Meat Industry Research Conference Technical Developments: The New Economic Reality
2009 Meat Industry Research Conference
October 27-28, 2009
McCormick Place
Chicago, IL
PRELIMINARY AGENDA*
Technical Developments: The New Economic Reality
For more than 50 years the Meat Industry Research Conference (MIRC), cosponsored by the American Meat Science Association and the American Meat Institute, has served as a forum for presenting the latest meat production research in terms of direct application for the industry. The biennial gathering attracts more than 200 scientists and technical specialists from industry and academia and has been held in conjunction with the World Wide Food Expo.
Why should you attend?
The MIRC has developed a reputation for presenting cutting edge science in practical, applied ways. This year MIRC emphasized the impact of the new economic reality on technical and research demands of the industry.
Tuesday, October 27
8:00 am – 10:00 am
Coffee & Registration
10:00 am – 10:05 am
Welcome & Introductions
10:05 am – 11:45 am
Session 1: New Economic Reality
Moderator: Andrzej Sosnicki, Ph.D., Director, Performance Validation, PIC North America
10:05 am – 10:30 am
New Economic Reality: The U.S. and Global Consumer
Charlie Arnot, CEO, The Center for Food Integrity
10:30 am – 11:00 am
New Economic Reality in the Meat Industry: Growing in the Face of Market Volatility
Michael Neal, CEO and Chairman, Signal Demand, Inc.
11:00 am – 11:30 am
Technical Developments for a Sustainable Meat Industry
Scott Eilert, Ph.D., Vice President, Director, Meat Technology Development, Cargill Meat Solutions
11:30 am – 11:45 am
Panel Discussion and Q&A
11:45 am – 12:45 pm
Lunch (on your own)
12:45 pm – 3:00 pm
Session 2 Value Enhancement Opportunities for the Meat Industry
Moderators: Ron Jenkins, Application Specialist/Technical Sales, Red Arrow Products Company LLC and Jim Lamkey, Applications Manager, Symrise
12:45 pm – 1:05 pm
Improving the Value of Fresh Meat
Chris Calkins, Ph.D., Professor of Animal Science, University of Nebraska
1:05 pm – 1:30 pm
Global Strategies for New Ingredients
Jesper Kampp, M. Sc., Application Specialist, Head of Meat Innovation
Danisco A/S
1:30 pm – 2:00 pm
New Formulation and Processing Technology for Value Enhancement
Brian Smith, Ph.D., John R. White, Co.
2:00 pm – 2:30 pm
Smart Choices ProgramTM: Adding Value for the Consumer
Richard Black, Ph.D., Chief Nutrition Officer, Kraft Foods Global
2:30 pm – 2:45 pm
Panel Discussion and Q&A
2:45 pm – 3:00 pm
Break
3:00 pm – 5:15 pm
Session 3: Reducing Pathogens and Improving Food Safety
Moderator: Betsy Booren, Ph.D., Director of Scientific Affairs, American Meat Institute Foundation
3:00 pm – 3:30 pm
Astroviruses: New Research
Stacey Schultz-Cherry, Ph.D., Associate Member, Department of Infectious Diseases, St. Jude Children's Research Hospital
3:30 pm – 4:00 pm
Improving Food Safety: Research Needs
Martin Wiedemann, Ph.D., Associate Professor, Cornell University
4:00 pm – 4:30 pm
Food Safety at the Deli: Listeria monocytogenes
Frances Ann Draughon, Ph,D, Professor & Co-Director, Food Safety Center of Excellence, Co-Director, UTIA Food Safety Initiative, University of Tennessee
4:30 pm – 5:00 pm
Food Safety Risk Assessments
Janell Kause, M.P.P, M.P.H, Director, Risk Assessment Division, USDA, Food Safety and Inspection Service
5:15 pm
Panel Discussion and Q & A
5:15 pm
Adjourn
Wednesday, October 28
7:00 am – 7:30 am
Coffee & Registration
7:30 am – 8:30 am
Session 4: Quality Systems Management Tools
Moderator: Justin Ransom, Ph.D., Director, Quality Systems and Regulatory Affairs, OSI Industries LLC
7:30 am – 8:00 am
Global Food Safety Initiative
Bryan Farnsworth, Ph.D., Vice President, Quality Assurance, Hormel Foods Corporation
8:00 am – 8:30 am
Implementing Standards in the Meat Industry
John Kukoly, Senior Technical Marketing Consultant, BRC Global Standards
8:30 am – 9:00 am
Implementing Standards in the Meat Industry
Holly Mockus, Senior Manager, Food Safety, Sara Lee Foods
9:00 am – 9:15 am
Panel Discussion & Q & A
9:15 am – 9:30 am
Break
9:30 am – 11:30 am
Session 5 Broadening of the International Marketplace: Research and Development Needs of the U.S. Meat Exporters
Moderators: Courtney Heller, Manager, Export Services, USMEF and Megan L. McMichael Food Scientist, Cargill Meat Solutions
9:30 am – 10:00 am
Working with China: Ingredients Technologies
Xiong Wei, President, Wenda America
10:00 am – 10:30 am
Value-Added Enhancement: Export OpportunitiesJoe Frend, Vice President of International, Prairie Orchard Farms
10:30 am – 11:00 am
Global Update of U.S. Red Meat Exports
Courtney Heller, Manager, Export Services, USMEF
11:00 am – 11:15 am
Panel Discussion and Q&A session
11:15 am – 11:30 am
Evaluate & Adjourn
* Speakers and program subject to change without prior notice.
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