Pre-Conference Symposiums

Corbion Symposium

Time: Sunday, August 12th, 1500 - 1600
Where: Level 8, Grand Hyatt Melbourne

Food safety extension in the overall value chain using High pressure processing and Natural antimicrobials

Food safety is critical in production and manufacturing of the food products as well as at the distribution and consumer end. The symposium discusses the research, showing enhanced efficacy of HPP when combined with long term protection of natural antimicrobial ingredients, for after opening contamination against Listeria monocytogenes


Reduce R&D spend to design your Listeria monocytogenes validation studies using Predictive microbiology tool

Corbion® Listeria Control model is an online scientific predictive microbiology tool based on known Gamma concept and extensive L. monocytogenes challenge study data. The model is open to all stakeholders in food industry and has been used by academia, industry to design a treatment for validation studies. The tool provides ability to change various product parameters like pH, aw, Temperature, sodium nitrite, moisture, number of shelf life days which are very functional to optimally design your tests. The validated and user friendly Corbion® Listeria Control Model helps meat producers to scientifically design and formulate safe RTE meat and refrigerated products.

Symposium Sponsored by: 



CHR Hansen Symposium

Time: Sunday, August 12th, 1630 - 1730
Where: Level 8, Grand Hyatt

BioProtection – Keeping Food Safe with Cultures

Chr. Hansen is the world’s largest manufacturer of good bacteria and have over 30,000 microbial strains upon which to innovate. Many of these bacteria are used in the dairy industry to create the world’s most loved yoghurts and cheeses, there are also many more used in wine, fermented beverages and meats. These bacteria play a key role in delivering flavour and texture to the finished product, however there are a whole different range of good bacteria that provide a dedicated function of protection. These Bioprotective Cultures are a natural way to inhibit spoilage and protect against harmful pathogens, such as Listeria in food while keeping food ingredient labels clean. While there may be strict controls in place until product leaves the factory door there is still high risk that contamination can occur in foods that can support the growth of pathogens after processing. These bioprotective cultures have application beyond the traditional fermented meats and can be used in a wide range of processed meats, fish, fresh prepared foods and salads.

Symposium Sponsored by

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.

Prof Wangang Zhang, China

Wangang Zhang is a professor in the College of Food Science and Technology of Nanjing Agricultural University in China. He received his bachelor and master degree from China Agricultural University majoring in Animal Nutrition. He got his PhD from the Department of Animal Science of Iowa State University with the major of Meat Science. In 2011, he joined the National Center of Meat Quality and Safety Control of Nanjing Agricultural University as a full professor. Currently, he is the Department Head of Food Science and Engineering of Nanjing Agricultural University. He also serves as the Associate Editor of Meat Science and Chinese Journal of Animal Science. His research mainly focuses on meat biochemistry regulating the quality of meat and meat products. He has published 75 peer reviewed articles in international journals.

Heather Channon, Australian Pork Limited (APL)

Heather Channon has recently been appointed General Manager–Research and Innovation at Australian Pork Limited (APL), the producer-owned company delivering integrated services to enhance the variability of Australian pig producers. She has worked for APL for the past 12 years in various roles within the Research and Innovation Division. Her areas of responsibility have included the management of R&D programs in food safety, product traceability, processing and product innovation, production, meat science and carcass composition, and the implementation of these research outcomes by industry. Heather is also Program Leader for Program 3–Healthy Pork Consumption with the Pork CRC for High Integrity Australian Pork. 

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.

Benjamin Holman, NSW DPI

Dr Benjamin Holman is a Research Scientist at the NSW Dept. of Primary Industries, Centre for Red Meat and Sheep Development, where his research focuses on advancing Australia’s red meat industry towards a secure and sustainable future.

Peter McGilchrist, University of New England

Peter is a senior lecturer in Meat Science at the University of New England in Armidale, NSW and previously spent 10 years at Murdoch University in WA. Peter’s current research revolves around factors which impact on intrinsic meat quality across the value chain which can be adopted by Meat Standards Australia (MSA) systems for beef, lamb and sheep meats. Peter also conducts research on the application of technologies for the measurement of eating quality traits in carcasses. Peter is also president of the Australian Intercollegiate Meat Judging Association and has a massive passion for educating the next generation plus red meat! 

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.

Liselotte Pannier, Murdoch University

Dr Liselotte Pannier is a Lecturer in Animal Production and Science and works in the School of Veterinary and Life Sciences, Murdoch University, Western Australia. She completed a PhD in 2008 in Ireland, through the University College of Dublin and the Ashtown Food Research Centre with Teagasc. Dr Pannier’s research is focused on the impact of production and genetic factors on consumer sheepmeat eating quality and consumer preferences of domestic and international consumers. Her work entails looking at aspects of animal age, feeding types, different cuts and sensory cooking methods in relation to consumer eating quality, as well as understanding the impact of carcass traits, muscularity and lean meat yield on sheepmeat eating quality. Her research is also focused around the impact of production and genetic factors on intramuscular fat and nutritional traits such as iron, zinc and fatty acids in sheepmeat.

