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    'Iron Chef is Ready to Eat' Theme for Meat Conference Student Competition

    WASHINGTON, D.C. -- Without knowing the source of animal protein in advance, teams of up to four students will be challenged to formulate a ready-to- eat meat product, evaluate the marketplace and develop processing plans at the 2006 Reciprocal Meat Conference's (RMC) annual student competition hosted by the American Meat Science Association here.

    WASHINGTON, D.C. -- Without knowing the source of animal protein in advance, teams of up to four students will be challenged to formulate a ready-to- eat meat product, evaluate the marketplace and develop processing plans at the 2006 Reciprocal Meat Conference's (RMC) annual student competition hosted by the American Meat Science Association here.

    This year's theme, "The Iron Chef is Ready to Eat," will force students from universities across the country to think on their feet by giving them a set list of ingredients and limited time to develop an RTE product that is not only marketable, but tasty.

    "This is an outstanding event at the RMC because it forces students to think outside of the box and submits them to very genuine real world circumstances," said Randall Huffman, AMI Foundation v.p. of scientific affairs, a member of the American Meat Science Association board and chairman of the 2006 RMC. "This places tomorrow's leaders in a sink or swim environment and allows them to draw upon the skills and ideas of their team to make a viable product for consumers," he said, adding that he expects more than a dozen teams to compete.

    The RMC is the annual meeting of the American Meat Science Association, and takes place on June 18-22, 2006, at the University of Illinois, Urbana-Champaign. The conference is known for its flexible format, which allows large quantities of time for frank discussions on controversial topics, new technologies and pressing issues. For more information on the 2006 Reciprocal Meat Conference, visit: http://www.meatscience.org/rmc.

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