Global Green Growth Institute Republic of Korea
Dr. Frank Rijsberman is the Director-General of the Global Green Growth Institute (GGGI), a Seoul-based international organization. He was appointed as the Director-General by the GGGI Assembly, GGGI’s supreme governing body to serve a four-year term beginning on October 01, 2016. Previously, Dr. Rijsberman served as Chief Executive Office of the Consultative Group for International Agricultural Research (CGIAR) Consortium. In this role, he led CGIAR’s transformation from 15 independent research centers towards a single integrated organization. Before joining CGIAR in 2013, Dr. Rijsberman was the first Director of Water, Sanitation, and Hygiene for the Bill and Melinda Gates Foundation, where he developed a strategy to help achieve universal access to sustainable sanitation services using radical new technologies and innovative market-based mechanisms. Dr. Rijsberman also has worked as Program Director at Google.org, the philanthropic arm of Google, where he led grant making in the public health initiative and was responsible for programs and partnerships in health, disaster response, geo-informatics, and climate-change adaptation.
Donagh Berry is statistical geneticist at Teagasc, Moorepark with professorship appointments at both University College Cork and SRUC, UK. Following his Agricultural Science degree at University College Dublin in 2000, he undertook a PhD in dairy cattle genetics in collaboration with Wageningen University, the Netherlands. He later completed an MSc in Bioinformatics and Systems Biology at University College Cork. He is responsible for the research on genetics in dairy cattle in Ireland and the development and implementation of national genomic evaluations in dairy cattle, beef cattle and sheep in Ireland. His main interests are in the derivation of breeding goals, genetic and genomic evaluations (which now includes meat), novel phenotyping tools and strategies (which now also includes meat) decision support tools and breeding programs. He has over 200 peer reviewed publications in scientific journals.
AgResearch New Zealand
Dr Cameron Craigie is a Science Impact Leader in meat products and supply at AgResearch and has strategic oversight of all meat-related research activities and awareness of the broader meat research landscape. As a Senior Meat Scientist, Cameron is a project leader of several research projects including non-invasive measurement of meat product quality, method development for meat lipid characterisation, consumer sensory analysis of processed meat products and a variety of meat science consultancy projects. Before joining AgResearch in January 2014, Cameron lived and worked in Edinburgh for 7 years, for Scotland’s Rural College, Quality Meat Scotland (red meat industry body) and Firstlight Foods, gaining extensive experience of the UK meat industry and the commercial aspects of supplying UK retail outlets. During this time Cameron also completed his PhD in Animal Science as a joint project between Massey University and Scotland’s Rural College which focused on the use of non-invasive sensors for beef, lamb and venison carcass evaluation.
University of Reading
Dave Ledward graduated from the University of Leeds and has worked at CSIRO, Australia and the Universities of London, Nottingham, Belfast and Reading. He has been associated with the international journal ‘Meat Science’ since its inception in 1976 until he retired as Editor-in-Chief in 2014. During his career he has collaborated with meat research workers from all the 5 major continents resulting in the publication of over 200 research and review papers. He has supervised over 50 PhD students and examined at both under and post graduate level at numerous universities and research institutes, both within Europe and further afield. He has served on numerous government and professional committees. He was Head of the School of Food Biosciences until his retirement in 2004 and is currently the Emeritus Professor of Food Science at the University of Reading.
Danish Meat Research Institute
Dr. Lars Hinrichsen has a background as food scientist and holds a PhD in meat technology from The University of Copenhagen and an executive MBA in innovation management from the Technical University of Denmark. Dr. Lars Hinrichsen has a strong interest in innovation and automated industrial production and has throughout his carrier worked with the scientific, technological as well as practical aspects of the food industry. With more than twenty years of industrial experience from the international food sector Dr. Lars Hinrichsen has a comprehensive view of what it takes to convert scientific discoveries into business value knowing both the industrial demand, the dynamic business environment and the long term strategic research in the public sector. Dr. Lars Hinrichsen holds various honorary positions in boards and committees, and is chairman of the scientific committee in the International Meat Secretariat.
