3rd Circular / Preliminary Program
IMS Symposium
Future Industrial
Meat Production
September 23. – 24. 2013
Copenhagen, Denmark
The worlds growing and still more affluent population has
caused a large increase in worldwide meat consumption during
the last five decades. Projections tell us that these trends are
likely to continue in a foreseeable future.
Eaten with moderation meat is an important component of a healthy diet being an
outstanding source of protein as well as a
good source of several important micronutrients.
¬ Language
Symposium language
will be English.
However efforts to substantially increase
the industrial meat production are obviously complicated by the overriding challenges
originating from climate change and energy
scarcity.
¬ Venue
KOSMOPOL
Fiolstræde 44
DK-1171 Copenhagen
¬ Registration
Open
In light of this the perspective of the Future Industrial Meat Production symposium
is to embrace the challenge of sustainability as a business opportunity.
¬ Fee
660 €
DAY 1 — Session 1 — Future meat production systems
TIME
08:30
Registration
09:00
Opening Symposium
IMS & DMRI
09:20
Objective carcass measurement and optimum carcass usage
Meat production is a marginal cost game. What are the newest trends in terms
of optimizing costs in slaughtering, cutting and deboning?
Holger Dirac, Director, Measuring Systems & IT, DMRI
10:00
Advances in robotic and automation
Where does the ongoing robotic development take the meat industry?
What is being developed in the labs these days?
Koorosh Khodabandehloo,
Consultant at BMC Robotic
Solutions PLC (UK)
10:45
Morning Coffee
11:15
Designing efficient interaction between technology and people
The meat industry is generally a low competence industry which challenges the
technology development. What is being done today? What does really pay off?
Ole Broberg, Associate Professor, DTU Management Engineering, Production and
Service Management (DK)
From virtual cutting to augmented reality
Lars Bager Christensen, Senior
Consultant, IT Solutions, DMRI
A practical approach to optimizing technology usage in the slaughter industry
12:30
Lunch
Henrik Grothe, Team Manager,
Plant Layout, DMRI
DAY 1 — Session 2 — Quality by design – an integrated part of the supply chain
TIME
13:30
From lab to line
Many industries are pushing quality control from labs to the lines. What is
being done in the meat industry that has traditionally been very conservative
due to tough regulation?
Mohammad Koohmarie
CEO, Meat Division IEH Laboratories & Consulting Group, (USA)
14:15
Vision Technology - opportunities for process and quality control
Vision based examples under development or recently in production.
Horst Eger, Owner, E+V Technology GmbH (D)
Options and limitations from a regulatory framework perspective
Koen Van Dyck, Head of Unit
DDG2. G4 - Food, alert system
and training (EU)
15:30
Afternoon Coffee
15:45
Profit from Traceability
Where will the ongoing request for a more transparent traceability chain take
the meat industry? What does traceability offer - and how can it deliver
increased profits along the supply chain rather than incur additional cost?
Grant Pearson, Group Innovation
Manager, Silver Fern Farms, (NZ)
Traceability – a consumer and retailer driven process
Steen Silberg, Team Manager,
IT Solutions, DMRI
17:00
Close day one
19:00
Symposium Dinner - Kosmopol
DAY 2 — Session 3 — Good business is sustainable business
TIME
8:30
09:30
Rights and wrongs in life cycle analyses
We need to have an objective approach to what is actually the consequence
of eating meat in a balanced environmental picture. We prefer to have a fact
based evaluation indicating where we can improve in terms of environmentally responsible behavior.
John Hermansen,
Head of Research Unit Aarhus
University (DK)
Sustainably meeting future demand
Patrick J. Moore, Chair of the
IMS Sustainable Meat Committee (IRL)
Sustainable meat production - a New Zealand perspective
Sustainable meat production includes animal welfare and optimal handling
systems, and the biological consequences of handling systems determine the
meat quality in the end. Thus, optimal animal handling increase the value of
the final meat products
Katja Rosenvold, PhD, Project
Manager, ANZCO Foods Ltd., (NZ)
Animal welfare – optimization and documentation
Margit Dall Aaslyng, PhD, Senior
Consultant, Meat Technology DMRI
10:30
Morning Coffee
11:00
Meat quality management
The trend of this decade is to get the optimal out of your raw materials.
Advanced sorting at the meat processing plants is a revenue driver. Meat offal
does not exist anymore. It is all valuable bioproducts.
Charlotte Maltin, Professor,
Science and Innovation Manager,
Quality Meat Scotland (GB)
Fat quality management
Lars Kristensen, PhD, Team Manager, Meat Technology, DMRI
12:15
Close Symposium
12:30
Lunch
Your contact
Organized by
Danish Meat Research Institute
Maglegaardsvej 2 / 4000 Roskilde / Denmark
www.dmri.com
Under the auspices of
I.M.S. - International Meat Secretariat
5 Rue Lespagnol / 75020 Paris / France
Henning Lüthje (DMRI)
hgl@dti.dk
+45 7220 2608