AMSA Announces Opening Keynote Speaker
by American Meat Science Association (AMSA)
Posted: 2018-02-23 15:43:16 EST

Champaign IL – The American Meat Science Association (AMSA) is pleased to that Karl Brophy, Founder and CEO of Red Flag, will be the opening keynote speaker at the AMSA 71st Reciprocal Meat Conference (RMC).  His presentation Out of the Frying Pan and Off the Fire: Global Politics Looking to Take Meat off the Menu” will take place on Monday, June 25th at the Westin Crown Center in Kansas City, MO.  With Brophy’s experience and knowledge of working with some of the world's largest corporations and industry associations, he has great insights to share regarding global political trends. Brophy will also discuss how the once niche topics of food science, nutrition and safety have changed dramatically. His presentation will also explore how international bodies, like the World Health Organization and dogmatic activists, are increasingly influencing food regulation using skilled communication techniques. 

Brophy advises, and runs multi-discipline campaigns for, some of the world's largest corporations and industry associations. Red Flag specializes in food policy and has successfully fought and won campaigns on behalf of tier one clients and industries across more than 50 countries. In October 2017, Red Flag, won two awards (for both Reputation Management and for Crisis Management) at the prestigious PR News Platinum Awards in New York for its global handling of coffee - on behalf of the National Coffee Association - through the IARC process.

He and his agency represented both the North American Meat Institute (NAMI) and the National Cattlemen's Beef Association (NCBA) for the meat evaluation at the World Health's Organization's IARC body in late 2015.

The AMSA 71st RMC will be held June 24-27, 2018 at the Westin Crown Center in Kansas City, MO.  For more information regarding the AMSA 71st RMC please visit: or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

Source: American Meat Science Association (AMSA)