Nanjing Agricultural University
Dr. Zhou Guanghong has been the President of Nanjing Agricultural University (NAU) in China since 2011. Dr. Zhou received his B.S. degree in animal science in 1982, from Northwestern Agricultural University, China; M.Sc. in meat science in 1987, from University of Nottingham, UK; and Ph.D. in animal physiology and biochemistry in 1991, from NAU. He then worked as a visiting scholar at the Meat Research Lab, CSIRO of Australia, for two and half years. He returned to NAU in 1994 to lead a productive meat research program, which led to the establishment of Chinese National Center of Meat Quality and Safety Control. Dr. Zhou’s research mainly focuses on meat science and quality control of meat products.
His work on improving fresh meat quality has been honoured with a national science and technology progress award in 2013. His investigation in the biochemical changes during dry curing processes of Jinhua ham has been recognized as one of the Top 10 research articles in the year of 2007 by Nature China. Dr Zhou has published 3 text books and more than 100 peer-reviewed publications since 1993. He was the Congress Chairman of 53rd ICoMST held in Beijing in 2007; he also served as the Chairman of Chinese society of animal products processing from 1999 to 2012, and Associate Editor of the international journal “Meat Science” from 2008 to 2015.
Gyeongsang National Univ.
Dr. Joo is a Professor in Meat Science of Animal Science Department at Gyeongsang National University in South Korea. He had studied Animal Science and Meat Science at Korea University. After finishing his PH.D in 1995, as a post-doctoral scientist, he had worked at University of Wisconsin and University of Connecticut in USA. He also worked as a visiting scientist at Colorado state University in 2011. Dr. Joo served as a secretary general of KoSFA (Korean Society for Food Science of Animal Resources), and he was a secretary general of ICoMST 2010 which was held in JeJu, South Korea. Dr. Joo is the Chairman of the committee for ICoMST 2026 in Korea. Dr. Joo published many scientific articles, approximately 130 papers in refereed journals, in related to meat quality and muscle fiber composition. Also, he published 8 books in relation to meat science for college students and meat industry people. His research area has been focused on identification, measurements, and explanation of factors associated with color, water-holding capacity, tenderness and palatability of pork and beef. Recently, Dr. Joo is very interested in nutritional and health value of meat in relation to fat content and fatty acid
Colorado State University
Temple Grandin is a Professor of Animal Science at Colorado State University. Facilities she has designed for handling livestock are used by many companies around the world. She has also been instrumental in implementing animal welfare auditing programs that are used by McDonalds, Wendy’s, Whole Foods, and other corporations. Temple has appeared on numerous TV shows such as 20/20, Larry King Live and Prime Time. Her books include: Thinking in Pictures, Livestock Handling and Transport and The Autistic Brain. Her book Animals in Translation has been on the New York Times Bestseller List.
Texas Tech University
Dr. Brashears is a Professor of Food Safety and Public Health and the Director of the International Center for Food Industry Excellence at Texas Tech University. Dr. Brashears research program focuses on improving food safety standards to make an impact on public health. Her work evaluates interventions in pre- and post-harvest environments and on the emergence of antimicrobial drug resistance in animal feeding systems. Her work has resulted in commercialization of a pre-harvest feed additive that reduces E. coli and Salmonella in cattle prior to slaughter and a post-harvest intervention with the same properties in beef. She also leads international research teams of students and faculty to Mexico, Central and South America to improve food safety and security in these sectors and to set up sustainable agriculture systems in impoverished areas. She is past-Chair of the National Alliance for Food Safety and Security and of the USDA multi-state research group, and involved in multiple professional groups. She has received numerous awards including the IAFP Laboratorian Award, AMSA achievement award and the Big 12 “Rising Star” award for excellence in technology transfer. She was recently named as one of the top 25 “Future Icons” in the meat industry by the National Provisioner. She has an extensive publication record in peer reviewed journals and has been invited to speak at national and international events on the topics of her research. Her research is the basis of multiple commercialized technologies currently used in the industry and she holds 18 patents for her work.
