Champaign IL – The American Meat Science Association (AMSA) is pleased to announce that, Scott Galloway, Dr. Andrzej Sosnicki and Dr. Steve Larsen will be the featured speakers in the AMSA 68th Reciprocal Meat Conference (RMC) Pork Quality symposium, on Monday, June 15. In this session attendees will hear from the featured speakers on where the pork industry stands today and the need for research and information to help elevate pork in the marketplace.
Pork and the Consumer: Overview of consumer attitudes and behaviors when it comes to purchasing, preparing and serving pork. Scott Galloway, Director Consumer Insights, Smithfield will help attendees understand new ways to think about the pork consumer and how to create meaningful, relevant and impactful products that will inspire positive change in the way we think about pork.
The Science of Meat Quality – An Applied Focus: To remain competitive, today’s meat/pork industry must maximize the benefits of consolidation, vertical integration, and better coordination within the industry. Successful meat companies will increasingly embrace the cross-functionality between basic and applied meat science and business development, and will develop more programs that apply scientific, biological, and agricultural economic disciplines to real-world business and practical use. Note that presenter Dr. Andrzej Sosnicki, Genus-PIC Global Applied Value Program for PIC, is the 2015 AMSA International Lectureship Award Winner. This award is sponsored by DuPont Nutrition and Health.
Pork Quality Initiatives and Focus for the Upcoming Years: Dr. Steve Larsen, Director, Pork Safety for the National Pork Board will present on the National Pork Board’s new strategic plan that involves addressing color (decreasing lighter pork chops), outline the path forward to accomplish the goal, and present National Pork Board research that led us to address color as a factor to change.
The AMSA 68th Reciprocal Meat Conference (RMC) will be held June 14-17, 2015 at University of Nebraska-Lincoln, in Lincoln, Neb. For more information regarding the AMSA 68th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.
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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).
Source: American Meat Science Association (AMSA)
