Meat Industry Research Conference (MIRC)

Tuesday, October 27

Session 1: New Economic Reality

New Economic Reality: The U.S. and Global Consumer
Charlie Arnot, CEO, The Center for Food Integrity

New Economic Reality in the Meat Industry: Growing in the Face of Market Volatility
Michael Neal, CEO and chairman, SignalDemand, Inc.
   
Technical Developments for a Sustainable Meat Industry
Scott Eilert, Ph.D., vice president, director, meat technology development, Cargill Meat Solutions
   
Session 2: Value Enhancement Opportunities for the Meat Industry

Improving the Value of Fresh Meat
Chris Calkins, Ph.D., professor of animal science, University of Nebraska

Global Strategies for New Ingredients
Jesper Kampp, M. Sc., application specialist, head of meat innovation, Danisco A/S

New Formulation and Processing Technology for Value Enhancement
Brian Smith, Ph.D., technical sales manager, John R. White, Co.

Session 3: Reducing Pathogens and Improving Food Safety

Astroviruses: A Concern for the Meat Industry?
Stacey Schultz-Cherry, Ph.D., associate member, department of infectious diseases, St. Jude Children's Research Hospital

Improving Food Safety: Research Needs
Martin Wiedmann, Ph.D., associate professor, Cornell University
   
Food Safety at the Deli: Listeria monocytogenes
F. Ann Draughon, Ph.D., professor & co-director, Food Safety Center of Excellence, co-director, UTIA Food Safety Initiative, University of Tennessee

Food Safety Risk Assessments
Janell Kause, M.P.P, M.P.H, director, risk assessment division, USDA, Food Safety and Inspection Service

Wednesday, October 28

Session 4: Quality Systems Management Tools

Global Food Safety Initiative
Bryan Farnsworth, vice president, quality assurance, Hormel Foods Corporation

The BRC Global Standard for Food Safety
Robert Prevendar, director, food safety certification systems, NSF International

Implementing Standards in the Meat Industry
Holly Mockus, senior manager, food safety, Sara Lee Foods

Session 5: Broadening of the International Marketplace: Research and Development Needs of the U.S. Meat Exporters
 
Working with China: Ingredients Technologies
Xiong Wei, president, Wenda Co. Ltd.

Today’s International Market: Creating Harmonized Meat Standards
Kerry Smith, Ph.D., Livestock & Meat Marketing Specialist, AMS, USDA
           
Global Update of U.S. Red Meat Exports
Courtney Heller, manager, export services, USMEF