Scientific Program

Best presentation award was awarded to the following six persons.

From Elsevier (Meat Science)

  • Best: Sara Alvarez (Ireland)
  • 2nd Best: Lauren Lee (USA)
  • 3rd Best: Xinyi Wei (Canada)

From Organizing committee

  • Rabiaa Ben Mbarek (Ireland)
  • Issei Yokoyama (Japan)
  • Coline Schiell (France)


Updated version (Aug.18)

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

Monday, August 22, 2022

Opening Session09:00-10:10
  • 09:00-09:30
    Opening Ceremony
  • 09:30-10:10
    Opening PresentationStephen B. SmithTexas A&M University, USA
    “Meat Production in Asia and the World”
Session 1. Meat Market of the World10:30-12:30
  • 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 2Sara V. Gonzalez, Mahesh Narayanan Nair, Keith E. BelkCollege of Agricultural Sciences, Colorado State University, USA
    “Diversity in Global Production Systems Allows Beef to Hit Consumers Targets in a Range of Markets”
  • 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 Japan14:00-17:30
  • 14:00-14:40
    Keynote 1Masahiko SuneyaJapan Ham & Sausage Processors Cooperative Association, 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”

Tuesday, August 23, 2022

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”
  • 11:40-11:55
    Oral Presentation 1Mayu Hattori* , Kanako Gabe** , Akari Otani** , Yuri Ito** , Mao Nagasawa** , Toshiya Hayashi** * Nagoya Bunri University, Japan
    ** Meijo University, Japan
    “Studies of the Immunostimulatory Effect of Fermented Meat Products with Psychrotrophic Lactic Acid Bacteria”
  • 11:55-12:10
    Oral Presentation 2Atsuko Kikuchi* , Hisao Asamizu** , Fumiaki Uchizawa** , Shizuka Narita* , Kazuyuki Miura* , Masatoshi Tomita*, Tomomitsu Alexandre Okatani***, Yukio Morita** * Starzen Co., Ltd., Japan
    ** Starzen Meat Processor Co., Ltd., Japan
    *** Azabu University, Japan
    “Bacterial Sanitation Status of Pork Processed by the Automated Pork Thigh Deboning Machine”
Session 4. Muscle Biology & Meat Biochemistry13:40-17:10
  • 13:40-14:20
    Keynote 1Steffen Maak and Elke AlbrechtLeibniz 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”
  • 16:40-16:55
    Oral Presentation 1Brodie Peace, Minh Ha, Robyn Warner, Jeremy CottrellUniversity of Melbourne, Australia
    “Accelerating Myogenic Differentiation with Nitric Oxide Precursors L-arginine and L-citrulline for Cultivated Meat Production”
  • 16:55-17:10
    Oral Presentation 2Rabiaa Ben Mbarek* , Claudia Terlouw*** , Ruth Hamill* , Joseph Kerry** , Brigitte Picard*** , Anne Maria Mullen* , Anna-Maria Reiche**** , Paolo Silacci***** , Mohammed Gagaoua* * Teagasc Food Research Centre, Ireland
    ** University College Cork, Ireland
    *** Université Clermont Auvergne, INRAE, France
    **** Ruminant Research Unit, Agroscope, Switzerland
    ***** Animal Biology Group, Agroscope, Switzerland
    “Effect of Rearing Practices and Pre-slaughter Handling on the Longissimus Thoracis the Semitendinosus Muscle Proteomes of Young Bulls”