Declan J. Troy
Declan J. Troy (Congress Chair) has just been selected as the 2017 American Meat Science Association AMSA International Lectureship Award winner. He is the Assistant Director of Research for Teagasc – the Irish Agriculture and Development Authority. He is also Director of Technology and Knowledge Transfer for the Teagasc Food Programme. Declan is a Chartered Chemist of the Royal Society of Chemistry and completed his post graduate studies at University College Dublin in 1986 investigating the biochemistry of muscle proteases as a function of pH. He later became Head of the Meat Science Department in The National Food Centre, Dublin. During this time, he has published over 100 scientific peer reviewed publications, book chapters and scientific articles, mainly in the area of food quality. The main focus of his research is on the biochemistry of muscle proteins and their effects on meat tenderness. Declan has fostered highly successful international collaborations and exchange of knowledge in food science by leading trans-national research programs worth more than €50 million that supported 125 Ph.D. students globally in different laboratories at collaborating institutions. Recently, he coordinated a €8.1 million proposal to develop an industry-led Meat Technology Centre funded by the Irish meat industry and the Irish state agency Enterprise Ireland. Declan sits on many national and international committees formulating research priorities in food science and advising state agencies and companies. He served as Chairman of the World Congress of Food Science and Technology (IUFoST) 2016 in Dublin in his capacity as President of the Institute of Food Science and Technology of Ireland (IFSTI). He also chaired ICoMST 2006 in Dublin.
Scott Automation & Robotics
Clyde is the Regional Director for Scott Australia and has over 30 years’ experience in automation & sensing for the meat industry. Clyde is based in Scott Sydney head office and manages a team of over 80 staff throughout Sydney, Melbourne, Brisbane and Western Australia. Previously Clyde owned Machinery Automation & Robotics (MAR) which was acquired by SCOTT Technology in 2014.
Sergiy M. Smetana
German Institute of Food Technologies (DIL e.V.)
Dr. Sergiy M. Smetana works as a Head of Sustainability Research at the German Institute of Food Technologies (DIL e.V.) since 2017. However he joined the institute in 2013 as Research Associate. Before that he worked as a visiting scholar in Brook Byers Institute of Sustainable Systems (Georgia Institute of Technology, Atlanta, GA, USA) for a year and 6 years as an engineer in Institute of Nature Management and Environmental Problems (Ukraine). During his career he was responsible for environmental impact assessment of technologies (related to food, mining and landscape construction). The main focus of current activities is in sustainability assessment of innovative food processing technologies and complex food systems.
Ralf H. Lautenschlaeger
Ostwestfalen-Lippe University of Applied Sciences
Ralf H. Lautenschlaeger studied Technology of Meat Processing at the Humboldt University in Berlin, and received his diploma degree in 1984; in 1995 he earned his doctorate from the Technical University of Berlin. For several years, he was working in meat processing, quality management, and sales. He had been managing editor of the German meat trade magazine Fleischwirtschaft International. His research work in meat technology covered dry-cured ham processing, high pressure treatment of processed meat, dry-aging and packaging of fresh meat. He was heading the International Competence Center on Meat Quality at the Max Rubner-Institute in Kulmbach, and since April 2015 he holds the position of a professor for meat processing technology at the Ostwestfalen-Lippe University of Applied Sciences in Lemgo, Germany.
University of Melbourne
Robyn Warner presently works as Professor in Meat Science at Melbourne University in Australia, where she applies her meat science and muscle biochemistry training to problems confronting the meat industry, supervises post-graduate students and teaches Meat Science. Prof. Warner has published 89 papers in refereed journals, has given invited lectures in countries around the globe and serves as an editor for journals and encyclopaedias. She was the winner of the 2014 American Meat Science Association International Lectureship Award and has also received national and international awards for her role on the Meat Standards Australia food grading scheme. Robyn is most interested in conducting investigations of the biology, biochemistry and biophysics of muscle through the chain, from animals to consumers. Also Robyn is very interested in how the muscle responds to innovative and emerging processing, packaging systems and cooking, in determining consumer acceptability and meat quality.
