Upcoming Industry Events

Advanced Meat Microbiology and Food Safety for Processed Meats, August 21–22, 2018

This two-day Advanced Meat Microbiology and Food Safety for Processed Meats Workshop is designed for those who have previously attended the University of Wisconsin-Madison Food Safety & Meat Microbiology School or a similar program, or for those with strong knowledge of food safety practices in the meat and poultry industries. Lectures and breakout sessions will be led by industry and academic experts. Topics covered include alternate/ novel technologies for pathogen reduction, surface-applied antimicrobials, formulating with synthetic and clean-label antimicrobial ingredients, predictive modeling, thermal processing, hygienic design of facilities and equipment, sampling plan development and statistics, validation strategies and support, regulatory issues, and use of genomic technologies for investigating contamination.

This course will include numerous hands-on and interactive exercises to build upon classroom discussion. Attendees will have the opportunity to acquire proficiency with predictive models and other resources to manage process variations, establish thermal process, formulating foods for safety, and handling cooling deviations, focusing on real-world, in-plant scenarios. Panel discussions and opportunities to interact with instructors are built into the schedule and will provide substantial one-on-one education.

Registration Fees
$900 General Registration
$700 FRI Sponsors, State of Wisconsin employees, or Master Meat Crafter Program graduates

Registration fee includes workshop materials, supplies, lunches, and breaks.
Register online at https://fri.wisc.edu/events_workshops.php

Raider Red Meats to Host Scholarship Fundraiser

The Raider Red Meats BBQ and Ribeye Championship will be held Aug. 24-25 to raise scholarship funds for Texas Tech students. This event is sanctioned by the Kansas City Barbecue Society. “Having a big-name sanctioning body over our event like the Kansas City Barbecue Society really sets us apart,” said Tate Corliss, director of Raider Red Meats.

Raider Red Meats has been funding scholarships for Texas Tech students since 1982. All proceeds from this event will go into the Raider Red Meats Endowment Fund to sponsor scholarships for students in the College of Agricultural Sciences and Natural Resources (CASNR). This event is consistently the largest event contributor to the scholarship funding. The event has almost reached the 10-year mark, and involves students from start to finish. CASNR students work all aspects of the event including the sponsors’ dinner. The cook-off will take place in the Animal and Food Science Building parking lot (Commuter West) on the Texas Tech campus. The team entry fee is $275. Cooks are invited to compete in a steak contest and four meat divisions: chicken, ribs, pork and brisket. Check-in, set-up and cooking will begin Friday, Aug. 24, followed by entertainment and a dinner for sponsors. The judging of these events will be on Saturday, Aug. 25, followed by awards at 5 p.m. There will be $15,000 in cash and prizes given out at the event. Visit www.raiderredmeats.com for more information. Also, stay up to date by following @raiderredmeats on Instagram, and liking the Raider Red Meats Facebook page.

Pathogen Control and Regulatory Compliance in Beef Processing Conference September 5-6, 2018  Rosemont, IL

Early Bird Rate Ends This Friday, August 3rd! Now through August 3rd save on the Pathogen Control and Regulatory Compliance in Beef Processing Conference. Employees with responsibilities in food safety, technical services, HACCP, microbiology, and regulatory affairs should attend this critical conference.

Members of NAMI and co-sponsoring organizations can qualify for a group discount when 3+ attendees from the same organization register at the same time. For registration questions contact Valencia Covington at 202.587.4204 or vcovington@meatinstitute.org.

You won't want to miss the incredible line-up of speakers scheduled for the Beef Safety conference including...

  • Paul Kiecher, Acting Administrator for the Food Safety and Inspection Service (FSIS), USDA
  • Carmen M. Rottenberg, Acting Deputy Under Secretary, Office of Food Safety, USDA
  • Dr. Keith Belk, Professor, Meat Safety and Quality; Ken & Myra Monfort Endowed Chair in Meat Science, Colorado State University
  • Dr. Kerri Gehring, Associate Professor, Texas A&M University, President and CEO, International HACCP Alliance
  • Jennifer Williams, Vice President, Tyson Fresh Meats, Inc. ... and many more.

Event Location
Hilton Rosemont / Chicago O’Hare
5550 N. River Road
Rosemont, Illinois, 60018

Book early to reserve your room. Hotel deadline is August 7, 2018.

For moreinformation and for registration please go online! 

Are you a supplier interested in reaching management and other employees with responsibilities in food safety, technical services, HACCP, microbiology, and regulatory affairs? For more information regarding sponsorship opportunities please contact Jim Goldberg at 202-587-4206 or jgoldberg@meatinstitute.org.  

