All Ireland Meat Science Conference - POSTPONED

26 March 2020 27 March 2020

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.

Agenda

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	Tea/Coffee
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
CONFERENCE DINNER

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