Revolutionizing Food: Discovering the World of Cultivated Meat w/Dr. María de la Salud
38m
·
MeatsPad
·
In today's episode, we are joined once again by Dr. María de la Salud, who holds the position of Full-time Professor C at the National Autonomous University of Mexico (UNAM), with whom we will discuss the revolution of alternative proteins, exploring regulation and current challenges.
We're excited to have Dr. María de la Salud join us again in today's episode. Our discussion will revolve around the recent revolution in alternative proteins, where we'll explore the current regulatory landscape and the challenges being faced by the industry.
Additionally, we will delve into the technological developments that are shaping the future of the industry, including plant-based meat printingtechnology.
The episode Revolutionizing Food: Discovering the World of Cultivated Meat w/Dr. María de la Salud from the podcast MeatsPad has a duration of
38:42. It was first published
More episodes from MeatsPad
Global Meat Logistics: Revolutionizing Trade
In today's podcast, we talk to Nicholas Walker, CEO of TradeCafe. Nicholas will talk about the global meat trade and how digital solutions can improve the process, reduce errors, and minimize losses in the transportation and sale of meat. We will gain insight into the complex network of producers, wholesalers, and logistics involved in the meat trade and explore the latest technologies to improve efficiency and environmental sustainability. Look forward to an insightful discussion!
Enhancing the Pork Business and Education w/ Maria Luisa Flores
In this week’s episode, we speak with Maria Luisa Flores, who serves as both the Sustainability Manager and the Meat Business Unit Manager at Esmeralda Corp. Having contributed significantly over a 30 year career, she has made strides in developing meat business lines and managing environmental wastewater treatment.
We discuss with Maria Luisa her early career steps and the importance of home-based education, and she shares her experiences leading a team in a well-known Peruvian meat industry company.
Back to Basics: The Scientific Method w/ Dr. Keith Belk
In today's episode, we are joined by Dr. Keith Belk, Meat Science Professor in the Department of Animal Sciences at Colorado State University. He will explore the critical transition from basic research to its vital applications in the meat industry. We will also discuss the intricacies of experimental design, hypothesis testing, and the impact of scientific rigor on industry standards. This discussion will enlighten anyone interested in how scientific discoveries drive advancements in meat processing and safety.
From Science to Support: AMSA's Role in Meat Processing Success w/ Drs. Robert Maddock &Christi Calhoun
In today's episode, we're exploring the meat processing industry with AMSA's experts, Dr. Robert Maddock and Dr. Christi Calhoun. They'll discuss a USDA-supported program aiding small to medium-sized processors in strengthening the meat supply chain. We'll also highlight "The Meat Locker," a vital online resource for industry professionals, offering a range of no-cost services and information on food safety, business, and more. Tune in for a concise look at how this initiative is transforming meat processing.
Steps to Extending Shelf Life w/ Alessandra Bulgarelli
Welcome to this new episode, where we discuss with Alessandra Bulgarelli, Business Development Manager and R&D Senior Technologist at Kerry.
We also dive into some questions from small meat processors on cold chain management, meat microbiology, oxidation, and explore new preservation technologies.