Tentative Program of ICOMST 2022

All of dates and times are shown based on Japan Central Standard Time (GMT +09:00).

August 22

Opening Session09:00-10:15
  • 09:00-09:30
  • 09:30-10:00
    Opening PresentationStephen B. SmithTexas A&M University, USA
    “Meat Production in Asia and the World”
Session 1. Meat Market of the World10:15-12:15
  • 10:30-11:10
    Keynote 1Paul GreenwoodNew South Wales Department of Primary, Australia
    “The Evolving Beef Industry in the Pacific Rim”
  • 11:10-11:50
    Keynote 2James DrouillardKansas State University, USA
    (Meat Production and Marketing)
  • 11:50-12:30
    Keynote 3Abdulatef M. AhhmedLife Science Department, School of Basic Sciences, The Libyan Academy for Graduate Studies, Libya
    “Perspectives on the Trends, Challenges and Benefits of Halal Meat”
Session 2. Meat Industry & Science in Japan14:00-17:00
  • 14:00-14:40
    Keynote 1Masahiko SuneyaJapan Livestock Products Export Promotion Council, Japan
    “Developing Japanese Wagyu Beef in the World Beef Market”
  • 14:40-15:20
    Keynote 2Masanori MatsuishiNippon Veterinary and Life Science University, Japan
    “Science and Technology of Meat and Meat Products in Japan -Pursuit of Those Palatability underthe Influence of Washoku, Traditional Japanese Cuisine”
  • 15:20-16:00

    Poster Viewing

Presentation by Japanese Up-and-coming Researchers
  • 16:00-16:30
    Lecture 1Wataru MizunoyaAzabu University, Japan
    “The Relationship between Muscle Fiber Types and Taste Substances Contained in Meat”
  • 16:30-17:00
    Lecture 2Jun-ichi WakamatsuHokkaido University, Japan
    “Zinc Protoporphyrin IX Formation Mechanism in Nitrite/nitrate-free Dry-cured Ham”
  • 17:00-17:30
    Lecture 3Keisuke SasakiNARO Institute of Livestock and Grassland Science, Japan
    “Evaluations of Sensory and Consumer Perceptions of Meat: Recent Progress in Japan”

August 23

Session 3. Meat Microbiology & Safety09:00-12:10
  • 09:00-09:40
    Keynote 1Yukio MoritaAzabu University, Japan
    “Historical Background of Eating Meat Culture and Meat Hygiene in Japan”
  • 09:40-10:20
    Keynote 2Marija Begić*, Martina Šrajer Gajdošik** and Djuro Josić****University of Rijeka, Croatia
    **J. J. Strossmayer University, Croatia
    ***Brown University, USA
    “The Use of Foodomics in Food Safety”
  • 10:20-11:00

    Poster Viewing

  • 11:00-11:40
    Keynote 3Michael W PfafflTechnical University of Munich, Germany
    “New Food Safety Surveillance Concepts in Meat Producing Animals: the Successful Use of ‘-omic’ Technologies”
  • 11:40-12:10

    Oral Presentation

Session 4. Muscle Biology & Meat Biochemistry13:40-17:10
  • 13:40-14:20
    Keynote 1Steffen Maak and Elke AlbrechLeibniz Institute for Farm Animal Biology, Germany
    "Molecular and Cellular Background of Intramuscular Fat Deposition"
  • 14:20-15:00
    Keynote 2Xing ChenJiangnan University, China
    “Colloidal Engineering to Tailor Myoprotein Functionality for Muscle Food Innovation”
  • 15:00-15:40

    Poster Viewing

  • 15:40-16:10
    Invited 1Shinobu FujimuraNiigata University, Japan
    “Regulation of Taste-active Components of Meat by Dietary Amino Acids in Chicken”
  • 16:10-16:40
    Invited 2Susumu MuroyaNARO Institute of Livestock and Grassland Science, Japan
    “Farm Animal Muscle Metabolism Approached with Omics Technologies”
  • 16:40-17:10

    Oral Presentation

August 24 Virtual Tour and Online Exhibition

August 25

Session 5. Meat Products and Technology09:00-12:00
  • 09:00-09:40
    Keynote 1D. Andy King, Steven D. Shackelford and Tommy L. WheelerUnited States Department of Agriculture, USA
    “The Biological Basis for Animal Variation in Lean Color Stability”
  • 09:40-10:20
    Keynote 2Vincenza FerraroINRAE, France
    “A Step-Forwards Valorization of Meat By-Products Through an In-Deep Characterization of Animal Tissues Variability With the Biological Factors Age and Anatomy – The Case of Bovine Bone”
  • 10:20-11:00

    Poster Viewing

  • 11:00-11:40

    Keynote 3

  • 11:40-12:10

    Oral Presentation

Session 6. Meat Production & Quality of Meat 13:20-16:00
  • 13:20-14:00
    Keynote 1Takafumi GotohKagoshima University, Japan
    “Potential of Grass-fed Wagyu and Application of Epigenetics in Beef Production”
  • 14:00-14:40
    Keynote 2Keigo KuchidaObihiro University of Agriculture and Veterinary, Japan
    “New Evaluation System for Beef Quality”
  • 14:40-15:20
    Keynote 3Maria Font-i-FurnolsIRTA Institute of Agrifood Research and Technology, Spain
    “Understanding the Future Meat Consumers”
  • 15:20-16:00

    Poster Viewing

Session 7. Topics of Meat Science & Technology16:00-18:00
  • 16:00-16:40
    Keynote 1Jiseon Choi and Koo Bok ChinChonnam National University, South Korea
    “Improvement of Functional Properties of Meat Products Using Plant Resources”
  • 16:40-17:20
    Keynote 2Shinji TakaiKitasato University, Japan
    “Guidelines on the Hygienic Management of Wild Meat in Japan”
  • 17:20-18:00
    Keynote 3Mai FuruhashiUniversity of Tokyo, Japan
    “Formation of Contractile 3D Bovine Muscle Tissue for Construction of Millimeter-thick Cultured Steak”
  • 18:00-18:30

    Closing Ceremony