The premier educational event for livestock producers.

December 6 & 7, 2019 

William Matthew Middle School, 1515 S. Cottage Grove,  Kirksville, Missouri

Missouri Livestock Symposium

Symposium Schedule
Matthew Middle School, Kirksville

Friday, December 6, 2019

  • 10 am to 3 pm - Nutrition Educators Training
  • 4 to 10 p.m. - Free trade show
  • 6 p.m. - Free co-sponsored beef supper. 

  • 7 p.m. - Evening program begins in the auditorium. 

Saturday, December 7, 2019

The Impact of Diet on the Gastrointestinal Microbiome

Dr. Zwilling completed his MA in Psychology at the University of Missouri and earned a PhD in Psychology from the University of Illinois. He is currently a postdoctoral fellow at the Beckman Institute for Advanced Science and Technology. Dr. Zwilling’s research includes nutritional cognitive neuroscience, an emerging field of study that seeks to understand how diet and nutrition impact the brain and cognitive function. His current work seeks to understand dietary patterns that result in healthy brain and cognitive aging and how nutritional supplementation can benefit cognition in healthy, adult populations.

Nutrition's Impact on the Brain and Cognition

Nutrition Educators Training

       Friday, December 6, 2019 -- 10 a.m. to 3 p.m.                   

       Adair County Extension Center, Kirksville, MO 

       This program does have a $15 fee.  Get the registration form (pdf) ​​

Kirsten Angell, RD, LD, CDE

   Link 4 Nutrition, Gove, Kansas

Leila Shinn, MS, RDN, LDN

   Nurition and Human Microbiome Laboratory
   University of Illinois at Urbana-Champaign

From cultivating introductory animal science knowledge among consumers to nurturing the growth of future meat scientists, Wiegand views education as the tie that binds his duties in teaching, research and outreach. His students and colleagues say Wiegand has distinguished himself through his empathy and accessibility, his passion for teaching and his wide-ranging knowledge of animal science. A core part of Wiegand’s teaching philosophy revolves around incorporating multiple instruction techniques to encourage critical thinking in students with diverse learning styles. He established the meat science research program at MU, as well as a summer study-abroad course for undergraduates interested in food science

Missouri Beef Industry Council

Beef Before the Plate - The Science and the Story

Navigating the Alternative Protein Marketplace

Dr. Chris Zwilling

   Postdoctoral Research Associate, Beckman
   Institute for Advanced Science and Technology
   University of Illinois, Urbana-Champaign

Iowa Beef Industry Council

                                             Kirsten comes from a varied background of professions, but since becoming a dietitian, Kirsten has worked in the clinical and community settings providing nutrition education and coating in a wide variety of areas of dietetics and health and wellness. In an effort to reach more rural Americans and because of her passion for the ag community, Kirsten is transitioning her business to helping farmers and ranchers live healthy lives and to being an advocate foro production agriculture through her group presentations focused on "Both Sides of the Plate".

Kirsten Angell is sponsored by the National Beef Checkoff, Iowa Beef Industry Council and the Missouri Beef Industry Council.

Leila Shinn received her B.S. in Food Science and Human Nutrition from the University of Illinois in Urbana-Champaign in 2015 and M.S. in Clinical Nutrition from Rush University in Chicago, Illinois in 2017. She is also a Registered Dietitian Nutritionist. Currently, she is a 2nd year PhD Candidate in Dr. Hannah Holscher's Nutrition and Human Microbiome Laboratory. Her dissertation research focuses on how single, whole foods impact the gastrointestinal microbiome, metagenome, and metabolome..

National Beef Checkoff

Dr. Bryon Wiegand

   Associate Professor of Meat Science

   Division of Animal Sciences

   University of Missouri-Columbia