All Ireland Meat Science Conference

26 March 2020 27 March 2020

Event Time 9.30am
Venue 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
9.30 am	Registration, tea, coffee, refreshments
9.50 am	Welcome
Session: Future of Protein Consumption - Alternative Approaches
10.00am	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
	Maximising the vitamin content of meat - Colin McRoberts, AFBI, Belfast
Demonstration Showcase: Advanced Meat Processing Technologies - *Pulsed Electric Field/ Ultrasonics/Continuous UV/Extrusion.*
1.15pm	Lunch
Session: Sustainable Packaging and Advanced Technologies
2.00 pm	Meat packaging solutions to industry challenges - Malco Cruz, University College Cork
	Advanced meat processing technologies for cleaner labels - Brijesh Tiwari, Teagasc
	Structural change of meat subjected to heating and relationship with meat quality - Thierry Astuc, INRAE, France
	Sustainable packaging solutions - innovations and the way forward - Shivani Pathania, Teagasc, Ashtown
	Robotics for the meat industry - Shane Loughran, ABB, Dublin
3.45pm	Tea / Coffee
Session: Meat Technology Ireland – Outcomes for Industry
4.15 - 5.30pm	John Colreavy, Meat Technology Ireland Declan Troy, Teagasc Philip Carroll, Meat Industry Ireland
CONFERENCE DINNER

Day 2: Friday, 27 March
8.30am	Tea, coffee and refreshments
Session: 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
	Environmental impact of grass-based meat versus housed; gross versus net footprint? - Paul Crosson,Teagasc Grange
	The Internet of Things – the Beef industry - Nicholas Watson, University of Nottingham
	Edible seaweed and reduction of greenhouse gases – A review - Sinead Waters, Teagasc
10.50 am	Tea/coffee
Session: Aspects of Meat Quality
11.15 am	Proteomics and meat quality – what we know - Mohammed Gagaoua, INRAE, France
	Measurements of chicken meat quality - David Farrell, AFBI, Belfast
	Panel Discussion Future research and innovation needs for a competitive meat sector
1.00 pm	Close of Proceedings followed by Lunch