Meat science isn’t just about making sure your steak looks good on a plate—it’s about guaranteeing safety, quality, and nutritional value while aligning with what consumers actually want and what the industry demands. This session will dig into recent developments in preserving meat, smarter packaging, advanced processing tech, and new ways to measure quality. Attendees will pick up practical strategies for cutting down on microbial contamination, boosting flavor and texture, and creating meat products with better nutritional value.Sustainability is a big deal here, too—expect discussions on making meat production more eco-friendly and tightening up supply chain efficiency. There’s also an eye on what’s next: cutting-edge technologies that promise to optimize the whole meat processing process, balancing safety, quality, and shifting consumer preferences within today’s complex food systems.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
