Eighty-three students from 11 universities received insight from leaders in our industry at the 2016 Student Leadership Conference (SLC) held March 11-12 at the Kansas State University Campus in Olathe, Kansas.

Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.

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.