Prof. Haizhou Wu and Prof. Célio Dias Santos Júnior from AI-Meat Lab attended the 71st International Congress of Meat Science and Technology (ICoMST), held from August 3 to 8, 2025, in Girona, Spain.
ICoMST is one of the leading international conferences in meat science and technology, bringing together researchers, industry professionals, and experts from around the world to exchange scientific advances and discuss emerging challenges in meat quality, processing, safety, and sustainability.
During the conference, Prof. Haizhou Wu delivered an oral presentation entitled “New Insights into Heme Proteins-Mediated Lipid Oxidation in Meat: Mechanisms and Inhibition” in the Muscle Biology and Biochemistry session. His presentation highlighted recent research advances in understanding how heme proteins, particularly hemoglobin and myoglobin, contribute to lipid oxidation in meat systems. The work provided new perspectives on the molecular mechanisms underlying oxidative quality deterioration and potential strategies to inhibit oxidation and improve meat quality and shelf life.
Prof. Célio Dias Santos Júnior also participated in the conference, engaging with international researchers and exploring emerging developments in meat science. The participation of both professors reflected AI-Meat Lab’s interdisciplinary research interests, spanning meat chemistry, microbiology, artificial intelligence, and innovative preservation technologies.
The conference provided a valuable opportunity for AI-Meat Lab to share its research findings, strengthen international academic connections, and explore future collaborations. The team looks forward to advancing interdisciplinary research and contributing to the development of safer, higher-quality, and more sustainable meat products.
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