Wednesday, August 24, 2022

Excursion (Virtual Tour) and Online Exhibition
Excursion 9:00-10:00 or 17:00-18:00
Online Exhibition 10:30-11:30
ExcursionYou can choose one of the following five courses.
  • 09:00-10:00
    Course 1
    Heritage of Kobe and Tajima, the closed breeding from womb to chopsticks strategy
    Presenter: Eiji Iwamoto (Hyogo prefecture Technology Center for Agriculture, Forestry and Fisheries.) and Ken Kato (Kyonaka, Nakasei Co. Ltd.)
    On this virtual tour, we would like to introduce you that the charm of Tajima cattle, which are certified as an element of Japanese agricultural heritage, and Kobe beef. Including real time Q&A session.
  • 09:00-10:00
    Course 2
    Arashiyama & Sagano Virtual Tour
    Presenter: National Government Licensed Guide Interpreter, JTB Corp.
    On this virtual tour, experience sightseeing in the Arashiyama and Sagano areas of Kyoto, one of the popular sightseeing regions of Japan. Enjoy walking in the beautiful bamboo grove path and watching wild Japanese macaques up close in the monkey park. Including real time Q&A session.
  • 09:00-10:00
    Course 3
    The Secret Charm of Kyoto Virtual Tour
    Presenter: National Government Licensed Guide Interpreter, JTB Corp.
    On this virtual tour, more than half of the destinations comprise areas that are normally not open to the public. Participating customers can look forward to enjoying the fascinating, little-known secrets of Kyoto. Experience what it's like to copy a sutra used at Konkai Komyo-ji Temple. Including real time Q&A session.
  • 17:00-18:00
    Course 4
    Arashiyama & Sagano Virtual Tour
    Same as Course 2, Tour time is different.
  • 17:00-18:00
    Course 5
    The Secret Charm of Kyoto Virtual Tour
    Same as Course 3, Tour time is different.
Online Exhibition
  • 10:30-11:30
    Online Presentation of ZEN-NOH (National Federation of Agricultural Cooperative Associations)
    ZEN-NOH is a member of the JA (Japan Agricultural Cooperatives) Group. As a farmer-owned cooperative, ZEN-NOH connects farmer to consumers around the world. ZEN-NOH work for creating values in each step of meat supply chain F2F (farm to fork), such as purchasing grains and processing feeds for farmers, retailing the meat. In our presentation, we’d like to introduce our meat value chain from three steps. First step is purchasing feed grains (from overseas and domestic market). Second is embryo transfer technology for cattle to empower farmer. Third, from retail point of view, our beef export business. From feed to meat, we are thinking about the future of meat. Including real time Q&A session.

Thursday, August 25, 2022

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 2Keizo AriharaKitasato University, Japan
    “Strategies for Utilizing Animal By-products: Promising Approaches with Fermentation, Proteolysis and the Maillard Reaction”

    Since the original presentation by Dr. Vincenza Ferraro (INRAE, France) was cancelled, Dr. Keizo Arihara is scheduled to give the alternative presentation.

  • 10:20-11:00

    Poster Viewing

  • 11:00-11:15
    Oral Presentation 1Issei Yokoyama* , Hideki Ogasawara** , Yusuke Komiya** , Jun Nagasao** , Keizo Arihara*** Nihon University, Japan
    ** Kitasato University, Japan
    “Effect of Grazing on the Odors, Tastes, and Metabolites of Japanese Shorthorn Beef”
  • 11:15-11:30
    Oral Presentation 2Coline Schiell* , ** , Stephane Portanguen** , Valerie Scislowski*, Thierry Astruc** , Pierre-Sylvain Mirade** * ADIV, France
    ** INRAE, France
    “Investigation of the Physicochemical and Textural Properties of an Iron-rich 3D-printed Hybrid Food”
  • 11:30-11:45
    Oral Presentation 3Lars Bager Christensen, Jon Raunkjaer SoendergaardDanish Meat Research Institute, Denmark
    “AI Assisted Cobot Potential for Meat Cutting Procedures”
  • 11:45-12:00
    Oral Presentation 4Oscar Lopez-Campos, Jose Segura, Nuria Prieto, Sophie Zawadski, Haley ScottAgriculture and Agri-Food Canada, Canada
    “Marbling Relationship Between Canadian and Japanese Beef Grading Sites”
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