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Swine Innovation Porc Webinars
Carnosine: What is it and what are the benefits?
This one-hour webinar will feature two presentations:

"Better pork quality and shelf life: What is the link with muscle carnosine?"
Presented by Marie-France Palin

"Health benefits of dietary carnosine"
Presented by Claude Gariépy

This webinar will be delivered in English!

We are also offering the same webinar in French, but at a different time. For more details about the French-language webinar, please visit our website at innovationporc.ca.

Dec 8, 2020 01:30 PM in Eastern Time (US and Canada)

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Marie-France Palin
Marie-France Palin is a Research Scientist from Agriculture & Agri-Food Canada’s (AAFC) Sherbrooke Research and Development Centre. Her primary research focus is on the interaction between genes and nutrients in growing pigs, with the aim of developing new tools to improve carcass and meat quality, as well as mammary gland development. She is also working on genomics and nutritional strategies to increase carnosine content in pork.
Claude Gariépy
Claude Gariépy is a Meat Quality Scientist from AAFC’s Saint-Hyacinthe Research and Development Centre. His main areas of expertise include the study and assessment of meat quality parameters in addition to the study of muscle metabolism in connection with meat quality. Over the last few years, these two areas of study have highlighted the importance of muscular carnosine for overall meat quality.