AMSA to offer new extended sessions

by Meat&Poultry Staff
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CHAMPAIGN, Ill. – The 67th Reciprocal Meat Conference will feature five new extended workshops that will provide attendees specialized training, the American Meat Science Association (AMSA) announced. The RMC is scheduled for June 15-18 in Madison, Wis.

The new sessions are scheduled for June 18. Conference registrants will receive a survey in May to sign up for the workshop. The new sessions are:

Culinary Aspects of Product Research and Development: This workshop is designed to bring chefs and culinary experts together for a Q&A session aimed at helping attendees understand the importance of research and development. This workshop will feature Chef Scott Walnofer, Kerry Foods; Chef Thomas Wenrich, Tyson Foods, Inc. and Jason Behrends, Tyson Foods, Inc.

Media Training for Meat Scientists: This interactive session was developed for AMSA’s media expert members to give them the basic media management training skills. Daren Williams, National Cattlemen’s Beef Association, will help attendees understand their role within an interview, how to be the voice of science and how to deliver their message in a clear and concise manner. Attendees interested in a more specialized training such as on camera interviews, will have the opportunity to register for this additional session which is scheduled for June 18 from 1:00-5:00 pm.

Processed Meats Evaluation Workshop and Contest: This session will give an overview of the current processed meats industry, the importance of the meat block, and the evaluation criteria for processed meats based on AAMP standards and common defects that are commonly associated with processed meats. Hawkins, Inc. is the workshop sponsor, and featured speakers include, Drs. Benjy Mikel, BlendPak, Inc.; Brian Smith Hawkins, Inc. and Robert Campbell, Kayem Foods, Inc.

Basic Science and Technical Writing: This workshop is designed for undergraduate and first year graduate students wanting more hands-on and specialized training. Topics to be covered include the technical and laboratory aspects of meat science and an overview of meat science starting with identification of a problem, applying laboratory techniques and the interpretation of data. Speakers in this session include Cameron Faustman, Univ. of Connecticut; Dr. Wes Schilling, Mississippi State Univ.; and Drs. Shannon Cruzen and Kyle Grubbs from Iowa State Univ.

Research Priorities for Meat Science Funding: This interactive session will begin the process to develop research priorities critical to meat science and AMSA.
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