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AMSA RMC 2018 - Tuesday RECIPROCATION Sessions

1:30-2:30 pm - Reciprocation Sessions'

  • Consumers, the Digital Age, and Consistent Pork Eating Experiences     
    • Speaker: Brittany Bailey, National Pork Board
      • Sponsored by the National Pork Board
  • RMC Research Competition Winners    
    • Speakers: Presenters: Winners to be announced 6/24/2018 
  • Sous Vide: Risk, Rewards, and Regulations  
    • Speaker: Buffy Montgomery, Conagra Brands
      • Sponsored by Sealed Air's Cryovac
  • Rendering and How it Relates to Animal Food    
    • Speaker: Ansen Pond, Ph.D., Pilgrim's Pride Rendering
      • Sponsored by National Renderers Association and the Fats and Proteins Research Foundation
  • Challenges, Partnerships and Collaborations between Rendering and Animal Food (Specifically Pet Food)    
    • Speaker: Michele Sayles, Ph.D., Diamond Pet Food
      • Sponsored by National Renderers Association and the Fats and Proteins Research Foundation
  • Quantifying Antimicrobial Resistance Risk Attributable to Beef and Putting it in Perspective  
    • Speaker:  Francisco Zagmutt, DVM, MPVM, Ph.D., EpiX Analytics
      • Sponsored by the Beef Industry Food Safety Council
  • Interpretación de datos Microbiológicos para Monitoreo Ambiental en la Industria Cárnica y Avícola (Spanish Session: Interpretation of Microbiological Data for Environmental Monitoring in the Meat and Poultry Industries)    
    • Speaker: Byron Chaves, Ph.D., University of Nebraska – Lincoln
      • Sponsored by the Beef Industry Food Safety Council
  • Batter/Breading - How to Get the Best Coating on Chicken Products    
    • Speaker: Craig Lawson, Newly Weds Foods
  • Thermodynamics of Processing Food Items    
    • Speaker: Ramesh Gunawardena, JBT Corporation
      • Sponsored by the AMSA Educational Foundation Roget Mandigo Mentor Recognition Fund
  • National Meat Case Study      
    • Speakers: Jerry Kelly, Sealed Air's Cryovac and Justin Johnston, Texas Tech University
      • Sponsored by Sealed Air's Cryovac

3:00-4:00 pm - Reciprocation Sessions

  • How Changes to Appendix A and B Will Impact your Cooking and Cooling Validations and Responses to Deviations
    • Speaker:  Peter Taormina, Ph.D., Etna Consulting Group
  • How Green is Red Meat? Pixel Analysis as an Accurate and Repeatable Alternative to Point Color Measurement   
    • Speaker: Ben Peyer, Johnsonville, LLC
  • What Does "Clean Label" Mean for Pet Food: Reconciling Regulations, Supply Chain, and Food Processing, with Critics, Retailers, and Consumers    
    • Speaker: Greg Aldrich, Ph.D., Kansas State University
      • Sponsored by Nestle Purina
  • National Bio and Agro-Defense Facility    
    • Speaker: Martha Vanier, National Bio and Agro-Defense Facility (NBAF) Program
  •  Tecnologías Emergentes para Asegurar la Inocuidad y Calidad de los Alimentos  (Spanish Session: Emerging Technologies to Ensure Food Safety and Quality)
    • Speaker: Rodrigo Tarté, Ph.D., Iowa State University
  • Navigating International Regulations     
    • Speaker: Julie Froelich, Johnsonville, LLC
      • Sponsored by Johnsonville, LLC
  • The Power of Meat 2018. The Consumers Perspective on Today’s Meat Department     
    • Speaker: Jerry Kelly, Sealed Air's Cryovac
      • Sponsored by Kemin Food Technologies
  • Preparing Students for Interacting with Government Inspectors    
    • Speaker: Norm Robertson, North American Meat Institute
      • Sponsored by the Beef Industry Food Safety Council


4:30-5:30 pm  -  Reciprocation Sessions

  • Fermented and Dry Sausage Validation: Challenges and How to Address Them 
    • Speaker: Jeff Sindelar, Ph.D., University of Wisconsin
      • Sponsored by Kemin Food Technologies
  • RMC Chairman Selected Abstracts     
    • Presenters: Allison Hobson, Kansas State University; Elizabeth Zuber, Iowa State University; and Kevin Thomas, Colorado State University 
  • Rebranding of Beef. It's What's for Dinner  
    • Speaker: Bridget Wasser, National Cattlemen’s Beef Association
  • Perfect Packaging in Elective Chaos: How Package Choices Play with Product and Secondary Processing Technologies    
    • Speaker: Jasmine Sutherland, Texas Food Solutions
      • Sponsored by Sealed Air's Cryovac
  • Utilization of Whole Genome Sequencing in the Meat Industry    
    • Speaker: KatieRose McCullough, Ph.D., North American Meat Institute
      • Sponsored by the Beef Industry Food Safety Council
  • Student Session: What is Graduate School?      
    • Speakers: Morgan Pfeiffer, Oklahoma State University; Hope Voegele, Texas Tech University; & Chandler Steele, Texas A&M University
      • Sponsored by the AMSA Education Foundation Robert Kauffman Mentor Recognition Fund
  • Research Ethics    
    • Speaker: Deb Vanoverbeke, Ph.D., Oklahoma State University 
      • Sponsored by USFoods
  • Consumer-Focused Product Development: Beginning with the End in Mind    
    • Speaker: Rachel Gray, Tyson Foods, Inc.

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