Poultry Tech Summit

Poultry Tech Summit returns as an in-person event on November 3-5, 2025, at the Atlanta Airport Marriott in Atlanta, Georgia.

Poultry Tech Summit brings together inventors, researchers, entrepreneurs, poultry industry professionals and established technology providers to discuss challenges and solutions for all aspects of the poultry supply chain. The event focuses on the transition of innovative technologies from researchers and entrepreneurs into commercial applications for the benefit of the poultry industry.

NEW in 2025, Poultry Tech Summit will be held in collaboration with the U.S. Roundtable for Sustainable Poultry and Eggs (US-RSPE) annual meeting held November 4-5, 2025. The combined events will focus on animal health, welfare, biosecurity, food safety, sustainability and technology. This is your chance to network and learn from professionals actively working to improve poultry production.

Attendees can expect the same groundbreaking innovation and insightful presentations that made the previous events well-attended with deep dialogue on new prospective solutions and next-generation technologies.

Registration is now open with early savings available until September 30.

Make plans to attend and take a look at the future of the industry.​

Highlights from Poultry Tech Summit 2023

The global destination for new poultry innovations

Since its 2018 inception, the Poultry Tech Summit has facilitated and fast-tracked many pioneering ideas into adoption for the benefit of the poultry supply chain. Innovator success stories:

• Wayne-Sanderson Farms, TARGAN to expand partnership
• Diversified Agriculture partners with broiler chick sexing startup
• JBS, Tyson Foods invest in poultry worker wearables
• OpsSmart wins FDA Food Traceability Challenge
• AGCO purchases poultry welfare robotics developer Faromatics

Get Poultry Tech Summit event coverage, here.

Attend

Showcasing the next frontier for industry, technology and venture capital, this unique event presents new research of technologies with potential to be commercialized within a 5-year period. Ranging from artificial intelligence, robotics, blockchain, sensors, virtual reality, vaccines and more to improve outcomes for poultry companies in all aspects of production from farm through the processing plant.

Registration fees to attend:

Registration is now open with early registration savings available until September 30.

Attendees can choose to register for either Poultry Tech Summit, the US-RSPE Annual Meeting, or a combination pass that provides full access to both event programs and networking functions.

Poultry Tech Summit includes: 1-1/2 days of educational presentations, opening cocktail reception, joint reception with US-RSPE members, breakfasts, lunch and multiple networking breaks.

• General attendee: early bird rate $995 USD ($1195 after Sept. 30)

US-RSPE annual meeting includes: 1 day of educational presentations, opening joint reception with Poultry Tech Summit attendees, breakfast, lunch and closing reception.

• Member of US-RSPE: early bird rate $400 USD ($450 after Sept. 30)
• Non-members: early bird rate $500 USD ($550 after Sept. 30)

COMBO pass for both events:  

• Member of US-RSPE: early bird rate $1195 USD ($1445 after Sept. 30)
• Non-members: early bird rate $1295 USD ($1545 after Sept. 30)

Reduced ticket prices are available for university faculty, students and presenting innovators.

Who should attend:

• Poultry company C-level executives
• Corporate leaders in QA/QC, R&D, IT and Engineering
• Live production and processing technology personnel
• Veterinarians, nutritionists
• Suppliers interested in funding or acquiring new tech
• Financiers, bankers and venture capitalists

Attendees are among the first to see groundbreaking innovation and next-generation technologies that offer prospective solutions to poultry supply chain challenges.

Agenda

Monday, November 3 | Poultry Tech Summit

3-6:30 pm
Registration

5-6:30 pm
Poultry Tech Summit opening reception

Tuesday, November 4 | Poultry Tech Summit

7 am-5:30 pm
Registration

7:30-8:30 am
Breakfast

8:30-10 am
Keynote and innovation presentations

10-10:30 a.m.
Morning coffee break

10:30 am-12 pm
Technology and innovation presentations

12-1:30 pm
Lunch

1:30-2 pm
Panel discussion: Technologies to improve bird health, welfare and performance

2-3 pm
Technology and innovation presentations

3-3:30 p.m.
Afternoon coffee break

3:30-5 pm
Technology and innovation presentations

5-6:30 pm
Poultry Tech Summit & US-RSPE networking reception

Wednesday, November 5 | Poultry Tech Summit

7:30 am-12 pm
Registration

7:30-8:30 am
Breakfast

8:30-9 am
Panel discussion: Technologies to improve sustainability

9-10 am
Technology and innovation presentations

10-10:30 am
Coffee break

10:30 am -12 pm
Technology and innovation presentations

12 pm
Poultry Tech Summit concludes

Wednesday, November 5 | US-RSPE Annual Meeting

7:30 am-12 pm
Registration

8-9 am
Breakfast

9-10 am
Committee meeting: Framework

11 am-12 pm
Continuous Improvement committee meeting and Membership committee meeting

12-1 pm
Lunch

1-2 pm
Bridging sectors for sustainability: A case study

2-3 pm
How urban environmental work supports rural agriculture communities

3-4 pm
Navigating the sustainability legal landscape: An update on rapidly shifting laws, policies and regulations

4-5 pm
Turning sustainability goals into action: Practical strategies from leading organizations

5:30-7:30 pm
US-RSPE networking reception

Thursday, November 6 | US-RSPE Annual Meeting

8-9 am
Breakfast

9-10 am
Board meeting

Herek L. Clack, Ph.D.

