The American Meat Science Association’s annual Reciprocal Meat Conference (RMC) has grown into the largest meeting of meat scientists in the United States.
In this video, David Hayden, Technical Sessions Chairperson for American Meat Science Association’s Reciprocal Meat Conference (RMC), discusses the new, exciting sessions and keynote speakers and reveals the biggest draw of this year’s conference.
In this video, Dr. Davey Griffin, Professor at Texas A&M, discusses how the class, offered by the American Meat Science Association (AMSA), got started and what value the program brings to the industry.
In this video, Dr. Dean Pringle, Professor at the University of Georgia, discusses why the industry needs a program like the American Meat Science Association (AMSA) Pork 101 session and how the program benefits a diverse group of the attendees.
In this video, Gerald Lessard, Vice President & Chief Operating Officer of West Liberty Foods, discusses the major challenges of retaining technicians and how the FIT Program can help enhance plant productivity as well as keep technicians in the food and beverage industry throughout his or her career.
Watch this video to learn how Tyson Foods has been on the board of directors for the Food Processing Education Consortium for more than a year and played a crucial role in the creation and implementation of the curriculum of the Food Industry Technician (FIT) Certification program.
On the second day of Process Expo 2015, the Food Processing Education Consortium announced the creation of a new professional credential program called FIT, Food Industry Technician Certification.
