Eric Berg, an associate professor in the Department of Animal Sciences, has been invited to speak at Value Cuts Summit II on May 1 at the Texas Culinary Academy in Austin.

He will be paired with a professional chef. Berg will discuss the science and specifics of underutilized cuts of pork. The chef will demonstrate innovative ways to prepare those cuts.

This is the second time Berg has been asked to speak at a Value Cuts Summit. The first was last September at Kendall Culinary College in Chicago.

The Value Cuts Summit brings together meat scientists, professors and food-service innovators to explore and unlock the potential of underutilized cuts of beef, pork and lamb. The aim of the summit is to help companies all along the food chain develop lower-cost, higher-margin products while meeting consumers’ demand for a high-quality product.