2020 AMSA International Congress of Meat Science and Technology and the Reciprocal Meat Conference

2020 AMSA International Congress of Meat Science and Technology and the Reciprocal Meat Conference

Monday, August 3, 2020

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8:30 AM-9:30 AM

Opening Presentation

9:30 AM-10:30 AM

Headline Presentation

11:00 AM-12:00 PM

Keynote Session - Meat in the Human Diet

2:00 PM-2:30 PM

CPG In COVID-19: How the Industry Changed Overnight to Meet Extraordinary Demand
Betsy Booren

2:00 PM-3:00 PM

Concurrent Session I - Alternative Sources of Protein

Concurrent Session II - Food Safety Risks and Interventions: Realities, Opportunities, and Goals

2:30 PM-3:00 PM

COVID-19 Impacts on Global Trade
Travis Arp

3:00 PM-3:30 PM

Current Advances in Seafood Processing, Similarities and Differences to Meat
Erik Slinde

Tuesday, August 4, 2020

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10:00 AM-11:00 AM

Concurrent Session III - New Technologies in Meat Quality Assessment

Concurrent Sessions IV- Gaining Access to Global Food Trade

12:30 PM-2:00 PM

Keynote Session - Animal Welfare

2:30 PM-3:00 PM

Antioxidant Protection: Treating the Human and Companion Animal Protein Supply Chains
McKenna (Powell) Lupkes and Kristen Robbins

2:30 PM-3:30 PM

Concurrent Session V - What Is New in the Science of Meat Quality?

Concurrent Session VI - Global Livestock Production Sustainability

3:00 PM-3:30 PM

Cell-Based Seafood - Producing seafood products directly from fish cells, that will be great tasting, trusted, safe, and free of mercury and environmental contaminants
Lou Cooperhouse

3:30 PM-4:00 PM

Choosing the Optimal Common or Usual Name for Seafood Made From the Cells of Fish
William Hallman

Wednesday, August 5, 2020

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10:00 AM-11:00 AM

Concurrent Session VII - Food Safety: Developing Effective Interventions

Introducing Meat Business Women-USA: A Conversation About Supporting Women in the Industry

2:30 PM-3:00 PM

Aquiculture product development
Christina DeWitt

Mitochondrial contribution to postmortem metabolism
Tracy Scheffler

2:30 PM-3:30 PM

Concurrent Session VIII - Improving Productivity – Meat Processing Modernization

3:00 PM-3:30 PM

By products and other uses of collagen
Heather Bruce

Product Utilization of Myopathic Broiler Breast Meat
Brian Bowker

3:30 PM-4:00 PM

Cultured/ Cultivated Meat: The State of the Art
Gabor Forgacs

Nutritional Approaches to Reduce Pig Growth Rates: Implications on Pork Loin Quality
Emma Helm

4:00 PM-4:30 PM

Getting Meaty with BioMérieux
Vik Dutta

Thursday, August 6, 2020

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7:30 AM-8:30 AM

Concurrent Session IX - Meat Processing

Concurrent Session X - Meat and Poultry Quality

10:30 AM-11:30 AM

Headline Presentation

1:30 PM-2:00 PM

Sustainability Post-COVID
Kim Stackhouse-Lawson

1:30 PM-2:30 PM

Concurrent Session XI - Microbiome

Concurrent Session XII - Corporate Responsibility and Giving Back

2:00 PM-2:30 PM

Microbiological Safety of Ready to Eat Meat and Poultry Products - Effect of Clean Label Antimicrobials on the Growth of Clostridium perfringens during Extended Chilling
Max Golden

2:30 PM-3:00 PM

Ingredient Developments: Texturants for processed meats and alternate product formulations
Wenjie Liu