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當前位(wèi)置：首頁新(xīn)聞中心第64屆(jiè)肉(ròu)類科(kē)技大(dà)會

第64屆肉(ròu)類科技大(dà)會

更新時(shí)間(jiān)：2018-03-27

點擊次(cì)數：3099

Please join us for ICoMST 2018 in Melbourne, Australia

It is with great pleasure that we invite you to the 64th International Congress of Meat Science and Technology which will be held inMelbourne, Australia from 12th to 17th of August 2018. This major forum promises to be a most rewarding experience of effective exchange of information and ideas on important topics in the world of meat science and technology while sampling some of the best hospitality and scenery on the planet. The theme of the Congress is ‘Quality and Integrity for Global Consumers’. The Congress will focus on the following thirteen major themes; Provenance and fraud detection; Process control in the meat industry; Next generation technologies to assess carcass and meat quality; Food safety and microbiology; Smart packaging for quality, safety and integrity; Dietary muscle proteins for stage of life; Revolution in biometrics and consumer sensory science; Value adding to meat and offal; and Glycolytic and proteolytic metabolism across species. For this reason, we feel that professionals from research, academia, government and industry from around the world will find the 64th ICoMST stimulating and worthwhile.

A special issue of the international journal, Meat Science, will be provided to all delegates and we will celebrate 20 years of Meat Standards Australia and 30 years since ICoMST was in Australia. We have planned an array of informative and enjoyable technical and scenic tours and all attendees will experience Australian culture and hospitality through our social programme. Melbourne is ideally located for those wishing to extend their stay and immerse themselves in Victoria’s beautiful landscape, excellent food and friendly culture. Melbourne is known for its Festivals, laneways, coffee and food. The city of Melbourne has been voted by the Economist, as the ‘Worlds most livable city’ for 7 years in a row.

Stay tuned for further information on the programme including social functions, tours and partner program. The co-chairs, the committee and the researchers and industry look forward to welcoming you and getting to know you throughout the days of the Congress.

Robyn Warner,
Congress Chair, University of Melbourne

Frank Dunshea,
Congress Co- Chair, University of Melbourne

Key Dates

Scientific Programme Outline

Session Topic: Provenance and fraud detection

Packaging to combat meat fraud (plenary review)

Prof John Spink, Michigan State University

Authentication of dietary background and geographical origin of meat

Prof Frank Monahan, University College Dublin

Session Topic: Next generation technologies to assess carcase and meat quality

Use of DXA to determine lean meat yield in a commercial setting Assoc

Prof Graham Gardner, Murdoch University

Chemometrics and hyperspectral imaging/NIR imaging

Marlon dos Reis, AgResearch, New Zealand.

Session Topic: Revolution in biometrics and consumer sensory sciences

Prediction of implicit and explicit consumer responses using biometrics

Dr Damir Torrico, The University of Melbourne

Understanding consume responses across various markets

Dr Liselotte Pannier, Murdoch University

Understanding the effect of healthy trends on the aroma of meat products

Monica Flores, IATA Spain

Session Topic: Value adding to meat and offal

Utilisation of waste streams in food manufacturing

Carlos Alvarez, TEAGSC

Understanding proteolysis for tenderness and flavour in development of premium value added meat products (include dry ageing)

Dr Brad Kim, USA

Session Topic: Food safety and microbiology

The position of meat in foodborne disease: Is there a coming revolution in risk assessment and management?

Narelle Fegan, CSIRO

Genetics and microbiology of meat

Keith Belk CSU (Penn State)

Session Topic: Glycolytic and proteolytic metabolism across species

New understanding of the causes of dark cutting in beef

Dr Peter McGilchrist, UNE

Glycolytic metabolism in pork and chicken and fish species

Dr Eric England, Ohio State University

Contribution of collagen and connective tissue to cooked meat toughness

Prof Peter Purslow, Argentina

Nitric oxide and protein nitrosylation in meat

Prof Wanggang Zhang, Nanjing Agricultural University

Session Topic: Smart packaging for quality, safety and integrity

Meat packaging solutions to current industry challenges

Dr Benjamin Holman, NSW DPI

Boosting meat quality and safety by packaging innovation Ms Mari-Ann Torngren, DMRI, Denmark

Session Topic: Dietary muscle proteins for stage of life

Evolution of meat eating

Prof Neil Mann, The University of Melbourne

Dietary meat and protection against sarcopenia

Prof Gordon Lynch, The University of Melbourne

Session Topic: Process control in the meat industry

Development of a pork eating quality model (will also cover quality assurance topic in pork, chicken and liver)

Ms Heather Channon, Australian Pork Limited

Current and future commercial high volume prospects for carcase to cook traceability

Mr Sean Starling, Meat & Livestock Australia

上一(yī)條(tiáo)美國(guó)油脂(zhī)化(huà)學家(jiā)協會（AOCS）2018年學術(shù)年會(huì)
下一(yī)條關(guān)於(yú)召開“食品與功能(néng)研討會”的(dí)通(tōng)知(zhī)