Registration is now open for the 2018 Innovate Conference

 This year’s conference will be held on September 9-11 at the Château Élan Winery & Resort in Braselton, GA.  The focus of this conference is Influencing the Future of Animal-Sourced Foods.

Presentation topics will include:

Session I: The Human Response to Animal-Sourced Foods

  • Nutritional value of animal-sourced foods
  • Understanding how taste buds control our appetite for animal-sourced foods
  • Allergies associated with milk proteins
  • Changes to the human immune system after tick bites (alpha-gal)
  • Alpha-gal allergies, beyond meat

Session II: Innovative Methods of Cooking/Preparing High Quality Animal-Sourced Proteins

  • Alternative sources of animal proteins
  • Invasive and unique species use and prep
  • Edible insects as alternative sources of animal protein

Session III: The Future of Animal-Sourced Foods in the American Diet

  • The dilemma of alternative protein
  • Affordability of natural meat product
  • Will negative press influence the future of animal-sourced proteins
  • Will in vitro produced animal protein replace livestock production in the US

For more information, including registration and housing, please visit www.asas.org/meetings/innovate-2018.

Advanced Listeria monocytogenes Intervention and Control Workshop

 October 23-24, 2018 in Kansas City, Missouri. Every day, RTE manufacturers face the challenge of controlling Listeria monocytogenes in order to produce safe, nutritious products. This workshop helps processors gain the information needed to implement improvements in their operations and stay up to date on regulatory issues and challenges.

  • Specific sessions include:
  • Sanitary Design Principles
  • Sanitation Best Practices
  • Environmental Monitoring
  • Aggressive Sampling and Data Analysis
  • Equipment Steaming and Deep Cleaning
  • Process Management and Preventive Controls
  • Lot and Line Segregation and Product Testing
  • Product Risk and Interventions...and more!

Due to the hands-on nature of this conference registration is limited. Don't delay - this conference is sure to sell out. Members of NAMI and co-sponsoring organizations can qualify for discounted rates. For large groups or questions contact Valencia Covington at 202.587.4204 or vcovington@meatinstitute.org. 

Hotel Details
Hilton Kansas City Airport
8801 NW 112th St
Kansas City, MO 64153
(816) 474-4400

Book early to reserve your room. Hotel deadline is 12:00 pm, October 1, 2018. For more information please visit go online

Animal Care & Handling Conference October 18-19, 2018, Kansas City, Missouri

Two Decades of Animal Welfare Science: Advancements, Opportunities, and Implications

The Animal Care and Handling Conference will open with a session on the evolution of animal welfare science. Led by Candace Croney, Ph.D., Director, Center for Animal Welfare Science, Professor, Animal Behavior and Well-Being, Purdue University, this session will cover the advancements, opportunities and implications identified in the 2018 Council for Agricultural Science and Technology (CAST) Task Force Report, co-chaired by Dr. Croney.

As the report points out, “It is imperative to understand which systems and practices may optimize economic efficiencies in conjunction with ensuring positive animal welfare outcomes and public support of animal agriculture.”

With the meat and poultry industry processing 31 million cattle, 118 million hogs, 2.2 million sheep and lamb, and 243.3 million turkeys in 2016, understanding the animal handling issues as well as consumer concerns remain vitally important to our industry and the success of our businesses.

Members of NAMI and co-sponsoring organizations can qualify for discounted rates. For large groups or questions contact Valencia Covington at 202.587.4204 or vcovington@meatinstitute.org.  

Register today! 


Save the Date for the 2019 Beef Industry Safety Summit

The Beef Industry Safety Summit has been established as the premier event that brings industry leaders and safety professionals together from all sectors of the beef industry to focus on strategies to improve beef safety. The 2019 Beef Industry Safety Summit will take place March 5-7th in Kansas City, MO. The meeting promises to deliver the latest research information and access to safety experts. Please “Save the Date” for this event. For more information, visit www.bifsco.org.

US Foods ~ Food Fanatics Live

Embrace your fanaticism for food and spark up your business acumen by joining like minded chefs and restaurateurs at our Food Fanatics LiveTM culinary expos.

This invitation is for AMSA students and faculty members to “explore the food business and all the potential career paths."


  • July 31, St. Charles, MO
  • August 14, Atlanta, GA
  • August 29, Orlando, FL
  • September 12, Boston, MA
  • September 26, West Palm Beach, FL
  • October 17, Cincinnati, OH
  • October 24, New York, NY


  1. Please go to: https://www.foodfanatics.com/events
  2. Select register now next to the event you would like to attend.
  3. Please select the option to register as a Food Service Operator.
  4. Please complete the information page and in the box for Business Name please list AMSA and then your university name
    • Example "AMSA-XXX University


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