AMSA Educational Webinars

Most Recent AMSA Webinars

How To Publish in MMB Webinar
Recorded May 15, 2024
Science of Eating and Meat Texture Perception

Are you a cruncher, chewer, smoosher or sucker? Learn how members of these different mouth behavior groups respond to texture attributes. C

Recorded May 15, 2024
A Discussion in Omics and Meat Science Research

Leading experts in the field will present the most recent advancements in omics research, focusing on its specific applications and data analysis techniques. Additionally, they will discuss the advantages and the challenges associated with this technology

Recorded May 15, 2024
Tips for Tenure

Three of our AMSA experienced academic professionals will guide you through the journey to tenure.

Recorded May 15, 2024
The Science of Pet Food Production

Leading experts in the pet food industry discuss processes that drive the creation of pet food, covering topics such as ingredient sourcing, nutritional formulation, and quality control.

Recorded Dec 6, 2023
Developing Pork Demand

Nutritional contributions of pork in the diet and the research being conducted to continually evaluate and improve pork value and quality.

Recorded Nov 8, 2023
Ingredients and Techniques to Produce High-Quality Fermented Meat Products

Join the instructors of Salumi 101 as they discuss important concepts of fermented, dried, and cured meat processing.

Recorded Jul 11, 2023
Professional Transitions

Student Webinar focusing on giving advice on next steps in a student's career.

Recorded Apr 24, 2023

Activists Update/Watch

Animal Agriculture Alliance
Recorded Jan 3, 2023

Career Development

Tips for Tenure

Three of our AMSA experienced academic professionals will guide you through the journey to tenure.

Recorded May 15, 2024
AMSA Educational Webinar: High Steaks Engagement in the Virtual Learning Environment

During this webinar Candice Belandres led a discussion on inviting and maintaining student engagement within the virtual learning environment. She also identified obstacles, opportunities for interaction, and tools for the instructor.

Recorded May 12, 2022
Demystifying the publishing process – how to work with your journal to publish and promote your work

Demystifying the publishing process – how to work with your journal to publish and promote your work

Recorded Jul 14, 2021

Food Animal Antibiotic Use

Antibiotic Stewardship: Where Do We Go From Here?

Are you passionate about preserving the future of livestock production through responsible and sustainable antibiotic use?

Recorded Jan 3, 2023

Food Safety

Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products

This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.

Recorded Dec 17, 2021
Dry Aging Beef: Bridging the Gap Between Science and Art

In this webinar Dr. Phil Bass and Dr. Brad Kim presented over commercial dry-aging practices and their values along with elaborating scientific literature, recent updates, and research gaps/opportunities.

Recorded Oct 31, 2019
Using the Microbiome to Improve Health and Production in Food-Producing Animals

In this webinar Dr. Holman covered some of the basic aspects of microbiome research and how it may be used to enhance health and production in livestock.

Recorded Feb 28, 2018

Grants

Tips for Effective Grant Writing

This webinar provided a brief overview of National Institute of Food and Agriculture grant opportunities in the area of Animal Health and Production and Animal Products, followed by a discussion of grantsmanship.

Recorded Sep 7, 2022

Industry Updates

Photographing Industrial Slaughter in Chicago's Packingtown

During this webinar Dr. Morgan highlighted photographs of Chicago's Packingtown from the turn of the twentieth century.

Recorded May 26, 2022
The Pandemic’s Impact on Meat Perceptions & Behaviors

This webinar covered the latest factors related to buying behaviors, sales trends, and protein perceptions.

Recorded Dec 11, 2020
It’s About to Get Real

On September 1,2020 the National Pork Board launched Real Pork to celebrate pork and the producers who bring it to consumers' tables.

Recorded Nov 19, 2020

Labeling

Meat in the Diet

The Complexity of the Consumption of Red and Processed Meat

Listen to Drs. Frédéric Leroy and Alice Stanton discuss meat consumption and the complexity of too much and dangers of too little consumption, a featured article in the April 2023 Animal Frontiers Journal!

Recorded May 15, 2023
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?

Good food" is a slippery concept. It comes with obvious moral and ideological overtones, serves different and often antagonistic agendas, and is strikingly difficult to define, as its meaning varies greatly depending on the narrator.

Recorded Jun 8, 2022
The future of animal protein: feeding a hungry world

The task is simple…we must feed approximately 10 billion people on this planet by the year 2050, and do so with the same basic level of natural resources that available today.

Recorded Jul 14, 2021
Earning Trust in the Promise of Gene Editing

Gene editing in agriculture has tremendous potential to benefit society and food production.

Recorded Jul 14, 2021
Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Recorded Oct 9, 2020
Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor

Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.

Recorded Mar 4, 2020
Cultured Meat as a Platform for New Foods

In this webinar Andrew Stout and Natalie Rubio discussed how invertebrate and mammalian cells can be used to improve the value proposition of cultured meat and help bring cultured meat products to market.

Recorded Nov 13, 2019

Quality

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

Recorded Dec 17, 2021
Omics 101: Omics in Meat Science

In this webinar Dr. Ranjith Ramanathan covered an overview of different omics and discussed some of the terminologies used in omics approach. In addition, the webinar discussed examples of how omics can be used to understand complex meat quality traits.

Recorded Nov 12, 2019
Dry Aging Beef: Bridging the Gap Between Science and Art

In this webinar Dr. Phil Bass and Dr. Brad Kim presented over commercial dry-aging practices and their values along with elaborating scientific literature, recent updates, and research gaps/opportunities.

Recorded Oct 31, 2019

Sensory

Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor

Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.

Recorded Mar 4, 2020
Eye Tracking and Facial Recognition for Meat Science Research

Innovative tools to predict consumer perceptions and emotions have been used to understand consumer reactions to meat color and marbling. Initial results will be presented during this webinar, and the technology will be demonstrated.

Recorded Dec 18, 2019

Sustainability

Student Webinar: Demystifying Sustainability in Agriculture

Dr. Sara Crawford joined the AMSA student webinar on November 2nd to speak about Demystifying Sustainability in Agriculture.

Recorded Dec 19, 2022

USDA