Please join us for ICoMST 2018 in Melbourne, Australia

It is with great pleasure that we invite you to the 64th International Congress of Meat Science and Technology which will be held inMelbourne, Australia from 12th to 17th of August 2018. This major forum promises to be a most rewarding experience of effective exchange of information and ideas on important topics in the world of meat science and technology while sampling some of the best hospitality and scenery on the planet. The theme of the Congress is ‘Quality and Integrity for Global Consumers’. The Congress will focus on the following thirteen major themes; Provenance and fraud detection; Process control in the meat industry; Next generation technologies to assess carcass and meat quality; Food safety and microbiology; Smart packaging for quality, safety and integrity; Dietary muscle proteins for stage of life; Revolution in biometrics and consumer sensory science; Value adding to meat and offal; and Glycolytic and proteolytic metabolism across species. For this reason, we feel that professionals from research, academia, government and industry from around the world will find the 64th ICoMST stimulating and worthwhile.  

A special issue of the international journal, Meat Science, will be provided to all delegates and we will celebrate 20 years of Meat Standards Australia and 30 years since ICoMST was in Australia. We have planned an array of informative and enjoyable technical and scenic tours and all attendees will experience Australian culture and hospitality through our social programme. Melbourne is ideally located for those wishing to extend their stay and immerse themselves in Victoria’s beautiful landscape, excellent food and friendly culture.  Melbourne is known for its Festivals, laneways, coffee and food. The city of Melbourne has been voted by the Economist, as the ‘Worlds most livable city’ for 7 years in a row. 

Stay tuned for further information on the programme including social functions, tours and partner program. The co-chairs, the committee and the researchers and industry look forward to welcoming you and getting to know you throughout the days of the Congress.

Robyn Warner,
Congress Chair, University of Melbourne

Frank Dunshea,
Congress Co- Chair, University of Melbourne

Key Dates

Scientific Programme Outline 

Session Topic: Provenance and fraud detection 

Packaging to combat meat fraud (plenary review) 

Prof John Spink, Michigan State University 

Authentication of dietary background and geographical origin of meat 

Prof Frank Monahan, University College Dublin 

Session Topic: Next generation technologies to assess carcase and meat quality 

Use of DXA to determine lean meat yield in a commercial setting Assoc 

Prof Graham Gardner, Murdoch University 

Chemometrics and hyperspectral imaging/NIR imaging 

Marlon dos Reis, AgResearch, New Zealand. 

Session Topic: Revolution in biometrics and consumer sensory sciences 

Prediction of implicit and explicit consumer responses using biometrics 

Dr Damir Torrico, The University of Melbourne 

Understanding consume responses across various markets 

Dr Liselotte Pannier, Murdoch University 

Understanding the effect of healthy trends on the aroma of meat products 

Monica Flores, IATA Spain

Session Topic: Value adding to meat and offal 

Utilisation of waste streams in food manufacturing  

Carlos Alvarez, TEAGSC 

Understanding proteolysis for tenderness and flavour in development of premium value added meat products (include dry ageing) 

Dr Brad Kim, USA 

Session Topic: Food safety and microbiology 

The position of meat in foodborne disease: Is there a coming revolution in risk assessment and management? 

Narelle Fegan, CSIRO 

Genetics and microbiology of meat 

Keith Belk CSU (Penn State)  

Session Topic: Glycolytic and proteolytic metabolism across species 

New understanding of the causes of dark cutting in beef 

Dr Peter McGilchrist, UNE 

Glycolytic metabolism in pork and chicken and fish species 

Dr Eric England, Ohio State University  

Contribution of collagen and connective tissue to cooked meat toughness 

Prof Peter Purslow, Argentina 

Nitric oxide and protein nitrosylation in meat 

Prof Wanggang Zhang, Nanjing Agricultural University 

Session Topic: Smart packaging for quality, safety and integrity 

Meat packaging solutions to current industry challenges 

Dr Benjamin Holman, NSW DPI  

Boosting meat quality and safety by packaging innovation Ms Mari-Ann Torngren, DMRI, Denmark 

Session Topic: Dietary muscle proteins for stage of life 

Evolution of meat eating 

Prof Neil Mann, The University of Melbourne 

Dietary meat and protection against sarcopenia  

Prof Gordon Lynch, The University of Melbourne 

Session Topic: Process control in the meat industry 

Development of a pork eating quality model (will also cover quality assurance topic in pork, chicken and liver) 

Ms Heather Channon, Australian Pork Limited 

Current and future commercial high volume prospects for carcase to cook traceability 

Mr Sean Starling, Meat & Livestock Australia