Lynn Dornblaser, Chad Clem and Dr. Tom Rourke will be the featured speakers at the American Meat Science Association (AMSA) 69th Reciprocal Meat Conference (RMC) Natural and Clean Label Processed Meats: Trends in Consumer Demand, Formulation Strategies and Quality Issues Symposium, on June 19-22, in San Angelo, Texas. The speakers in this symposium will focus on market/product updates for natural … Read More
Key Speakers for 69th Reciprocal Meat Conference
The American Meat Science Association’s (AMSA) 69th Reciprocal Meat Conference (RMC) will be held June 19-22, 2015 at the Angelo State University in San Angelo, Texas. Drs. Elsa Murano, Judith Capper and Mindy Brashears will be the featured speakers at the event focused on Food Security: Re-defining Sustainability Symposium. They will discuss the need for animal-based protein sources around the … Read More
AMSA Welcomes Jack Link’s® as Sustaining Partner
Jack Link’s® Protein Snacks has become a Sustaining Partner of the American Meat Science Association (AMSA). These partners maintain AMSA’s ability to provide community and professional development programs and opportunities for individuals in the field of meat science. AMSA’s Sustaining Partners program recognizes the organizations and institutions that provide significant financial and logistical contributions for the products and services offered … Read More
Congressional Leadership to Keynote Meat Conference
U.S. House Committee on Agriculture Chairman Mike Conaway and Livestock and Foreign Agriculture Subcommittee Chairman David Rouzer will server as keynote speakers for the American Meat Science Association (AMSA) Reciprocal Meat Conference (RMC) this coming June. Attendees will hear top priorities facing U.S. legislators in the areas of sustainability, foreign trade, research funding, and food safety as the Congressmen address … Read More
AMSA Pork 101 at Mizzou
The American Meat Science Association (AMSA) will host a PORK 101 course January 13-15, 2016 at the University of Missouri Columbia. Also sponsoring the event is the National Pork Board and is sponsored by Elanco Animal Health. Attendees will experience firsthand the selection, evaluation and fabrication of their pork carcasses. As well as, the importance of hog handling, grading, food … Read More
TheMeatWeEat.com Takes Science to the Consumer
The American Meat Science Association (AMSA) has debuted their new website, TheMeatWeEat.com. The consumer focused site provides accurate, fact-based information from U.S. meat scientists to help consumers make informed decisions regarding the meat their families enjoy. “TheMeatWeEat.com is the perfect avenue to relay the research of countless meat scientists into digestible information our consumers are looking for. Targeting our audience … Read More
Mizzou to Host PORK 101 Course
The University of Missouri will be hosting its annual PORK 101 course January 13-15, 2016, in Columbia, Missouri. The course will be hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board, and is sponsored by Elanco Animal Health. Attendees will receive firsthand experience into the selection and evaluation of live hogs, and the fabrication … Read More
Hot Topic Speakers Scheduled by AMSA
Deputy Under Secretary Gary Woodward; Dr. Lynn McMullen, Dr. Steve Larsen and Bill Hewat will be the featured speakers at the American Meat Science Association‘s (AMSA) 68th Reciprocal Meat Conference(RMC) Hot Topic Symposium. The session, set for June 14-17, 2015, will be held at the University of Nebraska-Lincoln. Topics will include: USDA Agricultural Marketing Service Programs and Their Link to … Read More
AMSA Workshop on Validation & Verification
The American Meat Science Association (AMSA) will be co-hosting the Validation & Verification Procedures & Guidelines workshop for meat processors with the Consortium of Food Process Validation Experts (CFPVE). This workshop will take place prior to the AMSA 68th Reciprocal Meat Conference in Lincoln, NE on Saturday, June 13th. Validation is a fundamental component of the HACCP system. Processors are … Read More
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