The premier educational event for livestock producers.
December 6 & 7, 2019
William Matthew Middle School, 1515 S. Cottage Grove, Kirksville, Missouri
6 p.m. - Free co-sponsored beef supper.
7 p.m. - Evening program begins in the auditorium.
8 a.m to 5 p.m. - Free Trade Show continues.
9 a.m. to 5 p.m. - Free Educational Programs. Eight different topics every hour. Forty-eight top -notch speakers, forty-eight different topics, including beef, sheep, meat goats, stock dogs, forages, horses, farm management, horticulture and women in ag topics.
12 p.m. to 2 p.m. - Free Governors-style Luncheon.
2 p.m. to 5 p.m. - Educational programs continue.
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
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
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
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..
Dr. Bryon Wiegand
Associate Professor of Meat Science
Division of Animal Sciences
University of Missouri-Columbia