David Newman, assistant professor of animal sciences, has been invited to speak at the Protein Innovation Summit 2013 scheduled for April 15 and 16 in Chicago. He is scheduled to participate in an interactive butchery demonstration, which will explore muscle groups in search of hidden gems. The presentation is titled, “A Fresh Look at Beef and Pork Value Cuts.”

The summit will explore food and flavor trends, food cost strategies, process and technology trends, food politics and emerging growth segments for new product development. Top culinary talent from restaurant and hotel chains will join research and development teams from meat and poultry processors to discuss strategies for profitable center-of-the-plate menu and product development.

For more information, visit http://proteininnovationsummit.com.

NDSU is recognized as one of the nation's top 108 public and private universities by the Carnegie Commission on Higher Education.