AMSA, Canadian Meat Science Assoc. collaborating
Aug. 5, 2011
by Meat&Poultry Staff
CHAMPAIGN, Ill. –The American Meat Science Association has begun to formalize reciprocal agreements with other meat-science organizations. A memorandum of understanding was recently approved between AMSA and with the Canadian Meat Science Association/Association Scientifique Canadienne de la Viande (CMSA/ASCV).
Short term, the agreement will provide regular dialogue between the associations’ leaderships, increased information exchange and cross-posting of events on their respective websites and more collaboration on white papers and information articles relevant to the meat industry in both countries. The longer-term vision is to create an alliance that will help develop the international meat science community and better serve its needs.
“We welcome the increasing opportunities that this agreement will bring to improve networking between both associations” said Randy Huffman, AMSA past president and chief food safety officer of Maple Leaf Foods. “It is an exciting prospect to identify common needs in order to work toward an organization structure that will advance the worldwide meat science discipline.”
“Both associations serve the distinct needs of their two communities, but the opportunities to develop common areas of interest in today’s international industry are immense” added CMSA President Brian Sullivan. “We greatly look forward to working together with AMSA to develop inter-association communication and cooperation.”
Signed in July, the agreement between the two associations provides an initial one-year term to explore the collaborative opportunities, with an extension expected as successful interactions grow.