Pakistan is 11th largest poultry meat producer in the world and poultry meat is contributing 35-40% in total meat consumption of the nation. Owing to lack of proper processing and wet market dependency, this industry has to face swift price fluctuations. To cater with the consumer needs of persistent, safe, ready to cook and ready to cook and ready to eat products. Poultry meat processing needs to be encouraged. As the processing and value addition not only overcome the price fluctuation, but may also enhance the poultry meat consumption. Although, processing and value addition phenomena are essential for prosperity of Poultry industry, yet sufficient information is to be dispensed; Halal slaughtering, food safety measures, feed withdrawal practices, medicine’s residuals, live weight shrinkages, use of salt and other additives etc. This conference will focus on capacity enhancement of academia / industry personnel to equip with the latest knowledge of poultry processing.

Why this conference is important?

The meat in wet market is exposed to several kinds of microbial contamination, due to poor hygienic conditions in a butcher shop. The broiler market is shifting from unhygienic butcher’s shops toward commercially produced processed meat and ready to cook products. It is therefore a dire need to educate industrial stakeholders, to acquaint them of quality attributes and factor that can affect meat quality, consumer health and acceptability. Moreover, the industry will get more benefits when the local farmer rear birds keeping in view the needs of processing plant. These farmers also need education to produce birds with latest developed techniques to enhance carcass yield and quality. Effective farm to fork management in this regard will be very helpful in satisfying industry as well as consumer needs. The subject of chicken processing is one of the weakest links in Pakistan. There is lack of proper institutes and trained manpower in this particular subject. Likewise, the equipment needed for estimating meat quality is also absent in most of the institutes and researches most of the times focus on carcass yield and physical quality instead of working on quality and physiochemical properties. Industry also lacks trained manpower and technical experts to deal with meat having lower qualities in terms of physiochemical properties. Keeping in view, the recent growth of broiler industry the scientists are working to develop latest techniques and optimize several processes according to environment of Pakistan. Therefore, a conference on this subject will be very helpful in disseminating the knowledge of poultry processing from scientist to emerging industrialists.


  • Production and Nutritional aspects of meat quality
  • Poultry welfare during live hauling
  • Poultry product development and price stability
  • Shelf life, packaging, rendering and waste disposal
  • Poultry meat, consumer health and traceability (Antibiotic, Zoonosis)
  • Public health and Food safety through meat processing
  • Poultry products as halal brand for exports


  • International and National speakers
  • Interactive conferences sessions
  • Different stakeholders for poultry industry under one roof

Important Dates

  • Call for abstract
August 01, 2017
  • Deadline for abstract submission
October 01, 2017
  • Acceptance notification
October 15, 2017
  • Last date for registration
October 15, 2017
  • Last dates for stall reservation
October 15, 2017
  • Conference Dates
November 1-2, 2017


Registration Form


International Speakers


Dr. Luma Akil
Assistant Professor,
Department of Biology, Jackson State University, USA

Dr. Paul Ebner
Associate Professor, Department of Animal Sciences
Purdue University, USA

Dr. Eric Zhang
PhD, Associate Professor, Senior Engineer
School of Food Science and Technology, Changzhou University, Changzhou, Jiangsu, China

Prof. Dr. Hafiz Anwar Ahmad
Department of Biology, Jackson State University, USA

Prof. Dong Uk Ahn
Department of Animal Science
IOWA state university

Dr. Awis Qurni bin Sazili
Department of Animal Science
Faculty of Agriculture
Universiti Putra Malaysia

Prof. Seon-Tea Joo
Meat Science Laboratory
Department of Animal Science
Gyeongsang National University, South Korea

Mr. Karel de Waal
Marketing Manager
Meyn Food Solutions, Netherland

Mr. David Dawson
Newly Weds Food, Thailand

Dr. Zahid Nasir
Trouw Nutrition Agresearch, Canada


Mr. Helmus Damen
Mavitec Group, Netherland


Mr. Kalev Taul
Gea Food Processing

National Speakers

Prof. Dr. Ahmad Sultan Jatoi
Dean, Faculty of Animal Production & Technology, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand

Dr. Amna Sahar
Assistant Professor
Food Engineering
University of Agriculture, Faisalabad, Pakistan

Dr. Zafar Hayat
Assistant Professor/Incharge
Department of Animal Sciences
University of Sargodha, Sargodha, Pakistan


Dr. Nasir Mukhtar
Assistant Professor
PMAS University of Arid-Agriculture, Rawalpindi

Dr. Umar Farooq
Assistant Professor
Department of Poultry Production
Toba Tek Singh Campus, University of Agriculture, Faisalabad

Ms. Aisha Shoukat
Quality Assurance Manager
Menu, Seasons Foods (Pvt.) Ltd

Dr. Muhammad Yousuf
Assistant Professor
Institute of Animal and Dairy Sciences, Faculty of Animal Husbandry
University of Agriculture, Faisalabad


Mr. Khalil A. Sattar
K&N’s (Pvt.) Ltd.

Dr. Muhammad Mustafa Kamal
Managing Director
Big Bird Foods (Pvt.) Ltd.

Dr. Abdul Kareem
Big Bird Foods (Pvt.) Ltd.

Abstract Submission

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  • Dr. Shabir Shaheen (0300-0999907)

Registration Fee


Within due date

After due date


Rs. 1000  

Rs. 3000


Rs. 2000  

Rs. 5000