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Dernière mise à jour : Mai 2018

Menu Logo Principal ENVT ADIV CIV Kentucky IFIP logo partenaire Helsinki Institut de l'Elevage

ICOMST 2015

ORAL PRESENTATIONS

SESSION 1:  MEAT AND WORLD GLOBAL FOOD SECURITY IN 2050

"World food and agricultural systems in 2050" by Chantal LE MOUEL

"Productivity of livestock systems in developping countries" by Timothy ROBINSON

SESSION 2: PRODUCTIVITY OF LIVESTOCK SYSTEMS IN DEVELOPING COUNTRIES

"Environmental impacts of Beef production: challenges and perspectives for durability" by Pierre GERBER

SESSION 3: ANIMAL WELFARE

"Animal welfare towards sustainability in meat production" by Antonio VELARDE

SESSION 4: BIOTECHNOLOGY TO MANAGE MEAT QUALITY

"Recent advances in genomics for meat quality management" by Brigitte PICARD

SESSION 5: ANIMAL PRODUCTION AND MEAT QUALITY

"Indigenous breeds, a level for adaptation" by Ariel SHABTAY

"Fetal programming of meat production"  by Min DU 

SESSION 6: MUSCLE BIOLOGY AND MEAT QUALITY

"Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat" by Takanori NISHIMURA

SESSION 7: PROCESSING AND MEAT AND MEAT PRODUCT QUALITY

"Construction of interfacial proteinaceous membrane for oxidatively stable vegetable oil-based emulsions for healthier meat products" by Youling XIONG

SESSION 8: MICROBIOTA: RISK & BENEFIT

SESSION 9: PROCESSING AND MEAT CHEMICAL SAFETY

"Novel approaches to improve the chemical safety of the meat chain towards toxicants" by Erwan ENGEL

"Process-induced toxicants in meat products: generation & mitigation strategies" by Varoujan YAYLAYAN  

SESSION 10: MEAT, NUTRITION AND HEALTH

"Research gaps in evaluation the relationship of meat and health" by David KLURDELD

"Anabolic properties of protein sources in the aging male" by L.VAN.LOON 

"Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health" by A.SWETWIWATHANA

SESSION 11: CONSUMERS ATTITUDES AND MEAT CONSUMPTION

"World meat consumption patterns an overview of the last fifty years (1961-2011)" by Pierre SANS

"Exploring future patterns of meat consumption" by Erik MATHIJS