Sunday, August 3rd 2025
From 16:00 | Registration desk opens |
Welcome Reception |
Monday, August 4th 2025
Opening ceremony “Global meat outlook: factors affecting meat trade” | |||||
Opening lectures The value and necessity of animal production by Dr. Louise Fresco, The Netherlands Global meat outlook: consequences of political tensions in the meat sector by Dr. Jorge Correa, Canadian Meat Council, Canada | |||||
Coffee break & Posters viewing | |||||
Session 1 - “Sustainability in meat production (including packaging)” | |||||
Keynote lecture. Advancing the Valorization of Meat Co-Products in Food, Pet food, and Biomedicine Applications by Dr. Ricard Bou, IRTA, Spain Short presentations | |||||
Lunch & Posters viewing | |||||
Session 2 - “Traditional meat products and innovative trends” | |||||
Keynote lecture. Umami and Koku peptides in traditional meat products by Dr. Leticia Mora, IATA-CSIC, Spain Short presentations | |||||
Coffee break & Posters viewing | |||||
Industry session | |||||
Typical Dinner | |||||
Tuesday, August 5th 2025
Session 3 - “Animal welfare and meat quality” | |||||
Keynote lecture. The Costs, benefits and societal importance of animal welfare in slaughterhouses: A Review by Dr. Dorte Lene Schrøder-Petersen, Teknologisk Institut, Denmark Short presentations | |||||
Coffee break & Posters viewing | |||||
Session 4 - “Carcass quality and innovation in abattoirs” | |||||
Keynote lecture. An overview of carcass quality and innovation in abbatoirs by Dr. Jørgen Kongsro, Animalia, Norway Short presentations | |||||
Lunch & Posters viewing & Elsevier Workshop | |||||
Session 5 - “Emerging technologies in meat processing” | |||||
Keynote lecture. Red meat biochemical and flavor changes through postmortem aging by Dr. Jerrad Legako, Texas Tech University, United States of America Short presentations | |||||
Coffee break & Posters viewing | |||||
Industry session | |||||
BBQ Dinner | |||||
Wednesday, August 6th 2025
TECHNICAL & SCENIC TOURS | |||
Thursday, August 7th 2025
Session 6 – “Safety and quality” | |||||
Keynote lecture. Mycotoxins in meat products by Dr. María Jesús Andrade, University of Extremadura, Spain Short presentations | |||||
Coffee break & Posters viewing | |||||
Session 7 – “Muscle biology and Biochemistry (including omic)” | |||||
Keynote lecture. The role of metabolomics in advancing meat science by Dr. Arvind Subbaraj, AgResearch, New Zealand Short presentations | |||||
Lunch & Posters viewing | |||||
Session 8.1 – “Society and consumers” | |||||
Keynote lecture. The consumer aspects of future meat consumption by Dr. Liisa Lähteenmäki, Aarhus University, Denmark Short presentations | |||||
Coffee break & Posters viewing | |||||
Session 8.2 – “Society and consumers” | |||||
Gala Dinner & Prizes at Mas Marroch Restaurant | |||||
Friday, August 8th 2025
Session 9 – “Nutrition and Health” | |||||
Keynote lecture. The role of meat in the diet of athletes and active adults by Dr. Brendan Egan, Dublin City University, Ireland | |||||
Round table – Discussion session | |||||
“Meat Science- Future Challenges and Immediate Actions”, Co-chaired by Dr. Declan Troy, Teagasc, Ireland and Dr. Frédéric Leroy, Vrije Universiteit Brussel, Belgium | |||||
Closing Ceremony | |||||
