AMSA Educational Webinars
Most Recent AMSA Webinars
Freezing, Thawing, and Meat Quality: A Research-Driven Discussion O. New Research Findings and Best Practices Webinar
How to Talk So Consumers Will Listen: Effectively Communicating the Value of Meat
Understanding Processed Meats & Health
Dr. Wendy Bedale and Dr. Andrew Milkowski discuss the scientific mechanisms behind processed meats and health.
Stunning Protocols for Small Facilities
Meat Matters: Protein & Dietary Guideline
May Beef Quality Grading Updates Webinar
How To Publish in MMB Webinar
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
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
Tips for Tenure
Three of our AMSA experienced academic professionals will guide you through the journey to tenure.
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.
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.
Professional Transitions
Student Webinar focusing on giving advice on next steps in a student's career.
Activists Update/Watch
Animal Agriculture Alliance
Career Development
Tips for Tenure
Three of our AMSA experienced academic professionals will guide you through the journey to tenure.
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.
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
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?
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.
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.
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.
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.
Industry Updates
New Perspectives and Science on the Role of Meat and Livestock
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.
The Pandemic’s Impact on Meat Perceptions & Behaviors
This webinar covered the latest factors related to buying behaviors, sales trends, and protein perceptions.
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.
Labeling
Meat in the Diet
Understanding Processed Meats & Health
Dr. Wendy Bedale and Dr. Andrew Milkowski discuss the scientific mechanisms behind processed meats and health.
Meat Matters: Protein & Dietary Guideline
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!
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.
Meat in Our Diet and Relationships between such Phenomena as Meat Consumption, Healthiness, Health, and Social Care
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.
Earning Trust in the Promise of Gene Editing
Gene editing in agriculture has tremendous potential to benefit society and food production.
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.
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.
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.
Quality
Developing Pork Demand
Nutritional contributions of pork in the diet and the research being conducted to continually evaluate and improve pork value and 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.
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.
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.
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.
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.
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.