Statistics:
(2719)
ICoMST 2014
ICoMST 2014

ICoMST 2014

August 17, 2014 to August 22, 2014
Hotel Conrad - Punta del Este - Maldonado - Uruguay
Lectures
11:10hs
8/18/2014
Trends in Meat Science and Technology:The future looks bright, but the journey will be long
Speaker:
Lars Hinrichsen
Denmark
Managing Director
11:10hs
8/18/2014
10:20hs
8/18/2014
From EMMRW to ICoMST: 60 years of Meat Science
Speaker:
Eero Puolanne
Finland
Principal Investigator
10:20hs
8/18/2014
13:00hs
8/18/2014
Climate Change and Sustainable Production: Opportunities and Challenges
Speaker:
Walter Baethgen
United States
Senior Research Scientist
13:00hs
8/18/2014
13:45hs
8/18/2014
Intensive Sheep and Beef production from pasture – a New Zealand perspective of concerns, opportunities and challenges
Speaker:
Stephen Morris
Uruguay
Professor in Animal Science
13:45hs
8/18/2014
15:30hs
8/18/2014
Intensification and Beef Production in Uruguay: Contributions to sustainable products and processes
Speaker:
Alejandro La Manna
Uruguay
Ing. Agrónomo
15:30hs
8/18/2014
15:30hs
8/18/2014
Playing sustainably in meat production: carbon footprint and beyond
Speaker:
Valentín Picasso
Uruguay
Agricultural Engineer
15:30hs
8/18/2014
16:10hs
8/18/2014
Brazilian meat produced on pasture: sustainable and healthy
Speaker:
16:10hs
8/18/2014
16:10hs
8/18/2014
The relevance of GHG emissions from beef production and the challenges of the Argentinean beef production platform
Speaker:
Daniel Rearte
Argentina
Ing. Agrónomo
16:10hs
8/18/2014
08:30hs
8/19/2014
Consumer preferences and perception in meat and meat products
Speaker:
Maria M. Font-i-Furnols
Spain
Director of the Meat Quality Subprogram
08:30hs
8/19/2014
09:20hs
8/19/2014
Meat Marketing: Art or Science?
Speaker:
Silvana Bonsignore (INAC, Uruguay)
Silvana Bonsignore (INAC, Uruguay)
09:20hs
8/19/2014
10:35hs
8/19/2014
Pre and post harvest interventions to reduce pathogen contamination in the US Beef Industry
Speaker:
Tommy Lee Wheeler
United States
Research
10:35hs
8/19/2014
11:25hs
8/19/2014
Assessing and managing the risk related to microbial pathogens and chemical contaminants in the European Beef Industry
Speaker:
Geraldine Duffy
Ireland
Head of Food Safety
11:25hs
8/19/2014
14:10hs
8/19/2014
An overview of the Nutritive Value of Beef and Lamb Meat in South America
Speaker:
María Cristina Cabrera
Uruguay
Professor
14:10hs
8/19/2014
14:10hs
8/19/2014
Effects of gamma irradiation on trimming destined to elaborate beef hamburgers:Microbiological, physicochemical and sensory aspects
Speaker:
Tomás López
Uruguay
Food Projects Researcher
14:10hs
8/19/2014
14:45hs
8/19/2014
Processing-induced undesirable compounds:changes of non-thermal approaches
Speaker:
Diana Behsnilian
Germany
Research
14:45hs
8/19/2014
15:20hs
8/19/2014
Active and Intelligent Packaging Systems for a Modern Society
Speaker:
Carolina Realini
Spain
Food scientist
15:20hs
8/19/2014
15:20hs
8/19/2014
Red meats: Time for a paradigm shift in dietary advice?
Speaker:
Mary Ann Binnie
Canadá
Manager, Nutrition & Food Industry Relations at Canadian Pork Council
15:20hs
8/19/2014
15:55hs
8/19/2014
Microwave Assisted Thermal Sterilization (MATS), Pressure Assisted Thermal Sterilization (PATS) and Advanced Retorting to Process Meat Products”
Speaker:
Gustavo Barbosa Cánovas
United States
Professor of Food Engineering and Director Center for Nonthermal Processing of Food
15:55hs
8/19/2014
15:55hs
8/19/2014
Scientific Evidence to Support the Role of Lean Beef in a Healthy, Balanced Diet is Strong
Speaker:
Shalene McNeill
United States
Executive Director of Human Nutrition Research and Nutrition Strategy Lead
15:55hs
8/19/2014
08:30hs
8/21/2014
08:30hs
8/21/2014
08:30hs
8/21/2014
Sustainable Meat in a Sustainable World
Speaker:
Lowell Catlett
United States
Professor and Dean
08:30hs
8/21/2014
09:20hs
8/21/2014
09:20hs
8/21/2014
The Meat Industry:Do we think and behave globally or locally?
Speaker:
Keith Belk
United States
Professor, Center for Meat Safety & Quality
09:20hs
8/21/2014
10:10hs
8/21/2014
Meat, Communication, Society and Media:Are we losing the trust of consumers?
Speaker:
Declan Troy
Ireland
Research
10:10hs
8/21/2014
10:35hs
8/21/2014
Balancing consumer and societal requirements for sheep meat production
Speaker:
Drewe Ferguson
Australia
Animal scientist
10:35hs
8/21/2014
11:25hs
8/21/2014
Science and Animal Welfare:Consciousness and Pain in France (and the EU). Rules, constraints, achievements
Speaker:
Jacques Serviere
France
Research
11:25hs
8/21/2014
14:00hs
8/21/2014
Growth, carcass traits and palatability: Do breeds and feeding regimes take account of them in Uruguay?
Speaker:
Gustavo Brito
Uruguay
Ing. Agrónomo
14:00hs
8/21/2014
14:00hs
8/21/2014
Improving beef color stability: Practical strategies and underlying mechanisms
Speaker:
Surendranath Suman
United States
Associate Professor – Meat Science
14:00hs
8/21/2014
14:50hs
8/21/2014
Halal and Kosher slaughter methods and meat quality:A review
Speaker:
Mustafa Farouk
New Zealand
Research
14:50hs
8/21/2014
14:50hs
8/21/2014
The application of proteomics to understand and modify meat quality - State of art
Speaker:
14:50hs
8/21/2014
15:40hs
8/21/2014
A structural approach to understanding the interactions between colour, water-holding capacity and texture
Speaker:
Robyn Warner
Australia
Meat Scientist and Research Team Leader
15:40hs
8/21/2014
15:40hs
8/21/2014
Sheep quality – effect of breed, genetic type, gender and age on meat quality and a case study illustrating integration of knowledge
Speaker:
David Hopkins
Australia
Senior Principal Research Scientist
15:40hs
8/21/2014