102 Developing Industry-Relevant Academic Research Programs in Meat Science

Abstract

Abstract A synergistic relationship exists between the meat industry and meat science academic programs, leading to frequent collaboration between the two groups. This not only provides applied experience for students, but also allows the meat industry to utilize resources unique to academia and align academic research efforts to address industry issues. The meat industry is driven by efficiency; generally requiring ideas to be further along in development before thoroughly considering the incorporation of new ideas or technologies. This can lead to valuable improvements being overlooked simply because their full potential has not been previously demonstrated. In contrast, the university setting encourages the development of new ideas from the ground up. Therefore, academic research has frequently been the source of innovative concepts that have later been adopted by industry as common practice. It is this link between conceptualization and commercialization of new ideas that makes relationships between academic and industry scientists so valuable. By maintaining these relationships, the meat industry can express areas for improvement and innovation, so that academic scientists can adapt their research programs to address industry-relevant concerns. This not only fills a void in the industry research and development process but also provides funding opportunities for academic scientists, both directly from industry and from trade organizations funding academic research on behalf of industry members. Changes in the diversity of market animals, increased consumer interest in production history, labor shortages, and increased concern for sustainable food production only describe a few of the challenges facing the meat industry. To rise above these challenges, collaboration between industry and academia will undoubtedly be necessary. This session will focus on current and future areas of interest to promote industry-focused research within meat science academic programs.