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All Ireland Meat Science Conference

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. 


Day 1 - Thursday, 26 March
9.30 am Registration, tea, coffee, refreshments
9.50 am Welcome
Session: Future of Protein Consumption - Alternative Approaches

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



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