£95 – £105

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Location

AFBI

Agri-Food and Biosciences Institute

Newforge Lane

Belfast

BT9 5PX

United Kingdom

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Refund Policy

Refund Policy

Refunds up to 7 days before event

Event description

Description

This All-Ireland Meat Science Conference will showcase the breadth of meat science research conducted on the island of Ireland and aims to facilitate discussion between scientists and industry. It will be of interest to the meat industry and to scientists and students undertaking meat research.

The conference will start at 1100 on Thursday 28 February and finish at 1530 on Friday 1 March. Each day will comprise three sessions on a key topic, with short accessible talks followed by a discussion. Informal workshops will be held over extended coffee breaks. The provisional programme is shown below.

For those of you requiring accommodation, arrangements have been made for reduced rates for conference attendees at the Wellington Park Hotel and the Malone Lodge Hotel. The rates are:

Malone Lodge Hotel: £85 for single rooms B&B and £95 for double/twin rooms B&B
Wellington Park Hotel: £70 per night for B&B and parking - quote "New28O2"

The buses will drop off and pick up at these hotels on the Thursday evening and Friday morning, respectively. There are also a number of B&B establishments in the same area.

Parking is available at AFBI.

Provisional programme:

Day 1 Thursday 28 February

1000 Registration, refreshments
1100 Welcome

1110 Session A: Nutritional qualities of meat

- Role of animal products in the human diet. Ruth Price, UU
- Enhancing the nutritional quality of red meat. Aidan Moloney, Teagasc
- Delivering processed meat products with health benefits. Nigel Brunton, UCD
- Can meat slow down ageing? Patrick Wall, UCD
- Vitamin D enhancement in pork. Colin McRoberts, AFBI

1240 Lunch

1340 Session B: Meat for consumers and the world

- Carbon footprint of meat as part of an Irish diet. Sinead McCarthy, Teagasc
- "Will we be eating meat in the future?" Linda Farmer, AFBI
- Meeting consumer expectations. Terence Hagan, AFBI
- Optimising sensory and nutritional quality of processed meats. Maurice O’Sullivan, UCC

1500 Introduction to Workshop 1
1505 Tea/coffee/informal workshop responses

1545 Session C: New technologies for processing and packaging

- Opportunities and challenges for automation in the meat industry. Colm Higgins, QUB
- Exploring higher value opportunities for meat processing co-products. Anne-Marie Mullen, Teagasc
- Green Cooking – The potential of novel technological interventions for milder heat processing of
meats
. Jim Lyng, UCD
- Extending shelf-life using active packaging and HPP . Joan Tollerton, AFBI
- Meat technology transfer and support. Raymond Martin, CAFRE

1710 Bus transport to hotels
1900 Dinner

Day 2 Friday 1 March

0900 - 1030 Session D: Measuring quality and authenticity

- Novel methods to determine meat provenance. Frank Monahan, UCD
- REIMS – a new method for authenticity. Nick Birse, QUB
- Hyperspectral imaging for meat quality. Dave Farrell, AFBI
- Biophysical and biological indicators of beef quality. Ruth Hamill, Teagasc

1030 - 1035 Introduction to Workshop 2
1035 - 1115 Tea/coffee/workshop responses

1115 - 1230 Session E: Focus on Lamb

- Lamb meat quality – is there a ram effect? Frank Monahan, UCD
- Factors affecting lamb meat flavour. Linda Farmer, AFBI
- Alternative carcase evaluation systems for lamb yield and quality. Frances Titterington, AFBI
- Omega-3 fatty acids for healthier lamb. Lynda Perkins, QUB

1230 - 1330 Lunch

1330 - 1450 Session F: Microbial and chemical safety of meat

- Processing methods to reduce microbial contamination. Seamus Fanning
- Novel ways to reduce pathogens in meat. N Corcionivoschi, AFBI
- Chemical safety measurement. Martin Danaher, Teagasc
- Contamination of untreated livestock with veterinary drugs. Terry Fodey, AFBI

1450 - 1515 Outcomes of workshops
1515 - 1530 Close
Tea, coffee




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Date and Time

Location

AFBI

Agri-Food and Biosciences Institute

Newforge Lane

Belfast

BT9 5PX

United Kingdom

View Map

Refund Policy

Refunds up to 7 days before event

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