NZIFST Conference June 2008

 

Presentations:

Day:	Speaker:	Organisation:	Presentation:
Wednesday 25 June	Rachel Brown	CEO Sustainable Business Network	"What is sustainability and the tools available?" Part 1 Part 2
	Randall Huffman	President American Meat Institute Foundation	"A US perspective on global challenges confronting the meat industry" Part 1 Part 2
	Chris Hopkins	Scott Technology	"Improved Efficiency and Yields With Robotics"
	Lisa van den Berg	University of Waikato	"Bioplastics from meat industry waste proteins"
	Dominic Lomiwes	Auckland University of Technology	"The rapid on-line determination of glycogen and prediction of ultimate pH in slaughter beef using near-infrared spectroscopy"
	Philip Gregan	CEO NZ Winegrowers	"Building the great New Zealand wine industry - sustainably"
	Arron Hoyle	Purchasing Manager Aus/NZ McDonalds Australia/New Zealand Ltd	"McDonalds Corporation: managing a sustainable supply chain" Part 1 Part 2 Part 3
	Mohammad Koohmaraie	Director U.S. Meat Animal Resarch Centre	"Sources of E.coli 0157:H7 and Interventions to reduce / eliminate pathogens on beef" Part 1 Part 2
	Roger Cook	NZFSA	"E.coli 0157:H7 and New Zealand beef: Market influences, consequences and ensuing risk management strategies"
	Mohammad Koohmaraie & Roger Cook	U.S. Meat Animal Resarch Centre & NZFSA	"E.coli 0157:H7 - Effect on sustainability of the beef industry - a discussion" (no presentation available)
	Neil Smith	PPCS	"Chilled meat - microbiology is the only part of the story"
	John Mills	AgResearch	"What really affects the microbiology of chilled lamb?" Part 1 Part 2
Thursday 26 June	Katja Rosenvold	AgResearch	"Potential quality control tools for the optimal quality of pork and other meats"
	Mohammad Koohmaraie	U.S. Meat Animal Research Centre	"The biological basis for the variation in meat tenderness and tools for predicting beef tenderness" (sponsored by AgMardt) Part 1 Part 2 Part 3
	Carrick Devine	HortResearch	"Meat forever - quality, sustainability, survival" Part 1 Part 2
	Clyde Daly	Carne Technologies Ltd	"New opportunities for tailoring processing to market-specific meat quality requirements"
	Dennis Butler	Alliance Group Ltd	"The cost of carbon in the New Zealand meat industry"
	Graham Brown & Lyndon Matthews	Dear Industry New Zealand & Deer Farmer	"Venison: sustainable and delectable" Part 1 Part 2
	Roy Bickerstaff	Argent Energy	"The pros & cons of Biofuels & how they may affect the meat industry" (This presentation is 16 MB, if you would like a copy please email info@mia.co.nz to request one.)
	Rhys Jones	AgReserach	"Lactic Acid bacteria as fresh meat biopreservation agents"
	Andrew Hudson	ESR	"Uses of Phages to control pathogenic bacteria in the meat industry" Part 1 Part 2