are actively participating in maintaining and improving the systems, and programs to ensure robust hygienic conditions are maintained.

Speaker: Nick Brown, Director of Thermal Processing, Fusion Tech Integrated, Inc.

Advances in the Meat Industry: Evolution of Patty Making

This presentation examines key production factors in patty manufacturing, including lean-to-fat ratios, grinding methods, and forming technologies, assessing their advantages and limitations. It highlights advancements aimed at enhancing consumer acceptance of minced meat patties, with a particular focus on the latest low-pressure patty systems for burger production.

Speakers: Derek Schroeder, Processing and Kill Floor Specialist, UltraSource and Augustus Harrison, Food Technologist / Product Application Specialist, UltraSource

Case Studies on Equipment and Technology Design from an R&D Perspective

In this workshop we will look at two to three case studies on the R&D process of launching new technologies into the industry at varying levels of difficulty. Some technologies are created by combining exiting IP (intellectual property) that can be combined together to fill a void, while some are innovated from an idea to fill a glaring hole in customer processes. This discussion will look at problem solving solutions from low to very invasive degrees of difficulty and the process of how they were introduced into the industry.

Speakers: Tricia Harlan, Global DSI Applications Manager, JBT-Marel; Kacie Artherton, Product Manager, JBT-Marel; and Nick Gasbarro, Segment Leader, JBT-Marel

 

Hot Topics Workshop
Sponsored by: Certified Angus Beef

Your "Daily" Lunch Meat Safety: Recent Outbreaks and Proposed Listeria Rule

Listeria monocytogenes in ready-to-eat meat and poultry products has steadily decreased in the past two decades until the recent outbreaks/recalls that rocked the nation. This session will explore the current outbreak and empower stakeholders in food industry with the knowledge needed to navigate the integration of multiple independent strategies ranging from processing hygiene, regulatory frameworks, preservation technologies and modeling science to promote the meat safety.

Speaker: Joy Saha, Ph.D., Senior Research and Development Manager, Kerry Food Protection & Preservation and Mindy Brashears, Ph.D., Professor, Food Microbiology, Food Safety and Director, International Center for Food Industry Excellence

Regulatory Update- Food Ingredients

Food ingredients are garnering significant attention from consumers, customers, and the media. Recent statements by the Trump Administration indicate they intend to examine the regulatory process for food ingredients and State policymakers are also taking action. This update will give you a high-level understanding of the current regulatory state-of-play for food ingredients.

Speaker: Betsy Booren, Ph.D., Managing Director, Regulatory Policy & Business Intelligence Law Department, Tyson Foods

Verification in a Changing Food Industry

The presentation will give an overview of the growing importance of third-party verification in the food industry as consumer demand for transparency and regulatory scrutiny intensify while also highlighting how verified claims can build trust, ensure compliance, and enhance brand value. It will also contain common labeling pitfalls, regulations associated with verification and the rising role of verifiable environmental and welfare claims in shaping market access and retail strategy.

Speaker: Cara Gerken, Technical Services & Business Development, IMI Global

When Cows Catch the Flu: Insights from the Field and Lab, and the Challenges that Remain

For more than a year, influenza A(H5N1) has spread through dairy cattle populations. Recent outbreaks in Nevada and Arizona involving a new viral genotype show that this threat is far from over. There is growing concern that the virus could become permanently established in cattle, threatening a vital agricultural sector and potentially spreading to other livestock such as poultry and swine. Collaborative research that targets critical gaps in knowledge, including how the virus spreads, causes disease, and how prior exposure influences outcomes upon re-exposure will be shared. While progress has been made, key questions remain and answering them is essential to prevent further spread while protecting both animal and public health.

Speaker: Cody Warren, Ph.D., MPH, Assistant Professor, Department of Veterinary Biosciences, College of Veterinary Medicine, The Ohio State University