2020 ICoMST/RMC PhD Course

Friday, July 31 - Saturday, August 1

Cost: $150

Location: Disney's Coronado Springs Resort

The organizing committee has created an outstanding Ph.D. Education course, which will occur on Friday and Saturday (July 31 - Aug. 1) before the ICoMST/RMC.  The event will feature 6 international meat experts and will be focused on two main topics – water holding capacity and oxidative stress.  Participants will work in small groups to design experiments to advance the state of knowledge on one of these topics, based on the information presented.  A few select scientific papers will be recommended for reading in advance to better prepare students for the activity.  The intent of the organizing committee is for the course to deliver Ph.D.-level instruction and to advance student learning and synthesis/integration of knowledge in meat science.  The opportunity to form international contacts and relationships is an added benefit to participation.  Preference will be given to those currently pursuing a Ph.D. degree.  If additional space is available, post-docs, M.S. students, and early career professionals will also be admitted.  We hope to see you there!

Click here to apply for the 2020 ICoMST Ph.D. Course


Invited Speakers Include:

Alla Becket - New Zealand

Mario Estevez (H-index: 38) received his PhD from the University of Extremadura (Spain) in 2005 and stayed two years as a postdoctoral fellow at the University of Helsinki (Finland). Dr. Mario Estévez is an internationally recognized expert in oxidation and antioxidation with particular interest in protein oxidation and the impact of the intake of oxidized meat proteins on human health. He has published more than 120 peer-reviewed journal articles including five reviews on protein oxidation through which he has established himself as an expert in the field. He has been recipient of several competitive projects and grants including two consecutive Marie Curie fellowships (European Commission), is the author of four patents and has written several dozen technical papers and 9 book chapters. He currently serves as member of the Editorial Board of Meat Science and Associate Editor of the Journal of Food Science. He has extensive experience in training international PhD students, postdoctoral researchers and has served as lecturer and key-note speaker in international congresses (ICoMST, IFT, as examples). In addition, he has experience in acquiring funding from external sources and highly competitive calls (EU-commission, European Research Council), in leading international projects (Marie Curie Fellowships in Spain and Finland) and in the creation of strong and prolific scientific collaborations with prestigious Institutions from more than 12 countries.

Wangang Zhang - China

Eero Puolanne - Finland

Robyn Warner - Australia

Dr. Tyre Lanier is a fellow of the Institute of Food Technology and Professor Emeritus in the department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University.  During his career, his laboratory conducted research on muscle and other protein technology, chemistry and functionality.  His focus was primarily in the area of properties of fish muscle protein, but also included work relating to food functionality of poultry, meat, and plant proteins.  Notable was his development of the torsion method to evaluate the properties of heat set protein gels in surimi and meat products.


Social Media