AMSA Educational Webinars

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.

The AMSA Student Board had Megan Eckhardt, Madalynn Kainer and Lauren Lee give their own testimonies about their internships as students!

This webinar highlighted USDA's Department’s initiatives which support the development of new, diverse and resilient food systems, and particularly the programs and services supporting the middle of the meat and poultry supply chains.

In this webinar you will learn how business entities become involved in selling red meat, poultry, egg and seafood commodities to USDA

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.

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.

Sara Place is the Senior Director of Sustainable Beef Production Research at NCBA, covered the basics of sustainability, why there is growing interest in the topic, how it relates to livestock production.

In this webinar Dr. Payne covers a history of the outbreak, current biosecurity programs and future outlook.

In this webinar presentation, Annette O’Connor discusses the results of a systematic review and meta-analysis evaluating changes in pork tenderness metrics from 1994 to 2014.

This webinar included the development of these conditions and their impact on meat quality.

This webinar will demonstrate the proof of concept for using fibrin in these applications, and will begin to demonstrate how this technology can be applied.

The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable beef production.

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

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

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

In this webinar Dr. Payne covers a history of the outbreak, current biosecurity programs and future outlook.

The presentation will discuss development of natural antimicrobial delivery systems and challenges in their applications and industry efforts in developing such systems.

In this webinar presentation, Annette O’Connor discusses the results of a systematic review and meta-analysis evaluating changes in pork tenderness metrics from 1994 to 2014.

This presentation focused on the opportunities for red meat exports, but also discussed the headwinds and competition in the global market that will affect exports in the future.

This webinar covered access barriers related to animal health restrictions, as well as technical barriers relating to residues.

Paul Clayton, Senior Vice President of Export Service of the U.S. Meat Export Federation (USMEF), Developing Countries – How U.S. Red Meat is Perceived in other Countries.

Dr. Lisa Becton Director of Swine Health Information and Research for the National Pork Board, presented a PEDv update.

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.

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.

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.

In this webinar Dr. McMullen covered some of the basic fundamentals of meat microbiology and the impact of processing and packaging on the microbial ecology and safety of meats.

The presentation will discuss development of natural antimicrobial delivery systems and challenges in their applications and industry efforts in developing such systems.

This webinar will discuss some of the history and theory behind phage-based antimicrobial interventions and some of their current and future applications in beef production.

The webinar examined biofilms in the context of the meat processing environment and discuss how bacteria, including pathogens, form biofilms as a means for survival, proliferation, and protection from environmental stress.

An Introduction to High Pressure Processing by Austin Lowder.

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.

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.

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

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.

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.

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.

Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romotsky, Registered Dietitian and Director of Nutrition Communications, presented a 2015-2020 Dietary Guidelines for Americans Update.

Food Safety and Inspection Service Labeling Requirements

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.

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.

Rhonda Miller, Ph.D., Texas A&M University and Linda Papadopoulos, Ph.D., LP & Associates presented the webinar Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Meat.

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.

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

This webinar will help guide you through the process of creating an effective ePoster, as well as showing you a few key methods that can be used in conjunction with multiple pages to make your presentation interactive and flexible.

n his webinar he addresses data management during data collection and preparation for statistical analysis, including functions that are particularly useful for these purposes.

Meat me on Instagram is a look at the rise of consumer-driven meat knowledge on social media.

Listen to this webinar to learn the meaning, and action, behind WIIFT, in order to shape your next conversation, presentation or media interview.

Dr. Osburn’s webinar provided insight into research seeking to develop an innovative alternative curing system.

In this webinar Dr. Jeff Sindelar reviewed the history of uncured meat production, technological and scientific advancements, and discuss labeling challenges and proposed changes.

Brian Smith currently holds the position of Director – Business Development, Food Ingredients for Hawkins, Inc.