Duck Meat Quality Conference 2019

The 2019 Duck Meat Quality Conference – a two‐day event for farmers, breeders, processors and marketers of duck meat – will be held on 12-13 November (Tuesday-Wednesday) at the Centara Grand Hotel, in Bangkok, Thailand.

The event, a collaboration between Asian Poultry Magazine and the Department of Animal Science at Karsetsart University, Thailand, will include a two-day technical conference an exciting team of 16 expert duck industry speakers in a program of 20 presentations covering:

  • Opportunities for duck meat cuisine
  • Fundamentals of duck science
  • Genetics & breeding
  • Nutrition & feeding
  • Management
  • Disease
  • Processing and marketing

ADDITIONAL SPEAKER
Professor Lv-Hui Sun from the Department of Animal Nutrition & Feed Science, Huazhong Agricultural University, China will speak about the use of methionine and carcase quality at the Duck Meat Quality Conference. Dr Sun worked as a Visiting PhD student at the department of Animal Science at Cornell University for two years. He received a PhD degree in Animal Nutrition from Sichuan Agricultural University. His current researches focus on feed safety and quality control; and feed nutritional value evaluation.

Other highlights of the event:

  • Hear 4 speaker panel discussions allowing delegates to pose engaging questions
  • Read background papers available to delegates prior to the conference
  • Study the actual presentations as PDFs available exclusively to delegates
  • Meet and chat with speakers during the meet-the-speaker party
  • Watch a live cook-off between five chefs as they compete in the Duck Meat Quality Cooking Competition
  • Learn from a trade exhibition with leading duck industry suppliers
  • Meet education institutions and discuss their duck industry specific courses
  • View duck meat product displays and tasting booths
  • Study a poster display of regional academic papers on duck research

For further information contact Sutasinee and Pornmanee at events@asian-agribiz.com

 

 

 

 

KEY SPEAKERS

Hans-Heinrich Thiele
Principal, Poultry Breeding & Genetics Consultancy, Germany

Dr Thiele studied Agriculture and Poultry Science at the University of Leipzig, where he completed his doctorate degree before starting his career in duck breeding and management. After German reunification, he accepted a position at Lohmann Indian River, with responsibilities in genetics and broiler GPS management, and worked more than a decade as Technical Service Director for Lohmann Tierzucht, while continuing to consult as a geneticist for Gourmaud Selection. He recently founded his own consulting company and continues to work on meat-type poultry genetics. Dr Thiele will speak about recent advances in breeding meat-type ducks.

Stefka Meyer
Technical Manager, Maple Leaf Europe, Sofia, Bulgaria

After graduating with a degree in veterinary medicine Dr Meyer worked in pre-breeder, breeder, broiler and hatchery operations in Bulgaria, before joining Maple Leaf Farms in 2016. Maple Leaf Farms Europe Ltd, a subsidiary of the US-based Maple Leaf Farms Inc located in Sofia, Bulgaria, is responsible for the company’s premium quality duck products in the foodservice industry across Europe and beyond. She will present recent trial work on Pekin duck performance fed with different protein and energy levels.

Achille Schiavone
Associate Professor in Animal Nutrition, Turin University, Italy

Prof Schiavone graduated in veterinary medicine at Turin University, Italy and earned a PhD in poultry production at the University of Milan. He has been an invited researcher at INRA-Tours, France and invited professor at the universities of Barcelona and Murcia, both in Spain. The research activity is mainly focused on poultry nutrition and in the last five years he has coordinated several studies on the effect of different insect meals (Tenebrio molitor and Hermetia illucens) on poultry digestibility (chickens and ducks), welfare, performance and meat quality. He has published more than 150 papers and compiled four book chapters. Prof Schiavone will discuss meat quality issues and the novel use of insect meal in duck diets.

Chaiyapoom Bunchasak
Assistant Professor, Faculty of Agriculture, Kasetsart University, Thailand

Prof Chaiyapoom has a bachelor’s degree in animal science from Khonkhean University, Thailand and master’s and PhD from Gifu University, Japan. His principal areas of interest are protein and lipid metabolism. Recent work includes ‘Re-estimation of supplemented methionine as total sulfur amino acid requirement for commercial male meat-type ducks’ and ‘Comparative effects of corn-based diet and phase-fed cassava-based diet on growth rate, carcass characteristics and lipid profile of meat-type ducks. Prof Chaiyapoom will cover the fundamentals of duck science.

Rob Gosney
Protein Product Development and Innovation Advisor, Australia

Mr Gosney is an accomplished meat and poultry marketing and product development specialist with more than 25 years of experience in the Asia Pacific region. His most recent clients include the Zest Group, Alt Pizza, ABC Artisan Bakery Cafes in Singapore and the Sumpo Group, China; Prior to this he was Group R&D and Product Innovation Manager, Asia Pacific region with OSI International Foods where he developed and launched many new meat and poultry products in several sites in Asia and Australia.  Mr Gosney will review developments in the marketing of duck meat in the region.

Payungsak S.tanagul
Vice President (Technical Service), CPF (Thailand) Public Co Ltd, Thailand

Dr Payungsak received a degree in veterinary medicine from Kasetsart University and a master’s degree in public and private administration from the National Institute of Development Administration, Thailand. He also gained certificate from AW Training under The University of Bristol, United Kingdom, as a poultry welfare trainer. He has 30 years’ experience with a focus on poultry farming production and assurance, food processing and integration business. Dr Payungsak has served on the technical committees of the Thailand Duck Breeder Association for Trading and Export and the Thai Broiler Processing Exporters Association.   He has also been a participant on Thailand’s technical committee on Good Agriculture Practice standards relating to breeder farming, broiler chicken farming, and meat duck farming. Dr Payungsak will present dry farming techniques and welfare issues.

L Hardi Prasetyo
Poultry Breeding Consultant, PT Putra Perkasa Genetika, Indonesia

Dr Hardi completed his initial studies at the Institut Pertanian Bogor, Indonesia and the University of Sydney, Australia. He went on to earn a PhD in quantitative genetics and livestock breeding at North Carolina State University, USA. Until 2016 he was a research scientist at the Indonesian Research Institute for Animal Production, Bogor, under the Indonesian Centre for Animal Research and Development. Publications include ‘The potential of White Muscovy as parent stock for the production of broiler ducks’, ‘Moulting characteristics of crossbreds between Alabio and Pekin ducks’ and ‘Growth and carcass production responses of EPMp broiler ducks to various levels of crude fibre and protein in the diet’. Dr Hardi is Chairman of the World Waterfowl Working Group of the Asia Pacific Federation of WPSA. He will review developments in duck meat production in Indonesia.

Kriangkrai Witoonsatian
Lecturer, Faculty of Veterinary Medicine, Kasetsart University, Thailand

Dr Kriangkrai completed a bachelor’s degree in veterinary medicine and a PhD in animal science and molecular biotechnology at Kasetsart University, Thailand. For the last 12 years he has been a lecturer at Kasetsart’s Faculty of Veterinary Medicine. Publications include ‘Detection of duck enteritis virus in Thailand by in situ hybridization’ and ‘Highly pathogenic avian influenza virus isolate (H5N1) in Thailand by using in situ Hybridization’. Dr Kriangkrai will discuss disease and health issues in meat duck production.

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