Meat Judging News and Important Information


Jul 08, 2020

KEARNEY, MO, July 8, 2020 — The American Meat Science Association (AMSA) is excited to offer our traditional student events in a new virtual format prior to and during the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC)exclusively virtual event.

Processed Meat Judging Contest – Sponsored by Johnsonville, LLC.

Johnsonville_USA_LogoThe ICoMST/RMC Processed Meat Judging Contest will be held virtually on Thursday July 30th and Friday, July 31st. The event will contain educational instruction on various processed meat products as well as a competitive virtual judging competition. The contest will have a graduate and undergraduate division and will consist of various processed meat classes with questions and processed meat defects. Possible classes could include sliced bacon, hot dogs, smoked sausage, luncheon meats, and more! The awards will be presented during a morning ICoMST/RMC session.

Register for the Processed Meat Judging Contest when you register for ICoMST/RMC. Select the Processed Meat Contest session and be sure to include how many students will be participating.  If you have already registered and would like to add the contest to your registration, you may do so online or contact AMSA for assistance.

Iron Chef Product Development Competition – Sponsored by Tyson Foods

Tyson_foods_logo17The Iron Chef Planning Committee is excited for students to participate in this year’s hybrid event!  Students will have the ability to participate virtually while also getting hands on product development experience! The competition will kick off with a virtual product development short course and will feature presentations from industry experts on topics such as research and development processes, flavor trends, and ingredients. The theme and mystery protein(s) will be revealed during the virtual course. Universities will then have the opportunity to compete as a team to develop a product together once everyone is back on campus this fall. The teams will be assigned an industry mentor to help them through the development process. The final products will be shipped to Tyson Foods where they will be prepared and judged by Tyson Foods employees. Teams will also present their product via video conference. 

Registering for the Virtual Iron Chef does not require participation in the hands on portion. Students can also be placed on teams with other universities if they are international or do not have other students that want to participate at their university. More details, including the date for the Virtual Iron Chef Course are coming soon.  Students interested in participating can register for the Iron Chef Competition when they register for the ICoMST/RMC.

Student Networking Program – Sponsored by USDA FSIS

USDA_120pxThis year the Student Board of Directors have been working hard to revamp the Student Mentorship Program for the upcoming Virtual 2020 RMC/ICOMST. The transition to a virtual platform has posed its challenges, but also provided us with a great opportunity to engage a larger more diverse group of individuals. The Student Board has designed a well-structured program that will engage both students and professionals. The Student Networking Program will be a series of events including a live chat room, virtual networking Meat & Greets, and daily Q&A panels.

To introduce this program, interest videos will be released to expose students to different areas of the industry. There will be eleven categories to highlight throughout the course of a few weeks, including: Research & Development, Culinary Arts, Academia, Operations, Pet Food/Rendering, Procurement & Sales/Marketing, Human Resources, Animal Health & Welfare, Food Safety/Quality Assurance, Government Agencies & Industry Associations, and Supplier Industries (Equipment, Packaging, Seasoning, etc.). Each day will focus on showcasing one of these categories to familiarizing students with the different career opportunities available within each area of meat science. This program is intended to facilitation the initial connection between student and mentor in the hopes of future engagement beyond RMC/ICOMST.

We would like to invite all students and professionals to participate in this program! In the coming weeks be on the lookout for a schedule of events, including the Kick-off of the program featuring Dr. Mindy Brashears. To help us create the best events possible, we ask that you take the time to complete one of the short surveys below.

On behalf of the Student Board we thank you in advance for your participation and we hope to see you at the Virtual 2020 RMC/ICOMST! If you have any suggestions, questions, or concerns, please feel free to contact Jessica Brown at j.brown121296@ufl.edu.

PhD Course – Sponsored by Colorado State University Center for Meat Safety & Quality

Colorado_State_University_logo.svgThe ICoMST/RMC PhD Course Organizing Committee is thrilled to invite students from around the world to apply for the virtual ICoMST/RMC PhD Course.  The committee has worked diligently to transfer the course to a virtual format and are excited about the collaborations and relationships that can be made in this virtual course.  

The two-week event will kick-off on July 13th and feature six international meat scientists: Dr. Alaa El-Din A. Bekhit, Dr. Mario Estevez, Dr. Wangang Zhang, Dr. Eero Puolanne, Dr. Robyn Warnter, and Dr. Tyre Lanier.  The course curriculum will focus on two main topics – Water Holding Capacity and Oxidative Stress. Students will be able to interact with the speakers through recorded presentations, email, and live discussion sessions.  Students will also work and network in assigned small groups with member from across the globe. A few select scientific papers will be recommended for reading in advance to better prepare students for the activity. Each small group will design an experiment over two weeks to advance the state of knowledge on one of the above assigned general topics, based on the information presented. The two-week time frame is designed so that students across the globe can come together over flexible meeting times during that period, with only 3 live meeting times that all participants will be expected to attend. The end result will include a scientific project proposal and a short presentation, to be judged by the PhD Course Committee and speakers. The best team from each main topic area will receive a prize in recognition of their efforts!

The course organizing team intends to deliver Ph.D.-level instruction and to advance student learning and synthesis/integration of knowledge in meat science.  The opportunity to form international contacts and relationships is an added benefit to participation.  The estimated total time needed to devote to the PhD course over the two weeks is 16 to 20 hours. Participants in the course include graduate students, post-docs, and early career professionals. Applications are now closed for the course.

Student Quiz Bowl Competition – Sponsored by Colorado State University Center for Meat Safety & Quality

Colorado_State_University_logo.svgThe 2020 Quiz Bowl will now be a virtual event held over the course of two days prior to the 66th ICoMST and 73rd RMC Virtual Experience. The first two rounds, including the first round of the loser bracket, will be held on Saturday, August 1st starting at 1:00pm CST. The remaining rounds will continue on Sunday, August 2nd starting at 9:00am CST. The Quiz Bowl will conclude with the final round(s) starting at 6:00pm CST on Sunday evening. The preliminary rounds will be private with a limited audience, but the final round(s) will have an open audience.

Each school or university may enter up to two teams. A $50 entry fee will be assessed to each team.. Final registration will be due on July 10th. The rules for the virtual event can be found on the AMSA webpage. The Quiz Bowl Planning Committee is excited to be able to continue the tradition of Quiz Bowl and are looking forward to ‘seeing’ everyone compete!

Career & Networking Fair

AMSA extends an invitation for your university or company to participate in the 19th annual AMSA Career Fair. This is an outstanding opportunity to network with employers who are looking for talented, enthusiastic individuals to employ! If you’re not looking for an internship or employment opportunity the Networking and Career Fair is still a good place to meet AMSA professional members throughout the industry and learn more about the vast opportunities in the meat science realm!

The 66th ICoMST and AMSA 73rd RMC will be held August 3-6, 2020 online in the virtual format. For more information please visit: www.icomst2020.com or contact Deidrea Mabry 1-800-517-AMSA ext. 12.


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