AMSA's 68th Reciprocal Meat Conference, June 14-17, 2015

American Meat Science Association (AMSA) Meat & Poultry February 5, 2015

Champaign, IL – The American Meat Science Association (AMSA) 68th Reciprocal Meat Conference (RMC) will be held June 14-17, 2015 at the University of Nebraska in Lincoln, Neb. RMC serves as the annual meeting for AMSA and is being hosted by the University of Nebraska and ConAgra Foods. 

AMSA, the foremost association of meat science professionals, produces this conference.  RMC features an interactive program which is tailored to bring attendees the very best and inspiring educational experience.  From the traditional keynote presentations to the very diverse reciprocation session, firsthand information is presented from leading industry experts.  The 800 attendees that attend this conference represent meat science professionals in academia, government and industry, as well as undergraduate and graduate students in the meat, food and animal science fields.

AMSA 68th RMC program features:

  • General Sessions focused on major issues facing the meat industry and meat science community.
  • Concurrent Sessions focused on issues that are important to the AMSA community.
  • Hot Topic Sessions focused on current industry issues and trends.
  • Reciprocation Sessions that allow attendees to engage and interact in a variety of that are important to them. 

Early bird registration fees for an AMSA professional member is $570, AMSA student member is $240 and a nonmember is $850.  The standard registration fee after April 30 is $700 for professional members, $300 for student members and $925 for nonmembers. Non-AMSA members can save on AMSA 2015 RMC registration fees by joining AMSA today, www.meatscience.or

For more information regarding the AMSA 68th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12 or dmabry@meatscience.org.

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)