03/10/2026
The countdown is on! ⏳
Our Pre-Convention Workshop at the University of Minnesota Meat Science Laboratory kicks off in just over a week, and you won’t want to miss this lineup of industry experts. This is a great opportunity to learn from professionals who have spent their careers helping meat processors improve products, processes, and profitability.
Featured Speakers:
🔹 Tom Bonner – Director of Sales & Technical Services at A.C. Legg, Inc.
Tom brings more than 20 years of industry experience in product development, savory flavor systems, functional ingredients, and shelf-life technologies.
🔹 Jonathan Campbell, Ph.D. – Director of Outreach & Technical Support at Kerres USA
A nationally recognized meat scientist who has helped shape USDA guidance for dry-cured and fermented sausages through his research on artisanal salumi and charcuterie.
🔹 Tristan McNamara – Process Specialist at Reiser
A familiar face to many in Minnesota, Tristan works directly with processors across North America to identify the right equipment and processes for producing top-quality products.
🔹 David Hull, Ph.D. – Technical Director at Dickson Industries, Inc.
With decades of R&D experience in the meat industry, Dr. Hull is widely known for his work with sodium alginates and innovative processed meat concepts.
Spots are filling quickly—secure yours today and join us for an outstanding day of learning, networking, and hands-on discussion at the meat lab. 🥩
