This past August, Adam Franzen, Pat Pharino, and Dr. James Claus traveled to Foz Do Iguaçu, Brazil to attend the 70th International Congress of Meat Science and Technology (ICoMST). Around 500 professionals from over 30 countries attended the event. Professionals in attendance included scientists, business leaders, and representatives from legislative bodies. ICoMST allowed for these individuals and companies to meet and address challenges in the meat supply chain. At ICoMST, attendees were able to share their advancements to further enhance the meat science field.

ICoMST’s theme was, “Responsible Meat Production.” The theme focused on sustainability, social responsibility, and environmental considerations in relation to the meat industry. The event’s program included discussions on environmental impact, animal welfare, and the quality and safety of food for consumers.

Adam’s and Pat’s ability to attend this conference was enabled by receiving the UW International Meat Science & Animal Biologics Discovery Travel Award. Adam and Pat presented their M.S. research associated with the project headed by Dr. Claus involving the Influence of Carcass Vascular Rinsing with Calcium Chloride on Non-Electrically Stimulated and Stimulated Lamb Carcasses on Meat Quality and Proteolytic Changes. In addition, Dr. Claus presented research associated with a Survey of Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United States. This represented Steven Sheng’s Ph.D. research.

Besides the technical aspects of the conference, some sightseeing entailed an exciting helicopter ride over the Iguazu Falls, as well as a memorable boat ride up to and into the waterfalls. Adam and Pat will be defending their M.S. thesis, in addition to Steven Sheng defending his Ph.D., this December. Adam is currently working for Viscofan as a Technical Service Engineer. Pat intends to pursue a Ph.D. under the direction of Dr. Sara Gragg. Steven is interested in pursuing an academic career at a nationally recognized University meat science program.