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All Ireland Meat Science Conference - POSTPONED

Event Time 9.30am
Venue Teagasc, Ashtown, Dublin 15
This conference is postponed

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. 


Day 1 - Thursday, 26 March
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


Meat Consumption: The need for a (social) consumption license - Maeve Henchion, Teagasc Ashtown  


How much meat do we need? - Ann Nugent, Queens University, Belfast 


Modification of beef fat via the animal’s diet: Implications for human nutrition and health. - Breige McNulty, University College Dublin 


Dietary supplementation with seaweed to reduce greenhouses gases and ammonia emissions from ruminants: A review - Sinead Waters, Teagasc, Grange

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


Industry impact and strategic intent - Philip Carroll, Meat Industry Ireland

Session C: Sustainable Packaging and Advanced Technologies


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


Meat packaging solutions to industry challenges - Malco Cruz, University College Cork

3.55 pm


4.15 pm

Advanced  meat processing technologies for cleaner labels - Brijesh Tiwari, Teagasc, Ashtown


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


How to build Ireland’s meat factory of the future - Shane Loughran, ABB, Dublin




Day 2: Friday, 27 March
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 


Greenhouse gas emissions from beef cattle production systems - Paul Crosson, Teagasc, Grange

Session E: Aspects of Meat Quality


Improving the nutritional quality of meat - the role of omega 3 - Johanna Brans, Queens University, Belfast


Maximising the vitamin content of meat - Colin McRoberts, AFBI, Belfast

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

Panel Discussion
11.55 am 

Future research and innovation needs for a competitive meat sector

1.00 pm

Close of Proceedings followed by Lunch