Dr Carlos Alvarez, Spain

Carlos Álvarez García (PhD): obtained his doctorate in the University of Oviedo (Spain) in 2012, the topic of the research work was focused on characterization of isolated proteins from porcine blood, based on their functional and antioxidant properties.  After that he joined the NutraMara project as Post-doctoral student; at this stage new techniques were developed aiming to recover proteins, peptides, amino acids, minerals and fatty acids from several fisheries wastes (frames, guts, heads, shells or mollusc flesh) and seaweed sources. Currently he is Research Officer in Teagasc Food Research Centre involved in ReValue Protein project, focused in recovery and re-valorisation of molecules of high-added value from co-products and processing streams of meat industry as blood, lungs, heart and other offal. As researcher, his main interest is to develop and apply emerging technologies to increase the value of food wastes and co-products. He has filed 4 patents, published more than 20 research papers, 6 book chapters and attended many national and international conferences.

Professor Keith Belk, USA

Dr. Keith Belk is a Professor in the Department of Animal Sciences and the Center for Meat Safety & Quality. His research focuses on red meat quality and safety, live animal development, international marketing of red meats, and quality management systems. Belk has won several awards over the course of his career, including the North American Meat Association’s Harry L. Rudnick Educator’s Award and the American Meat Science Association’s Signal Service Award, both in 2013.

Belk earned his B.S. and M.S. from CSU in 1983 and 1986, respectively. He received his Ph.D in Meat Science from Texas A&M University in 1992. Belk is affiliated with several professional organizations, including the American Society of Animal Science, the Western Stock Show Association, and the Institute of Food Technologists.

Professor Monica Flores, Spain

Dr. Flores received her PhD (1994) from the Valencia University (Spain) and became a Postdoctoral fellow at Southern Regional Research Center for two years (USDA, ARS, USA). Since 1997 she is a Research Scientist at IATA-CSIC (Valencia, Spain). She was also associate professor at Valencia University (2003-2013) and actually teaches at the Master on Food Quality and Safety. She has been the Chairwoman of the Nutrition and Health working group of Clitravi (Liason Center for the Meat Processing Industry in the E.U.) (2013-2016). Her work has resulted in the publication of more than 94 articles in international journals and 30 book chapters.

Her research activities have been focused on the study of the mechanisms (chemical, enzymatic and microbiological) of generation and perception of colour and flavour in meat products. She has worked in the development of high quality sensory and nutritive meat products and in the development of rapid methodologies for monitoring and improving manufacturing processes. Actually, her main interest is the study of the generation of aroma compounds and their stability in meat and meat products including the development of new ingredients for flavor enhancement. She is specialist in the characterization of aroma compounds by the use of different aroma techniques including olfactometry analysis.

Dr Brad Kim, USA

Dr. Yuan H. “Brad” Kim is an Assistant Professor in the Department of Animal Sciences at Purdue University. Brad received his M.S. from Kansas State University in 2004, and PhD from Texas A&M University in 2008, specialized in myoglobin chemistry related to meat color. Brad continued on his muscle biochemistry career working as a postdoc research associate at Iowa State University focusing on the calpain system and meat quality. Prior to Purdue, he worked at AgResearch, New Zealand for 3.5 years as a Senior Scientist.

Dr. Kim currently leads the Meat Science and Muscle Biology research program at Purdue University, focusing on identifying key biochemical mechanisms governing meat quality and developing post-harvest strategies to improve meat quality attributes. Dr. Kim has published more than 50 peer-reviewed journal articles, 4 book chapters, 2 patents, 15 proceedings and 40 abstracts. Dr. Kim has been successful acquiring research grants over $1.5 million as a PI, including his recent USDA-AFRI grant award. Brad was also a recipient of the 2011 New Zealand AGMARDT Grant Award. Brad has served on the Editorial Board of Meat and Muscle Biology Journal (AMSA), IFT-Muscle Food Division member-at-large, and Korean Society for Food Science of Animal Resources overseas member-at-large. Dr. Kim has been recently appointed to an Honorary Scientist and Advisor of the National Institute of Animal Science, Korea. Dr. Kim has also been selected as the recipient of the 2018 Outstanding Young Research Award from the Midwest American Society of Animal Science.