Anne Maria Mullen
Anne Maria Mullen (PhD) is a Principal Research Officer at Teagasc Food Research Centre in Ashtown, Dublin 15. She is currently overseeing the research programme for recovery of value from meat co-products (offal, blood etc) and a fresh meat quality research programme in close association with the meat sector. Her research interests also address issues relating to various aspects of meat processing (post slaughter interventions) and meat quality (technological, eating etc.). Her research has also focused on biochemical and molecular factors underpinning variability in meat quality and the impact of post-mortem process interventions on product quality. She has co-ordinated and collaborated on projects funded through EU Framework, FIRM and Enterprise Ireland. Publications relate to a variety of areas including the molecular basis of meat quality, bioactives in offal and low value meat, and general meat quality. She is also involved with training and information programmes in meat technology for the Irish meat industry and relevant agencies.
Dr. Einar Risvik is a Senior Scientist at the Norwegian food research institute Nofima, after 18 years as Research Director. His research focus has since 2013 shifted towards tools and strategies in innovation, from an earlier focus on consumer science, sensory analysis and the use of multivariate statistics to combine data from sensory science and market research. Dr. Risvik was Chairman of 42nd ICoMST in Norway 1995.
Margit D. Aaslyng
Danish Meat Research Institute, Technological Institute
Dr. Aaslyng achieved a master degree in agriculture from the Danish Agriculture and Veterinary University (today Copenhagen University) in 1990. For some years, she worked at Danavl before completing her Ph.D in biochemistry at the same University. Since then, she has worked at the Danish Meat Research Institute. Her research focus is on meat quality, especially all aspects of eating quality, but also covering animal welfare. She co-operates with both the industry and the Universities, and has built in this way a bridge between research and the implementation of knowledge in practice. Furthermore, she has participated in several EU international projects amongst other about boar taint.
Mississippi State University
Dr. Schilling is a Professor of meat science, sensory science, and food chemistry at Mississippi State University (MSU) in the Department of Food Science, Nutrition, and Health Promotion where he serves as the Undergraduate Advisor for Food Science. Dr. Schilling received an M.S. in Food Science, a M.S. degree in Applied Statistics, and a PhD in Food Science and Technology at Virginia Polytechnic Institute & State University in 2002 His research focuses on sensory science, meat processing (poultry, beef, pork, and catfish), meat quality, flavor chemistry, proteomics and statistical methods. His specific research program on sensory research, broiler meat quality, and relationships between sensory quality, flavor chemistry, and consumer science studies have earned him numerous University and National awards. He has published greater than 100 peer reviewed journal papers since 2003, and more than 70 since his promotion to Associate Professor on July 1, 2008. He has also published 7 chapters in textbooks and presented greater than 100 papers at professional meetings. Dr. Schilling has received numerous prestigious awards including the Mississippi State University Outstanding Graduate Student Mentor Award and the Achievement Award by the American Meat Science Association.
University of Helsinki
Eero Puolanne started his studies in University of Helsinki in 1966, graduated MSc. 1971, Lic. Sci in 1974 and PhD in 1977, all majoring Meat Technology. He was research assistant, researcher and senior researcher 1970-1983 in University of Helsinki. In 1983-2011 he was Professor in Meat Technology, after Professor F.P. Niinivaara. Currently he is Research Director.
Eero Puolanne’s research areas have been fermented sausage processes, water-holding in meat, salt reduction, stress physiology and meat quality and lately Wooden Breast syndrome in poultry.
Louisiana State University Agricultural Center
Ken McMillin is the Mr. and Mrs. Herman E. McFatter Endowed Professor of Animal Science at Louisiana State University Agricultural Center where he conducts research on processed and packaged meat and poultry and goat meat. He teaches courses on meats, meat technology, and contemporary issues in the animal sciences. He has been an Associate Editor of Meat Science and is the Editor in Chief of Meat and Muscle Biology scientific journal. He is a Professional Animal Scientist, Diplomate in American College of Animal Sciences, Fellow of the Institute of Food Technologists, and Fellow of the American Meat Science Association. Ken has given workshops and seminars in 14 countries, given 158 invited presentations to trade, industry, government, and other groups; has 2 patents; and has published 21 book chapters and chapter contributions, 59 refereed journal articles, 141 refereed abstracts, 35 conference proceedings, and 87 trade magazine articles.
