1st International Online Mini-Symposium
Meat Chemistry, Processing & Nutrition
CO-ORGANISED BY MASSEY UNIVERSITY (NEW ZEALAND) AND CHINA MEAT RESEARCH CENTRE (CHINA)
World-leading researchers, scientists, and industry representatives along with young scientists come together to discuss the future of meat.
The online-only (Zoom) free event is co-organised by Massey University (NZ) and China Meat Research Centre (China).
The presentations include topics such as biomarkers for meat quality, colour stability variations in economically important cattle species; 3D food printing of meat products; biomarkers for meat quality; super chilling and its impact on meat tenderness; developing Western-style fermented meat products for the Chinese taste, a meta-analysis of pathogens in meat products; sustainable innovative technologies for meat processing and the improvement of meat protein digestibility through innovative technologies..
Along with discussing meat, there will also be presentations on cellular meat, 3D bioprinting for cellular meat production, and precision fermented animal-free fats for use in meat analogues. The speakers are from internationally renowned academic and industry organisations.
The young scientists' session and awards are kindly sponsored by the Foods journal.
We look forward to seeing you there!
For enquiries, please e-mail Dr Lovedeep Kaur, Massey University, NZ (L.Kaur@massey.ac.nz) or Ms Yue Yuan, China Meat Research Centre, China (email@example.com)