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Dr Shelly McKee to Keynote Novus Luncheon at IPSF

26 January 2014
Novus International

US - Building on the annual tradition discussing topics challenging the entire poultry industry over a free lunch, the Novus luncheon at IPSF brings expert Dr Shelly McKee of Auburn University to present 'How Consumer Preference Drives Poultry Processing'.

Dr Shelly McKee of Auburn University will discuss current challenges along the poultry value chain, and how poultry science can impact consumer satisfaction. As a global leader in poultry nutritional solutions, Novus aims to understand the connections between the science in the lab and the product on the shelf. By thinking of the end product with the beginning nutrition in mind, our industry can improve quality and return on investment throughout the supply chain.

Dr McKee is a native of Texas and is an Associate Professor in the Auburn University Department of Poultry Science, The Poultry Products Safety and Quality Peak of Excellence Program. Prior to arriving at Auburn University, Dr McKee was an Assistant Professor in the Department of Food Science and Technology at the University of Nebraska-Lincoln. She taught Food Product Development and Egg Processing at UNL. Her programme at Auburn includes research on poultry meat and egg quality and safety.

"Taking processing challenges and connecting them to front-end nutrition is common sense for the poultry industry," says Michael Whitmer, Novus Global Poultry Market Manager. "Providing this platform for industry representatives, researchers, academicians and students at IPSF, highlights the many opportunities that nutritionists have to influence the profitability of the entire integrated complex from the very beginning."

The Novus luncheon at IPSF starts at 12 noon ET in the Georgia World Congress Center (GWCC) Room B401 and 402.

Novus entire line up of scientific presentations at IPSF can be found online here:

ThePoultrySite News Desk

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