M A Morris
AMBER Research Centre, Trinity College Dublin, Ireland
Prof Michael Morris is the Director of AMBER and Professor of Surface and Interface Chemistry at Trinity College Dublin. AMBER is the SFI funded national material research centre and is co-funded by industry to provide disruptive science into industry partners. Prof. Morris was at University College Cork for over 20 years before moving to Trinity. He has worked in the area of self-assembly for over 20 years publishing over 300 papers in this area. These self-assembly methods have been used to develop key industry technologies in fields such as chromatography and nanoelectronics as well as anti-microbial surfaces. Currently Prof. Morris is using block copolymer self-assembly as a form of nanolithography for electronic device fabrication. Prof. Morris has key collaborators at Intel (Ireland and the US), Merck (membrane science) and Johnson and Johnson. Prof. Morris is the cofounder of Glantreo, a company supplying chromatography materials to industry.
University College Cork
Professor Kevin Cashman is the Endowed Chair of Food and Health at University College Cork (UCC), a joint-position between the School of Food and Nutritional Sciences and the Department of Medicine at UCC. He is also the joint director of the Cork Centre for Vitamin D and Nutrition Research at UCC. His research interests focus on a number of key public health areas in relation to vitamin D and also vitamin K. He was a member of the UK SACN group who established new vitamin D recommendations recently. Professor Cashman is the Joint Coordinator (together with Professor Mairead Kiely) of a major European Commission-funded project on Food-based solutions for ‘Optimal vitamin D Nutrition and health through the life cycle (ODIN)’, which is a 30 partner collaborative project aimed at tackling vitamin D deficiency in Europe. He is also the lead PI for the Meat & Health programme in the MTI.
Dietitian and health writer
Carrie is a freelance dietitian with more than 25 years’ experience. Beginning as a hospital dietitian, she completed a PhD in child nutrition before moving to a 5-year research job in the UK sugar industry. Since 2003, she has run her own nutrition consultancy, working with food businesses and the public sector. Much of her work these days is for the Meat Advisory Panel, funded by AHDB, which has a remit of improving understanding of the role of red meat in the diet. Carrie is a regular contributor to print media, radio and TV, most recently on BBC’s Food Detectives.
Eric P. Berg
North Dakota State University, USA
Professor Eric Berg obtained two Bachelor of Science degrees (Animal & Range Science and Agriculture Education) from NDSU in 1988, M.S. degree from NDSU in 1991, and PhD from Purdue University in 1996. He then took a post-doctoral fellowship at Texas A&M University where his research was a collaborative effort between Texas A&M and the University of Texas Medical School at Houston; Department of Diagnostic & Interventional Imaging. He was on faculty at the University of Missouri – Columbia from 1998 to 2006. He returned to NDSU in the fall of 2006. Dr. Berg’s current research focus involves using swine as a biomedical model for humans to study the role of meat in a healthy diet. Dr. Berg teaches Introduction to Animal Science, Research and Issues in Animal Agriculture, and Livestock Muscle Physiology in the Department of Animal Sciences and serves as the department’s Associate Head.
University College Cork, Ireland
Eoin Desmond graduated with a Ph.D. in Food Technology in 1997 from University College Cork, Ireland and has a Graduate Diploma in Business Studies. He worked as a Research Scientist in the Meat Technology Department at Teagasc-Ashtown Food Research Centre for 8 years. During this period in worked in research areas such as cured meats, valued added beef products, functional ingredients and the nutritional enhancement of meat products. He has 20 peer-reviewed papers including two book chapters in the area of ingredient technology for meat and meat products. Eoin spent 10 years as the R&D Manager at AllinAll Ingredients Ltd, a privately owned company based in Dublin. During this time, he was involved in product development, research projects, and provided technical assistance to the both sales staff at AllinAll and its customers. In July 2014 Eoin joined Kerry as RD&A Manager based in their Global Technology & Innovation Centre in Naas. Eoin currently leads a team supporting a wide range of customers in Eastern Europe & Russia