Professor Frank Monahan, Ireland

Frank Monahan holds a B.Sc (Biochemistry) from University College Dublin (UCD) and a PhD (Food Science and Technology) from University College Cork. Prior to joining the academic staff at UCD he was a postdoctoral scientist at the University of California, Davis and a visiting scholar at Michigan State University. He is Professor of Meat Science at UCD and Head of Food Science and Nutrition in the UCD School of Agriculture and Food Science. His research interests are in meat authentication, muscle fatty acids and antioxidants and in dietary factors affecting the sensory quality of muscle foods. Recent research projects include “Age and Gender Effects on the Sensory Quality of Lamb”, “Processed Meats with Health Benefits”, “Authentication of Grass-fed Beef” and “Dietary Background and Geographical Origin of Meat” funded under the Irish Department of Agriculture’s Food Institutional Research Measure, Teagasc Walsh Fellowship and Science Foundation Ireland programmes and EU programmes. He has over 130 published peer reviewed publications.

Dr Marlon dos Reis, New Zealand

Marlon Reis has background in Chemistry from Federal University of Juiz de Fora in Brazil, Masters and PhD in Chemometrics from University of Campinas (Unicamp) in Brazil. Marlon was postdoctoral scientist at University of Sao Paulo in Brazil where he developed applications for on-line process monitoring based on spectroscopic measurements. Marlon has 30 published peer reviewed publications, a book chapter and has served as associated editor of Brazilian Journal of Food Technology.  Since he joined AgResearch in 2007 as Senior Scientist, Marlon has researched extensively the application and development of spectroscopic techniques for assessment of meat, including techniques based on nuclear magnetic resonance, near Infrared spectroscopy and hyperspectral imaging. Marlon has special interest on the use of chemometrics and spectroscopy  for assessment of chemical, textural and structural characteristics of meat.  Marlon current research focus on development of novel approaches for non-invasive assessment of meat integrity across New Zealand meat supply chain. Currently his projects include meat carcass inspection, on-line assessment of meat quality, non-invasive assessment of shelf-life, provenance and authenticity.  

Professor Peter Purslow, Argentina

Peter Purslow is director of the meat science research group in the food technology department of the National University of Central Buenos Aires Province, Argentina.  He began his career in meat science at the UK Meat Research Institute and subsequently has held professorships in Denmark, Scotland, and Canada.   He was president of the Canadian Meat Science association in 2012 and is currently an associate editor of the journal Meat Science. He attended his first IC0MST in 1984 and has made 5 previous presentations over the last 24 years on basic mechanisms underlying various aspects of meat quality.  In his presentation at ICoMST 2018 he returns to a core area of his expertise, concerning the properties of intramuscular connective tissue and its response to heat

Mari Ann Tørngren, Denmark

Mari Ann Tørngren graduated as MSc in food science in 2002 from the Royal Veterinary and Agricultural University in Denmark. The focus in her thesis was colour stability of retailed packed beef, and the results initiated the scientific discussion and understanding of the drawbacks for flavour and texture when stabilizing fresh meat colour with high oxygen MAP. After 15 years of research in the field of applied meat science, packaging is still a main topic for her research. To meet the future demands for quality and safety, at both near and long distance markets, packaging must be incorporated into technological innovative solutions. During the past decade, this has been the focus for Mari Ann Tørngren in numerous projects carried out in collaboration with universities and the meat industry to ensure solutions in practice on the background of research.

Narelle Fegan, CSIRO

Dr Narelle Fegan is a Principal Research Scientist in the Food Safety and Stability Group at CSIRO. Narelle is a microbiologist with particular interests in food borne bacterial pathogens. Since starting at CSIRO in 1995, Narelle's has worked mostly with Shiga toxigenic E. coli (STEC) and Salmonella in relation to animal production systems. Narelle has been involved in studies to determine the attachment of these bacteria to various surfaces and also in identifying geographic variation amongst these pathogens and how this impacts on food borne disease potential. The main focus of Narelle’s research has been studying the epidemiology and ecology of STEC and Salmonella in red meat production systems in Australia to gain a better understanding of how they survive, persist and are transmitted through the food chain.

