MEET THE BELGIAN MEAT RESEARCHERS...

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1 Announcement & Call for submissions BAMST Symposium MEET THE BELGIAN MEAT RESEARCHERS December 2013, Kortrijk Date, venue December 10, 2013 BAMST Symposium 2013 The 2013 symposium of the Belgian Association for Meat Science and Technology (BAMST) is organized in collaboration with Ghent University, Campus Kortrijk (former University College West-Flanders, HoWest). In the morning session, a seminar on Spectroscopic methods as a tool for the selection of fresh hams for cooked ham production will be organised with invited speakers and presentation of the results of the IWT-Tetra project The presentation language of this seminar will be Dutch. UGent Campus Kortrijk Graaf Karel de Goedelaan Kortrijk Belgium Organizing committee S. De Smet, UGent K. Raes, UGent Campus Kortrijk S. Millet, ILVO A. Clinquart, ULiège In the afternoon session, selected oral communications will be given on recent research performed in Belgium in the field of meat science and technology. The presentation language will be English. The objective of this symposium is to assemble meat researchers as well as people in industry, government and education interested in meat. The meeting provides an excellent opportunity, particularly to young meat researchers, to present and discuss their ongoing research. Call for submissions The organising committee cordially invites you to submit contributions about your scientific research. Especially junior researchers (MSc and PhD students) are encouraged to submit a contribution. The template for submission of abstracts is attached. The language for abstracts and presentations is English. The deadline for submission of abstracts is October 31, Proceedings from this meeting will contain the accepted abstracts. Registration Online via or by returning the registration form below before November 29, 2013 to Annick Naessens (annick.naessens@ugent.be). The registration fee is 65 ( 80 after the deadline) and includes coffee breaks, lunch and abstract book. A registration certificate will be handed to the participants at the meeting. Payment should be done by bank transfer to BE (BAMST) stating Seminar + name. F. Leroy, VUB M. Casteels, BAMST Important dates November 7, 2013 Abstract submission deadline November 18, 2013 Notification of acceptance Final program launched November 29, 2013 Deadline for registration December 10, 2013 BAMST Symposium Contact stefaan.desmet@ugent.be Tel: katleen.raes@ugent.be Tel:

2 Program 9:30 Registration and Coffee/Thee 9:50 Welcome Morning session Seminar Spectroscopic methods as a tool for the selection of fresh hams for cooked ham production Chair: Katleen Raes, UGent Campus Kortrijk 10:00 Dr Ronald Klont, VION Food, NL Prediction of pork water holding capacity under commercial conditions. What are the challenges and opportunities? 10:40 Liesbeth Vermeulen, KULeuven Pre-slaughter conditions and risk to develop PSE-meat in pork 11:20 Ellen Neyrinck, UGent Campus Kortrijk Feasibility of Near Infrared Spectroscopy to classify fresh hams into different classes of quality Lunch 12:00 13:15 Afternoon session Selected communications Meet the Belgian meat researchers 13:15 16:30 Depending on the number of submissions, one session or two parallel sessions will be organized. Preferably, submissions will be accepted as oral presentations. For scheduling and priority reasons, the organizing committee may decide to accept some abstracts for poster presentation only.

3 Abstract Information about abstract and presentations Abstract The abstract can be delivered till November 7, 2013 to Dr Sam Millet The abstract will cover maximum 2 pages, tables and figures included. The text will be made in Microsoft Word with margins of 2.5 cm, font Times New Roman 11, single line spacing and without blank space at the beginning of an alinea. Abstracts will start as follows: Title (bold) Authors (first initials, then family name; italic) Institution and address (italic) The heading is followed by: Introduction, Material and Methods, Results and Discussion, Conclusion and References. Headings of these sections are put in bold, followed by an empty space. Please do not put page or line numbers anywhere in the document. The program will be based on the (accepted) abstracts. The authors will be informed well in advance if their presentation will be accepted as a poster or as an oral presentation. The abstracts are bundled in a book of abstracts. Presentations PowerPoint presentations can be sent to Ellen Neyrinck (ellen.neyrinck@ugent.be) or handed in on the day of the symposium before 10:00 at the reception desk. The oral communications will be scheduled at 20 minutes, i.e. 15 minutes presentation and 5 minutes discussion.

4 Registration form Name: Institute: Invoice address: Telephone: Ο I participate Ο I will contribute Title(s) of scientific contributions (if any) VAT number: Order number: Please send this form before November 29 by to annick.naessens@ugent.be by fax to Abstracts should be send before November 7 by to sam.millet@ilvo.vlaanderen.be Registration is also possible online via The registration fee is 65 ( 80 after the deadline) and should be paid by bank transfer to BE (BAMST) stating Seminar + name.

5 How to reach the venue? UGent Campus Kortrijk Graaf Karel de Goedelaan Kortrijk By car, you can reach the campus via the highway E17 (Antwerpen-Gent-Kortrijk-Rijsel), exit nr. 2 (Doornik/Kortrijk-West/Kortrijk-Centrum). Follow the direction Kortrijk-Centrum. You go straight ahead. You pass three times a traffic light and one roundabout. After the second roundabout (with a statue), you turn right, and immediately you turn left into the Graaf Karel de Goedelaan. The campus is situated on the left side at the end of the road (number 5). From the train station (on foot): Leave the station at the front side, turn left until the end of the parking. Turn right until the roundabout (8-shape). Go on the street most to the left (Magdalenastraat). Pass under the two railway viaducts. The first street on the right is de Graaf Karel de Goedelaan. The campus is situated on the left side at the end of the road (number 5). Estimated walking time: 10 min