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Meat Sustainability to be Discussed at ICoMST Uruguay

07 July 2014

URUGUAY - The past and future of meat and meat sustainability will be major themes at the 60th edition of ICoMST, International Congress of Meat Science and Technology in Uruguay in August.

The conference will take place between 17 and 22 August at Conrad Resort & Casino Punta del Este, Maldonado.

It is organised by the National Agricultural Research Institute (INIA), the National Meat Institute (INAC), the Technological Laboratory Uruguay (LATU) and the Uruguayan Association of Animal Production (AUPA).

The Congress was launched at the Presidency of the Republic with the President of INIA, Eng. Álvaro Roel, of INAC, Dr. Alfredo Fratti, the Director of LATU Gabriel Murara, and of AUPA, Prof. Ali Saadoun.

The Uruguayan meat sector said that ICOMST is an excellent opportunity to position the country, as participants from all over the world will attend to discuss the main international issues in meat science and technology.

The Congress has been declared of national interest by Presidency of the Republic, and by the Ministries of Industry, Energy and Mining; Livestock, Agriculture and Fisheries, and Tourism and Sports.

This is the first time the Congress will be held in Uruguay, with more than 500 attendees from 50 countries, 33 speakers of 15 nationalities -among which there are 20 Uruguayan renowned speakers- and 6 tours to get to know Uruguayan meat production.

ICoMST will look at scientific components such as innovations throughout the meat chain, relating commercial aspects and technological innovation, as well as marketing and brand position strategies.

Uruguay will be presented linking products and knowledge, highlighting the production process based on pasture land and free-range animals, animal welfare, food security and food safety, and guarantees offered by traceability.

The programme includes the past and future of meat, meat and sustainability, consumer preferences and perceptions, meat safety, packaging and labelling, nutritional values and the effect of meat on health, genetics and meat quality.

TheMeatSite News Desk

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