Every two years, Nofima Mat and Animalia invite members of the meat industry to a day of professional and technical interest, as well as social interaction. As two of the foremost specialist centres of meat competence in Norway, we are pleased to wish you welcome to this year's Meat Day.
Meat Day is meant to be an arena where members of the industry can receive updates from current research in their field, both from researchers and from various companies taking part in R&D projects. Examples of the authorities' and consumers' attitudes to our field will also be provided.
We are aiming for two parallel sessions focusing on different themes. One session will focus on technology and the other on product development and innovation. The last part of Meat Day 2009 will focus on the future. We hope that this year's programme sounds tempting and look forward to meeting you in September.
Programme
08.30 Registration and coffee
09.00-11.30 First plenary session: Can the meat industry become a climate champion?
Meeting led by Ragni Ofstad, Nofima Mat
Welcome by Øyvind Fylling-Jensen, Nofima Mat
Opening statement - to be announced
Climate aims and necessary measures for the meat industry - Haavard Elstrand, the Federation of Norwegian Food Agriculture and Forestry Enterprises
Staying ahead of the game. Norgesgruppen has an ambitious environmental strategy. What will this entail for the Norwegian meat and poultry industries? - Per Roskifte, Norgesgruppen
Laboratory meat - a threat or a new opportunity for the meat industry? And what are the real environmental benefits? - Stig Omholt, CIGENE/UMB
11.30 LUNCH
12.30-14.15 PARALLEL SESSIONS
Parallel session 1: Technology
Meeting led by Kristin Hollung, Nofima Mat
The most dangerous cured sausages in the world
The FermSafe project, where E. coli bacteria are added to cured sausages, is halfway through. Will the researchers reach their aim of a safer production of cured meat? - Even Heir, Nofima Mat
What have we learned from the Boar Programme?
What will it entail for the meat industry? Status and summary. - Bente Fredriksen, Animalia
A more even quality and better use of raw materials
Finding the right raw material for the right product - Meat Vision in practice - Paul Hosen, Nortura
More and better beef
Breeding and NIR measurements of tenderness at the slaughterhouse to produce more and better beef - Sverre Lang-Ree, GENO
Parallel session 2 : PD/innovation
Meeting led by Inghild Aldal Jørgenvåg, Animalia
Quick and healthy - trends in meat consumption
The interest in healthy food has never been larger. How does this affect our food and shopping habits? - Vibeke Bugge, The Norwegian Meat Marketing Board
Just put it on the grill - product development and innovation
BBQ success story with aluminium containers - Tonje Lyngstad and Elisabeth Fjeld, Prior
Tind - a Norwegian innovative success
Traditional food with new impulses - Svein H. Andreassen, TIND Spekevarer AS
Norwegian food and food culture - what do we have to be proud of?
What is Norwegian food culture, and how should we nurture it? - Harald Osa, The Norwegian Food Foundation
14.15-14.30 BREAK
14.30-15.30 Second plenary session: Images of the future
Meeting led by Tor-Arne Ruud, Animalia
Future images of meat and the environment
Results of strategic cooperation with the food industry - Ragni Ofstad, Nofima Mat
The branding jungle - where's Tarzan? How should the food industry label and brand food - and how on earth is the consumer supposed to understand the system? - Steinar Høie, Federation of Norwegian Food and Drink Industry
Summary and conclusion
Tor-Arne Ruud, Animalia
Registration deadline 20 August
The registration fee does not cover hotel expenses. You will receive an invoice to confirm that your registration is registered.
Hotel
Hotel Opera offers a reduced price for hotel rooms, NOK 1,355.
Please state the registry code UHA
3 September, Thon Hotel Opera
Hotel rooms must be booked by the individual participants at tel. +47 24 10 30 00 or e-mail opera@thonhotels.no
