American Meat Science Association

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. As it pertains to animal protein, we must be able to do this under mounting pressures of labor, arable land, and water scarcity. Additionally, we must do so under increased regulatory and societal scrutiny of the very technologies that have enabled past advancements in resource utilization, productivity, and environmental stewardship.

  • Opportunities and Challenges in Animal Protein Industry Sustainability: The Battle Between Science and Consumer Perception – Dr. Jude Capper, Livestock Sustainability Consultant
  • Meat Industry 4.0: A Distant Future? – Dr. Shai Barbut, University of Guelph
  • Protein demand: review of plant and animal proteins used in alternative protein product development and production – Dr. Ann Brackenridge, Cargill Inc.

Social Media

  • @MeatScience: Now Hiring: Plant Operations Intern-Housing Provided | Seaboard Foods: Guymon, Oklahoma | https://t.co/7G6LIEkaH9 #jobs
  • @MeatScience: Now Hiring: Farm Operations Intern-Housing Provided! | Seaboard Foods: Guymon, Oklahoma | https://t.co/F1w7b7VgrV #jobs
  • @MeatScience: Now Hiring: Operations Associate | Seaboard Foods: Guymon, Oklahoma | https://t.co/jp19vL2VBa #jobs
  • @MeatScience: Now Hiring: University of Wisconsin-Madison Graduate Student Position | University of Wisconsin-Madison: Madison, W… https://t.co/613dn33EWI
  • @MeatScience: Now Hiring: Food Scientist | Cargill: Wichita, Kansas | https://t.co/lDKcrzZwQg #jobs