January 17, 2018 – Packaging and cooking of meat products (more information to come)
December 13 2016 – Food safety in the meat industry: Hygejnic design, risk management and future bio-preservation
May 30, 2016 – Interested in the latest trends regarding online measurements in the meat and food industry?
June 17, 2014 – Tissue changes in meat affecting the meat quality â€“ Causes, detection and prevention
The network is coordinated by a committee
The network is coordinated by a committee involving representatives from 3 universities (KU, DTU and AU), Danish Meat Research Institute and 5 companies representing pork, beef, poultry, food security, ingredients and equipment/measuring methods.
The committee meets two times each year to plan the network events. If you have ideas for events or would like to join the committee, you are more than welcome to contact the secretariat.
Chairman: Ass. Professor Jette F. Young from Aarhus University
Secretary: Consultant Fie Vesterled, from the Danish Agriculture and Food Council (mail: email@example.com ).
How much does it cost?
A membership of the Muscle Based Food Network is FREE, but at occasion, a small participation fee in relation to specific events can be applied.
For information about upcoming events in Muscle Based Food Network, fill in the form below. If you have any questions please contact Fie Vesterled, firstname.lastname@example.org.