Kepak Group (‘Kepak’), an Irish company and one of Europe’s leading food innovators, is this week hosting two of the flagship events taking place as part of the 63rd International Congress of Meat Science and Technology being held in Cork (August 13-18).
In addition to a robust programme on thought provoking topics of global interest, over 400 delegates are being treated to an array of informative events and technical tours, such as the Kepak sponsored visit to Teagasc Moorpark (where they will sample grass fed Irish beef from Kepak Cork), and a technical tour of Kepak Cork, Kepak’s flagship site where delegates will be shown best practice in meat processing covering topics from animal welfare to slow cooking of meats.
Mr Sean Coffey, CEO of Kepak’s Meat Division commented, “As a Silver Sponsor of this prestigious International event, we are delighted to open our doors at Watergrasshill to delegates including food scientists, engineers, food industry professionals, thought leaders, decision makers, regulatory authorities and students from over 55 countries, and to share with them insights into our sustainable grass fed beef programme, delivering at the very highest level to our valued customers”
Commenting on the sponsorship and event, he added: “Kepak is extremely proud to be involved in such an important global industry event – events such as these are crucial in facilitating the effective exchange of information and ideas on relevant topics in the world of meat science and technology. As an Irish company and one of Europe’s leading food innovators, we welcome the opportunity to facilitate and encourage dialogue between industry and researchers which will continue well beyond this Congress, to gather new knowledge and to foster partnerships with the global world of meat science at this innovation driven international forum. Kepak is also a founding member of a Government sponsored cross-Irish meat company food science research programme, Meat Technology Ireland, launched earlier this year. Faced with the challenges ahead, investment in research and innovation will be the key to future success.”
The International Congress, which finishes this Friday, August 18, sees 150 different organisations represented from over 65 countries, and embodies an unparalleled global collaboration of the brightest minds in meat science, research and innovation, with scientific, industry and policy experts sharing new findings, practical experiences and lessons learned in their respective fields.
