All Ireland Meat Science Conference - POSTPONED
26 March 2020 27 March 2020Venue Teagasc, Ashtown, Dublin 15
We are delighted to announce the date and venue of the 2020 All Ireland Meat Science Conference. It will be held on 26 - 27 March 2020 in Teagasc Food Research Centre, Ashtown, Dublin 15. Exciting speakers from Ireland and abroad will address issues important to the sustainable growth of the sector such as innovative packaging solutions, dietary changes, the impact of climate change and the science of meat quality. The conference will be very relevant to scientists, technical staff and all stakeholders working in research, the food industry and relevant government agencies. See below for agenda and to register.
Agenda
Day 1 - Thursday, 26 March | |
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9.30 am | Registration, tea, coffee, refreshments |
9.50 am | Welcome by Declan Troy, Teagasc |
Session A: Future of Protein Consumption - Alternative Approaches | |
10.00 am |
Cultured meat – the science and the future - Mark Post, Maastricht University, Netherlands |
Consumer acceptance of cultured meat - an overview - Nathalie Rolland, France |
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Meat Consumption: The need for a (social) consumption license - Maeve Henchion, Teagasc Ashtown |
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How much meat do we need? - Ann Nugent, Queens University, Belfast |
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Modification of beef fat via the animal’s diet: Implications for human nutrition and health. - Breige McNulty, University College Dublin |
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Dietary supplementation with seaweed to reduce greenhouses gases and ammonia emissions from ruminants: A review - Sinead Waters, Teagasc, Grange |
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12:05pm Demonstration Showcase: Advanced Meat Processing Technologies - Pulsed Electric Field/ Ultrasonics/Continuous UV/Extrusion. | |
1.15 pm | Lunch |
Session B: Meat Technology Ireland (MTI) – Outcomes for Industry | |
2.00 pm |
MTI model: A globally unique industry academic research programme - John Colreavy, Meat Technology Ireland |
MTI research, outputs to date - Declan Troy, Teagasc |
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Industry impact and strategic intent - Philip Carroll, Meat Industry Ireland |
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Session C: Sustainable Packaging and Advanced Technologies | |
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The internet of things – the beef industry - Nicholas Watson, University of Nottingham, UK |
Meticulous meat production – agile automation will be the key to success - Lars Leopold Hinrichsen, Danish Meat Research Institute, Denmark |
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Meat packaging solutions to industry challenges - Malco Cruz, University College Cork |
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3.55 pm |
Tea/Coffee |
4.15 pm |
Advanced meat processing technologies for cleaner labels - Brijesh Tiwari, Teagasc, Ashtown |
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Structural change of meat subjected to heating and relationship with meat quality - Thierry Astruc, INRAE, France |
Sustainable packaging solutions - innovations and the way forward - Shivani Pathania, Teagasc, Ashtown |
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How to build Ireland’s meat factory of the future - Shane Loughran, ABB, Dublin |
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CONFERENCE DINNER |
Day 2: Friday, 27 March | |
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8.30-9.00 am | Tea, coffee and refreshments |
Session D: Meat, the Environment and Climate Change | |
9.00 am |
Impact of diet on pig house odours and meat flavour - Linda Farmer, AFBI, Belfast |
Environmental challenges for the meat industry - John Lynch, University of Oxford, England |
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Greenhouse gas emissions from beef cattle production systems - Paul Crosson, Teagasc, Grange |
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Session E: Aspects of Meat Quality | |
Improving the nutritional quality of meat - the role of omega 3 - Johanna Brans, Queens University, Belfast |
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Maximising the vitamin content of meat - Colin McRoberts, AFBI, Belfast |
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10.45 am | Tea/coffee |
11.15 am |
Proteomics and meat quality – what we know - Mohammed Gagaoua, INRAE, France |
Relating measures of chicken meat quality - David Farrell, AFBI, Belfast |
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Panel Discussion | |
11.55 am |
Future research and innovation needs for a competitive meat sector |
1.00 pm | Close of Proceedings followed by Lunch |