Neil Mann, University of Melbourne

Currently professor of food science and human nutrition at the University of Melbourne and was previously Head of the Food Science and Nutrition Department at RMIT University. He has been the director of numerous research projects in the area of food science and human nutrition, including clinical trials involving meat consumption and other food components.  He has a special interest in the area of evolution of human food habits, which has culminated in numerous papers on hominin meat consumption and writing a scientific text on evolution and human nutrition, while a Visiting Research Fellow at Oxford University, School of Anthropology.  Professor Mann has been heavily involved in lecturing nutrition, physiology, biochemistry and food science and food systems units to undergraduate students as well as supervising postgraduate students in their research projects. He is a Fellow of the Nutrition Society of Australia and has many nutrition research publications in high level scientific journals and more than 100 national and international conference proceedings.

Damir Torrico, University of Melbourne

Damir Dennis Torrico, Ph.D. is currently a research fellow at the School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne.  His research at Melbourne is under the Industrial Transformation Research Program (ITRP) hub which aims to unlock the food value chain and transforms the Australian food industry for the Association of Southeast Asian Nations (ASEAN) markets.  Currently, his research involves the use of novel non-invasive biometric techniques to assess the sensory acceptability of food products. Damir’s other teaching and research interests are focused on sensory science with emphasis on (1) taste perception, (2) food product optimization and consumer acceptance, (3) physiological and psychological responses toward food products, (4) new food product development and (5) applications of new statistical methods and analyses for interpreting complex sensory and consumer data.

Beef

A tour of the beautiful west Gippsland farming region where participants will visit a beef processor whom supply high quality pasture raised and grain fed beef to the domestic and international markets. Participants will also visit a beef/lamb producer to witness red meat production in the high rainfall zone of west Gippsland. The day will be finished off with wine sampling at one of the regions finest wineries.

 

Food Technology

A tour of the brand-new University of Melbourne sensory science laboratory, participants will be able to view the tasting rooms, commercial kitchen and how the newly developed non-invasive biometric monitoring and assessment is conducted. From there attendees travel to the Mornington Peninsula, for some lunch, winery visit and a tour of the iconic Arthurs Seat chair lift. On the way home we will also stop in at the Monash University Food Innovation Centre to tour the virtual supermarket.

 

Pork / West

The tour will begin with a visit to the Diamond Valley Pork processing plant in Brooklyn. Then continuing west, participants will be able to see the beautiful Werribee Mansion, spend time wandering the grounds and be served lunch. The tour will then head to the Shadowfax winery before heading back to Melbourne.

 

Dookie / Sheep

Participants will board the bus early and travel to the Shepparton farming region of Victoria. On the way, we will stop in Glenrowan, visiting the Ned Kelly museum and homestead to learn about the history of Australia’s outlaw bushrangers. From there we will head to the University of Melbourne’s Dookie campus, for a full farm tour of their crop, sheep and dairy production, including the robotic dairy system. Lunch will be served on campus before heading back to Melbourne.

 

Melbourne city walking tour (weather dependant)  

For those looking to stay closer to the conference and see some of what urban Melbourne has to offer. We will begin by leaving the Grand Hyatt and heading to the world-famous Melbourne Cricket Ground (MCG) for a tour of the grounds. From there we will walk through Birrarung Marr along the Yarra River viewing the indigenous artwork, and into Federation Square. From Fed Square the tour travels up Elizabeth St to the Queen Victoria Market for lunch and a chance to roam the market. 

 

Please note these outlines are a guide only and as tours are booked some elements may change.

Welcome Reception

Sunday 12th August 2018
6.30pm - 8.30pm
Residence, Grand Hyatt.

Join us to connect with old and new friends in the Residence at the Grand Hyatt.

Entry is included in your registration

Networking Function

Monday 13th August 2018
Details are being finalised

Networking Function

Tuesday 14th August 2018
Details are being finalised

Congress Dinner

Thursday 16th August 2018
7.00pm - 11.00pm
Plaza Ballroom, Regent Theatre, Melbourne

Join us for a night of glamour at the Plaza Ballroom, Regent Theatre.

Accompanying Person Programme

We are pleased to advise that ICoMST 2018 will follow on the tradition of the accompanying person programme.  Details are being locked in but the programme will consist of tickets to the following:

  • Welcome Reception (Residence, Grand Hyatt)
  • Monday Night Social Function
  • Tuesday Night Social Function
  • Gala Dinner (if selected)
  • One of the Wednesday tours
  • Another two organised tours on Monday and Thursday
Full Registration Full Registration - No Dinner
Delegate $770 $620