BAMST Symposium: Meet the Belgian meat researchers

For the sixth time, BAMST organizes this event to give a forum to young Belgian meat researchers. The objective of this symposium is to bring together meat researchers as well as people in industry, government and education interested in meat.


13:00 Welcome with coffee

13:30 Opening - Frédéric Leroy, VUB

13:40 Oral presentations

  • ICOMST 2018: an overview of the headlines
    (Antoine Clinquart, ULg)
  • Influence of raw materials and processing on the structure of geltype emulsified meat products
    (Seline Glorieux, KULeuven Gent – Kortrijk)
  • Formation of metabolites during in vitro and in vivo digestion of red and processed meat
    (Sophie Goethals, UGent)

15:00 Coffee break

15:30 Short oral presentations

  • Performance, carcass and meat quality differences between gilts and immunocastrates in diverse pig crossbreeds
    (Eline Kowalski, ILVO – UGent)
  • Effect of meat quality and salt levels on the species diversity and community dynamics of coagulase-negative staphylococci during meat fermentation
    (Christina Charmpi, VUB)
  • Selenium compounds and their deposition in broiler muscle tissue
    (Brecht Bruneel, ORFFA)
  • First results of the REDBOAR project: working towards the valorization of boar taint meat products
    (Lieselot Hemeryck, UGent)

17:00 Closure


ILVO-DIER, Scheldeweg 68, 9090 Melle Belgium


Online registration. Deadline: November 30, 2018


Marijke Aluwé,, T 09 272 25 87

Invitation BAMST