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List of Meetings and Events - All

UNECE Meeting/Workshop on Meat Quality for a Sustainable future: International meeting on eating quality, standards and innovative solutions for trade

1 - 2 August 2019

Potsdam-Berlin, Germany

The meeting/workshop is organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (IComst).

The international UNECE meeting/workshop will focus on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector.

 Chairman's report of the meeting  

 List of participants

SDGs in action: Meat Business Women-Building the pipeline of female talent for the meat industry Laura RyanPDF
French management of beef eating quality Christophe Denoyelle/ Isabelle LegrandPDF
Imaging methods for meat quality Peter McGilchristPDF
Path to implementation for eating quality grading  Rod PolkinghornePDF
Ovine eating quality and yield standards for the future  Honor CalnanPDF
Ontology projects and the FAIR data principles - making data findable, accessible, interoperable and reusable Jean-François HocquettePDF
Sustainable meat quality and standards – What UNECE brings to the table Lilianna Annovazzi-JakabPDF
Taking Europe forward – Goals and vision for the Foundation Jerzy WierzbickiPDF
Combining animal performances, nutritional value and sensory quality of meat  Jean-François HocquettePDF
Supporting sustainable meat through Origin Green  Michael HoulihanPDF
Sustainability: how the livestock industry addresses and works towards SDG implementation including food loss/waste prevention  Hsin HuangPDF
Application  of  REIMS to meat - underpinning assessment of integrity and quality  Nicholas BirsePDF
Objective methods for meat quality in Australia - Almtech project  Graham GardnerPDF
Flavour and consumers – an international approach  Linda FarmerPDF
Challenges for the meat industry – is eating quality still important?  Linda FarmerPDF