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2020 Virtual ICoMST/RMC PhD Course

Live Kickoff July 13, 2020

Cost: Cost will include the course and registration for the virtual ICoMST/RMC meeting

Location: Virtual Platform

Sponsored by Colorado State University Center for Meat Safety & Quality

 

The deadline to apply for the now-virtual ICoMST/RMC PhD Course has been extended to June 24th! The two-week event will kick-off on July 13 and feature 6 international meat experts and will be focused on two main topics – Water Holding Capacity and Oxidative Stress. Students will be able to interact with the speakers through recorded presentations, email, and live Q&As, while working in small groups across the globe. A few select scientific papers will be recommended for reading in advance to better prepare students for the activity. Each small group will design an experiment over the course of two weeks to advance the state of knowledge on one of the above assigned general topics, based on the information presented.  The two week time frame is designed so that students across the globe can come together over flexible meeting times during that period, with only 3 live meeting times that all participants will be expected to attend. The end result will include a scientific project proposal and short presentation, to be judged by the PhD Course Committee and speakers. The best team from each main topic area will receive a prize in recognition of their efforts!

The intent of the course is 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.  Estimated total time needed to devote to the PhD course over the 2 weeks is 16 to 20 hours. Enrollment will be limited to no more than 60 students to foster the best communication within teams and with the speakers. All graduate students, post-docs, and early career professionals are welcome to apply, but initial preference will be given to those currently pursuing a Ph.D. degree. The number of students per university may be limited, dependent on available spaces, in order to allow all universities to participate. If you are selected to attend the course your registration rate will also cover the entire virtual ICoMST/RMC meeting. We hope to see you there!

2020 ICoMST and RMC PhD Course Winners 

Invited Speakers Include:

Dr. Alaa El-Din A. Bekhit earned his PhD in Biochemistry from Lincoln University, New Zealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in the maintenance of fresh meat colour. He obtained his MSc in Food Process Engineering from the University of Reading, UK. He is currently an associate professor of Food Science at the University of Otago (NZ) and hold several visiting professor posts in Saudi Arabia, China and New Zealand Universities. He is an Editorial Board Member of Journal of Advanced Research, Nutrients and Foods. His research interests include; Muscle biochemistry (identifying the factors that control meat quality); Bioprocessing technologies using endogenous proteases and emerging technologies; alternative proteins and halal foods. Of particular interest, Aladin is interested in meat colour and biochemical pathways regulating fresh meat colour stability. Aladin led several major research projects that aimed at understanding composition, biochemistry, and functionality of meat and alternative proteins. Aladin published more than 150 research articles, 40 comprehensive review articles, 40 book chapters and 1 book “Advances in Meat Processing Technology. CRC Press.”

Dr. 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.

Dr. Wangang Zhang is a professor in the College of Food Science and Technology of Nanjing Agricultural University in China. He received his bachelor and master degree from China Agricultural University majoring in Animal Nutrition. He got his PhD from Iowa State University with the major of Meat Science and then stayed there as a postdoctoral fellow for two years. In 2011, he joined the National Center of Meat Quality and Safety Control of Nanjing Agricultural University as a full professor. His research mainly focuses on the meat biochemistry regulating the quality of fresh meat and the exploration of novel technology for the processing of meat products. Currently, he is the Head of Department of Food Science and Engineering of Nanjing Agricultural University. He also serves as the Associate Editor of Meat Science, International Editor of Food Science of Animal Resources, Associate Editor of Chinese Journal of Animal Science and Editorial Board Member of Trends in Food Science & Technology. He has published 148 peer reviewed articles among which more than 100 is published in peer reviewed SCI journals. He has received 6 patents and published 6 book chapters. As a major advisor, he has instructed 17 PhD students and 35 master students. During the last eight years, he has received more than 10 million Chinese Yuan for grants and funding from government and industry.

Dr. Eero Puolanne is Professor of Meat Technology at the Department of Food and Nutrition, University of Helsinki. He began his career in 1970 when he first did quality control of meat products at the departmental Expansion Service, after which he did research on sausage color, meat connective tissue, finally turned the focus on nitrate reduction by starter cultures in fermented sausages, for Doctoral Thesis. After his doctorate, he began researching the water-holding of meat, especially in cooked sausages, but then focused on animal stress and meat quality: DFD, PSE, WHC, tenderness, color, carbohydrate metabolism, and buffer capacity. He also studied salt and nitrite reduction in meat products. In 2000’s, he focused on the theoretical foundations of the water-holding, and his most recent major study has been the 2010’s poultry Woody Breast Syndrome, which still continues. There are over 200 peer-reviewed and other scientific publications, including original studies and reviews, books, and in addition, a large number of other professional contributions. He has supervised or co-supervised 12 doctoral students, as well as about 175 postgraduate students, about 25 of whom are international. He has consulted in the meat industry about animal welfare at slaughter and meat technology. The teaching has dealt with Meat Science and Technology as well as the environmental aspects of linked to meat production and meat industry. Dr. Puolanne was Dean of the Faculty in 1992-1998 and Department Head for 15 years. He was ICoMST Contact Secretary in 1986-2018 and organized the DigICoMST project. He received the AMSA International Award in 2002.

Dr. Robyn Warner is the Domain leader for Food and Nutritional science in the School of Agriculture and Food at The University of Melbourne, in Australia. She is Australia’s contact person for the Annual International Congress of Meat Science and Technology, the editor-in-chief for the Meat Science section of the on-line journal Food, and the Chair of the Melbourne University sponsored Hallmark Research Project Initiative Future Food. Prof. Warner has a Ph.D. in Food and Meat science from the University of Wisconsin-Madison in the USA. She has previously worked as a senior principal research scientist and team leader for CSIRO Animal, Food and Health Sciences, where she applied her meat science and food biochemistry training to problems confronting the food industry. Prof. Warner has many publications, including over 100 papers in refereed journals. She has received international and national awards for her role on the Meat Standards Australia food grading scheme, and also for her research.  In relation to the topic of interest for the PhD course, Robyn has been passionate about her research on water-holding capacity of meat for 30 years.  She has collaborated with colleagues in USA, Argentina, France, Canada, New Zealand, South Korea and Denmark on fundamental aspects of the biochemistry, molecular biology and biophysics of muscle in relation to water-holding capacity as well as applied aspects for industry application.

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.

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