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.

Tour 1: Beef - Yea and Kinglake - FULL/CLOSED

The tour will go to a beef stud in the picturesque town of Yea. The stud has Charolais and Simmental , as well as a prime lamb operation and show steers in a feedlot.  The owners will showcase their cattle and sheep plus discuss the breeding objectives and performance.  This will be followed by lunch at a local restaurant/winery and a wander through beautifully picturesque Kinglake National Park. 

Tour 2: Beef / Sheep - Brooklyn - FULL/CLOSED

This tour will comprise visits to Australian headquarters of Scotts technology, a company which has developed automated cutting lines for beef and sheep carcasses.  The tour will also visit JBS Brooklyn plant to observe the automated equipment in use on a commercial sheep processing floor.  JBS will explain their very successful Southern beef program an integrated supply chain with a focus on assured quality for export markets.  Lunch will be in a local restaurant and weather permitting, we will visit a nearby park.


This tour will be conducted at the William Angliss Institute (WAI), which is Australia’s largest specialist centre for foods, tourism, hospitality and events training located centrally in Melbourne’s CBD. The tour will focus on dry ageing of sheep and beef carcasses.  We will start with an introduction and a demonstration of butchery methods for dry aged sheep carcasses.  A tour of the WAI’s demonstration and test kitchens will occur followed by a culinary lunch, demonstrating key value adding and culinary innovation for optimising premium quality and flavour in dry aged meat. The meal will be paired with wines selected to match the food. The afternoon will comprise presentations and discussions of advancements in dry ageing in several countries.

Tour 4: Food Technology - Mornington Peninsula - FULL/CLOSED

The day will start with a stop in at the Woollumbi Farms for a tour of the farm. Woolumbi Farm was founded on the principals of ethical food and as such has a focus on rare breed Pork, Beef & Lamb. From there attendees travel to the Mornington Peninsula, for some lunch, winery visit and a tour of the iconic Arthurs Seat chair lift before returning to Melbourne.

Tour 5: Food Technology - Melbourne Uni - LIMITED AVAILABILITY

For those that are wanting to stay closer to home we will travel by tram to Pentridge Gaol, an historical Melbourne Gaol that has a unique history with an infamous Australian bush ranger Ned Kelly.  From there we have a short tram ride for 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. We will have lunch at the uni and tour of the campus. After the tour we will return to the city via tram.

Tour 6: Pork / West - FULL/CLOSED

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.

Tour 7: Dookie / Sheep - LIMITED AVAILABILITY

Participants will board the bus early and travel to the Shepparton farming region of Victoria. 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.

Tour 8: Melbourne city walking tour 

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.  The tour includes lunch at one of the great cafe's in Melbourne city.


Please note these outlines are a guide only and as tours are booked some elements may change.  A waiting list has been started for you to nominate your preferred industry.  There is no guarantee that more spaces will open up but we will endeavour to meet everyone's preferences.

Welcome Reception

Sunday 12th August 2018
6.00pm - 8.00pm
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

Sponsored by Agriculture Victoria.
Meat Supplied by SunPork Fresh Foods.

MSA 20th Anniversary Celebration Networking Function

Monday 13th August 2018
6.00pm - 8.00pm
Residence, Grand Hyatt,

Join us to celebrate the 20th Anniversary of Meat Standards Australia. 

Networking Function

Tuesday 14th August 2018
6.00pm - 8.00pm
Grand Hyatt

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

Draft Itinerary (please note this is draft only and subject to change)

Let's get out of Melbourne and explore the iconic Yarra Valley Region, just over an hour out of bustling Melbourne.  You will explore boutique wineries, sample gourmet cheeses and local produce at a boutique farmhouse.  Sample amazing chocolates while watching chocolatiers at work.  Enjoy a gourmet 3 course lunch at a local winery with a glass of wine. 

Travel the delightful Melbourne trams to cosmopolitan St Kilda Beach where we will take in morning tea with the hope of seeing some penguins along the foreshore.  Lunch will be held at a local St Kilda Italian restaurant before heading back into Melbourne to explore South Bank.

Join in on one of the technical and scenic tours.

Melbourne is renowned for it's food and coffee culture so let's embark on a food tour taking in the Queen Victoria Market where you can sample fresh produce and smallgoods from around the world (the ultimate foodies destination). 

Free day

NB: All entrance fees and tours are included in the price.

Full Registration Full Registration - No Dinner
Delegate $770 $620