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2024 AMSA RMC Technical Program

 

We are very excited about the progress of the 77th Reciprocal Meat Conference (RMC) 2024 planning committee. The planning committee has done a great job developing an outstanding program for RMC 2024!

More details will be posted about each of the sessions as well as the reciprocation sessions at the end of April!

Featured Keynote Speakers:

Monday, June 17, 2024 - Concurrent Sessions
10:00 am - 12:00 pm CST

Concurrent Session I - Application of Growth Promotion/Management Technologies and Their Impact on Meat Quality

  • Impact on International Trade of Growth Promoting Technologies in the Meat Industry  - Travis Arp, Ph.D., JBS Foods
  • Trace Minerals to Enhance Carcass Quality of Cattle Receiving Growth Promoting Technologies - Stephanie Hansen, Ph.D., Iowa State University
  • Experior:  Commercial Launch Approach and Research Update - Phil Rincker, Ph.D., Elanco Animal Health

Concurrent Session II - Further Meat Processing  – Basic, Applied and Social Science Driving Development

  • Keeping it Simple is not so Simple  - Danika Miller, Tyson Foods, Inc.
  • Broth as a Functional Ingredient in Meat Systems - Brandy Coley, Essentia Protein Solutions
  • Functional Proteins for Increased Quality and Label Appeal - Michael Cropp, Ph.D., Kemin

Concurrent Session III - Sustainability from Pasture to Plate

  • Environmental Sustainability -  Sara Place, Ph.D., Colorado State University
  • The Interface Between Caretaker and Animal Well-being as a Critical Component of Sustainability  - Lily Edwards Callaway, Ph.D., Colorado State University
  • Performance and Sustainability of Beef Packaging in the Retail Supply Chain - Keith Vorst, Ph.D., Iowa State University

Tuesday, June 18, 2024 - Concurrent Sessions
1:15 pm - 3:15 pm CST

Concurrent Session IV - Innovation, Discovery, and Idea Generation in Meat Science

  • Understanding the Product Development Process from a Restaurant Perspective - Shelly Thobe, Wendy’s
  • Understanding the Product Development and Sourcing Process from a Retailer’s Perspective - Jesse Collins, Sam’s Club
  • Understanding the Product Development and Sourcing Process from a Consumer Perspective -Devon Cameron, Simmons Foods 
  • "Digitizing" Food and Beverages Innovation: What's Coming Next… - Wes Friesen, FoodChain ID

Concurrent Session V - Reimagine Nutrition and Health 

  • Vision for Meat, Nutrition, and Research Needs - Manjit Misra, Ph.D., USDA National Institute of Food and Agriculture
  • USDA Science and Research: The Case for Meat in Precision Nutrition - Deirdra N. Chester, Ph.D., RDN,  Education and Economics (REE), United States Department of Agriculture
  • Beyond Protein: A Closer Look at Micronutrients and Consumer Views - Emily Krause, National Pork Board

Concurrent Session VI - Microbiome's Place in Meat

  • What Can The Microbiome Do For The Industry?  - Dana Dittoe, Ph.D., University of Wyoming
  • Know Your Enemy – Microbiome Investigations in Commercial Context - Rebecca Furbeck, Ph.D., Kerry 
  • Contributions of the Meat Processing Built Environment Microbiome to Pathogen Persistence  - Ariel Belk, Ph.D., Auburn University

Wednesday Workshops

9:30 AM -11:30 PM    

  • Workshop: Communicating About Meat — Health and Nutrition       
    Workshop: Hot Topics, A look at key issues you need to know
    Workshop: Collaboration for Pork Marketing and Research to Drive Demand
     

9:30 AM -11:30 PM

  • Workshop: Teaching and Education
     

11:15 AM -2:00 PM

  • Workshop: Tactics to Increase Grant Funding Success