Dr. Carolina Realini is a Senior Scientist at AgResearch with international training and experience in enhancing the quality of muscle foods. She has a background in Agricultural Engineering from Uruguay, a Master's degree from Massey University in New Zealand, and a PhD in Meat Science from the University of Georgia, USA. Carolina's experience includes a year at Cargill Meat Solutions' R&D centre in the USA, a decade as a food scientist at IRTA in Spain, and education in meat science at UDELAR in Uruguay. Since 2017, Carolina has been with AgResearch, where her projects explore the links between animal husbandry and meat quality. Her research also examines relationships between instrumental and chemical measurements with sensory traits, along with extrinsic attributes influencing consumer food choices. She has a track record of leading research programmes, mentoring graduate students, and serving as a reviewer and guest editor for food science journals.

Dr. Jacint Arnau, IRTA, holds a PhD in Veterinary Medicine (1991). He led the Food Engineering and Technology Unit at IRTA-Monells (1985-2009) and the Food Technology program (2009-2015). He served on the IRTA Committee of Experts for Strategic Reflection (2015-2019). He was an associate professor at the Universities of Girona and Barcelona, he directed international courses on meat derivatives and organized 20 of the 76 courses he taught. He has been involved in 12 international and 4 national congresses, and he was the Spain's contact for the ICoMST (2008-2019). Dr. Arnau has participated in 45 research projects, including 10 European ones, and led 9 National Research Plan projects. He has participated in 120 contracts and projects with meat or related industries, for which he has been responsible for 90 of them. With 42 years in Meat Technology, he has authored 10 patents, 24 book chapters, and over 200 publications of which 140 are in scientific journals. He received the VI World Ham Congress award (2011), the José Flores award (2022) and was named among Stanford's Top 2% scientists (2022).

Prof. Dr. Fatma Meltem Serdaroğlu is a leading expert in meat science and food technology, serving as a professor in the Department of Food Engineering at Ege University, Turkey. Her research focuses on innovative processing techniques, functional ingredient development, and sustainable formulation strategies in meat and meat-based products. She specializes in protein oxidation, lipid stability, pre-emulsions, meat batters, and the application of natural antioxidants and antimicrobials for improving meat quality and shelf life. With an extensive publication record in high-impact journals and leadership in numerous national and international research projects, Prof. Serdaroğlu plays a pivotal role in advancing the field of food science. She actively collaborates with industry and academia to develop healthier and more sustainable meat products, integrating novel technologies into traditional processing methods. In addition to her research contributions, she is a member of the Editorial Board of Meat Science, one of the most prestigious journals in the field. She has also demonstrated her leadership in international scientific communities by organizing the 2013 International Congress of Meat Science and Technology (ICoMST) in Turkey, further strengthening global collaborations in meat science. As a respected mentor and scientific leader, she has supervised numerous graduate and doctoral theses, contributing to the education of future food scientists.

Keith Belk serves as Professor and Holder of the Monfort Endowed Chair, Center for Meat Safety & Quality, Colorado State University (CSU), and as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as Professor and Head of the Department of Animal Sciences at CSU. He earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He has been employed in the private sector as a buyer by Safeway, Inc., and by the USDA Agricultural Marketing Service in Washington, DC, as an International Marketing Specialist. At CSU since 1995, he has authored or co-authored >276 refereed scientific journal articles, provided over 530 invited presentations, generated >$23M in extramural research funding, and was the primary inventor on two patents. He served as the state Meat Extension Specialist between 1995 and 2000, on the Editorial Board for the Journal of Animal Science in 1997-2000, on the Board of Directors for the American Meat Science Association (AMSA) between 2003-2005, and as President of AMSA in 2009-2010. He currently serves on the International Committee for the National Western Stock Show, the Board of Directors for the International Stockmen’s Educational Foundation, on the Academic Advisory Committee for the Meat Institute Protein PACT, and on the technical advisory committees for JBS and Colorado Premium Foods.

Collette Kaster has a passion for improving animal agriculture along with showing people all the great opportunities it can offer.  She loves to help people better understand how food is produced and the role of meat in the diet.

After 25 years of experience in the meat industry, leading large teams in the areas of technical services and livestock procurement, she currently serves as the CEO of the American Meat Science Association (AMSA) as well as the Executive Director for the Professional Animal Auditor Certification Organization (PAACO). She is an AMSA Fellow and has served on the Advisory Committee for Meat and Poultry Inspection, and currently serves on many association and company advisory committees in the areas of animal welfare, food safety, and meat quality.  Outside of work, she and her husband Dennis reside outside of Kansas City and stay busy with family, dogs, and a cow herd.

Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel (VUB, 2002), where he now holds a professorship in food science and (bio)technology. His research deals with food processing, fermentation, nutrition, and interdisciplinary 'food studies', with a particular focus on animal-sourced foods. He is a member of academic non-profit societies, i.e., the Belgian Association of Meat Science and Technology (BAMST, president), Belgian Society for Food Microbiology (BSFM, president), and Belgian Nutrition Society (BNS). On a non-remunerated basis, he also serves on the Scientific Board of the World Farmers' Organization (WFO) and FAO/COAG Sub-Committee on Livestock. Leroy is one of the founders of the 2022 Dublin Declaration of the Societal Role of Livestock, and the 2024 Denver Call for Action.