AMSA 70TH RMC Where Have We Been, Where Are We Going In The Meat Industry Speakers Announced

American Meat Science Association (AMSA) Meat & Poultry May 5, 2017

Champaign IL – The American Meat Science Association (AMSA) is pleased to announce, Dr. Russell Cross, Brian Sikes, and Sylvia Wulf will be the featured speakers in the AMSA 70th Reciprocal Meat Conference (RMC) Where Have We Been, Where are We Going in the Meat Industry Symposium. This symposium, sponsored by Cargill, will take place at 10 am on Monday, June 19, in College Station, Texas. The speakers in this symposium will focus on the topics listed below:

  • The U.S. Meat Industry:  The 115 Year Path: This discussion will focus on the history of the U.S. Meat Industry beginning early in the last century till today.  During this presentation, Dr. Russell Cross, Professor and Department Head at Texas A&M University, will look at the path that took us to where we are today.
  • The Current State of the U.S. Meat Industry: Shifting Consumer and Customer Attitudes and Perceptions Are Driving Significant Change:  This presentation will be led by Brian Sikes who serves as a Corporate Vice President of Cargill and Group Leader for Cargill Protein. This discussion will examine the forces shaping the industry today, including the media, technology, changing demographics, non-government organizations, and evolving consumer preferences.
  • The Future of the US Meat Industry:  The Changing Landscape of Consumer/Customer Expectations and The Challenges Facing The Industry: Sylvia Wulf, Senior Vice President of Perishables for US Foods, will take a look at where the demand is headed as we better understand the expectations from the consumer/customer perspective. She will also discuss the impact that this has on farms and manufacturers as well as global considerations. 

The AMSA 70th RMC will be held June 18-21, 2017 at Texas A&M University in College Station, Texas. For more information regarding the AMSA 70th 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)