Upcoming Symposia - Dates and Deadlines
PORK 101 sessions are still available for September and October!
So if you know people in your organization that would benefit from this program, feel free to forward this on to them. PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry.
Click on the PORK 101 below for registration information:
• September 20-22 - PORK 101 Iowa State University – Ames, IA
• October 18-20 - PORK 101 - Oklahoma State University, Stillwater, OK
For more information about PORK 101 please visit: http://www.pork101.org/.
Meat and Poultry Research Conference
The Meat and Poultry Research Conference, to be held November 1-2, 2011, in Kansas City, Missouri will bring together trade associations and professional societies whose members fund and conduct meat and poultry research on behalf of the industry.
Attendees will discuss research priorities, share research results and look at future needs in an effort to improve the industry’s overall research program.
The conference will feature educational sessions and guest speakers addressing a number of important and timely topics related to livestock production, product quality, human health and nutrition and food safety. Scheduled topics of discussion include research focused presentations about the science behind antibiotic resistance and antimicrobials, analysis of flavor profiles and shelf life, control strategies for Salmonella and Campylobacter, and more.
The Meat and Poultry Research Conference is co-sponsored by the American Meat Science Association (AMSA), American Meat Institute Foundation (AMIF), U.S. Poultry and Egg Association, National Cattlemen’s Beef Association (NCBA), the National Pork Board, the National Institute of Food and Agriculture (NIFA), Agricultural Research Service (ARS) and Poultry Science Association.
Registration for AMSA members is $300 before October 7 and $250 for three members or more. After October 7, member registration is $350 and $300 for three members or more. Students may register for a special rate of $75. Registration for government/academia is $250 and non-member registration is $675.
For more information and to register, go to http://www.meatami.com/ht/d/sp/i/69917/pid/69917 or contact AMI’s Vice President of Education and Professional Development Marie Ternieden, Ed.D. at MTernieden@meatami.com.
1st International Summer School - Ageing and Packaging of Meat
International Competence Center on Meat Quality is pleased to announce the 1st International Summer School on Meat Research to be held from 18 to 21 October 2011 at the International Competence Center on Meat Quality at the Max Rubner-Institut in Kulmbach, Germany. Beyond all doubt, the market share of case-ready fresh meat cuts – portioned, untreated, packaged – from beef, pork and poultry has been increasing for years. This type of product marketing requires special consideration of product and process hygiene, as well as knowledge about ageing procedures in different types of meat and different packaging concepts.
Bearing in mind animal species and composition of meat cuts as well as product contamination and sustainability, the technical parameters of packaging materials and inert gases, and the application of protective bacterial cultures, antimicrobial substances and preservation technologies are of major importance with regard to product safety and consumer protection. Everyone dealing with meat quality and safety and with packaging of fresh meat – regardless of whether for research purposes or industry-based – is invited to apply for a place at this Summer School to practice international networking and to learn about the latest developments in “Ageing and Packaging of Meat.”
More information regarding registration and program information can be found at :http://www.mri.bund.de/no_cache/en/startseite/aktuelles/events/events/Termine/1st-international-summer-school-ageing-and-packaging-of-meat-1.html.
Registration closes September 23, 2011!