Herek Clack, Ph.D., is the co-founder and chief scientific officer for Taza Aya, and associate professor of civil and environmental engineering at the University of Michigan. Clack’s research group focuses on chemical and biological aerosols and their interactions with electric fields and electrical discharges. He is the recipient of the XVI Distinguished Young Alumni/ae award (MIT, 2000), the NSF CAREER Award (NSF, 2004), the Harry J. White Award for Outstanding Achievement in the Science and Application of Electrostatic Precipitation (International Society for Electrostatic Precipitation, 2013), and the Kenneth M. Reese Outstanding Research Scientist Award (Univ. of Michigan College of Engineering, 2019). He earned an S.B. in aeronautical and astronautical engineering from MIT, and a master’s degree and Ph.D. in mechanical engineering from the University of California, Berkeley.

Presentation: Plasma-enabled wearable air curtain for personal respiratory protection

The wearable air curtain issues from a nozzle array attachment to existing hard hats or bump caps. The electrical and mechanical components that produce the air curtain, including a non-thermal plasma treatment process to neutralize airborne viruses, are contained within a backpack. The system has been shown to neutralize more than 95% of airborne viruses and provides 99.8% protection against inhalation of viral aerosols. The wearable air curtain provides protection without facial irritation or ear loop pain, with no increase in breathing resistance, while maintaining physical access to and clear visibility of the worker’s face for uncompromised verbal and non-verbal communication.

Wayne Daley, Ph.D.

Wayne Daley, Ph.D., is a retired principal research engineer from the Georgia Tech Research Institute’s (GTRI) Intelligent Sustainable Technologies Division. He has over 30 years of experience serving in management and technical leadership roles in the Agricultural Technology Research Program (ATRP). Daley is currently the CEO of WDDLY Associates. In this role he oversees the development of sensing systems to support collaborative automation in poultry secondary and further processing operations. Daley received his degrees from the Georgia Institute of Technology in mechanical engineering.

Presentation: Process monitoring on poultry deboning lines

Real-time monitoring and feedback control are critical for optimizing performance, improving yields and reducing losses on deboning lines. This system introduces a vision-based approach for monitoring deboning operations and providing actionable, real-time data for control and decision-making. The system uses a combination of 2D imaging and 3D depth data to estimate residual meat after processing steps for leg or breast deboning using traditional and machine learning approaches. The system provides flexibility to add sensors as required for particular applications. The key benefit of this approach offers is the ability to continuously assess process performance.

Twan Koenen

Twan Koenen has over two decades of deep expertise in animal processing technology and hygiene innovation. In his roles as processing technologist, R&D developer and farm manager in in both poultry and red meat sector, he combines a strong technical and analytical background with a holistic approach on improving both product and processing hygiene in the meat industry. He is responsible for innovation, technological support and implementation of multi hurdle cleaning approach: a hygiene concept for meat processing that improves both visual and microbial product hygiene.

Presentation: High velocity microdroplets to eliminate chemicals in poultry carcass cleaning  

This groundbreaking microdroplet cleaning technology represents a paradigm shift for poultry processing — fully eliminating reliance on chemical processing aids like peracetic acid or chlorine. Using solely potable water, it aligns seamlessly with the EU’s stringent “potable water-only” processing standards, setting a new global benchmark. This technology harnesses the power of compressed air and potable water, generating high-velocity microdroplets that deliver 50–100 times greater kinetic cleaning energy per gallon compared to conventional methods.

Amanda Kowalczyk, Ph.D.

Amanda Kowalczyk, Ph.D., is an evolutionary genomicist specializing in computationally guided trait design. She is the CEO and co-founder of Hatched Genetics, where she leads efforts to create the first commercially available genetically engineered chickens in the United States. She is committed to bridging the gap between cutting-edge genomic science and the real-world needs of poultry farmers to improve outcomes for both chickens and people. Kowalczyk earned her Ph.D. in computational biology from Carnegie Mellon University and the University of Pittsburgh.

Presentation: The future of poultry is female: Only “Lady Layer” chicks

Hatched Genetics’ proprietary chicken gene-editing platform can introduce any trait — such as the ability to lay only female embryos — into chickens using computationally guided design. First, Blank Slate surrogate chickens are developed to host genetically modifiable embryos. Then, a treatment-based genetic construct is inserted to create Lady Layers in a single generation. Treated hens produce only female offspring; untreated birds can be bred to propagate the trait. Lady Layers integrate into existing breeding infrastructure the same as any other chicken genetic line. Future generations of Lady Layers can be bred by mating untreated hens and roosters, while treated hens only produce female offspring. Pullets from treated Lady Layers are not genetically modified, so eggs for customers are non-GMO, helping to address consumer concerns about GM foods.

Kane Miller, Ph.D.

Kane Miller, Ph.D., founded Axitan in 2017 to apply endolysin biotechnology for managing pathogens in animal agriculture. He earned his biochemical engineering doctorate from University College London. Over the last eight years, Miller has led the development of Axitan’s technology platform, which quickly pairs endolysins with pathogens and brings new endolysin-based products to market. Axitan is headquartered in Comer, Georgia, where the company’s production facilities are located. Miller splits his time between the U.S. and Axitan’s research and development center in the U.K.

Presentation: Endolysins for controlling Clostridium septicum in turkeys

Novel antibacterial enzymes, called endolysins, are being used in a product called Force3 by Axitan to target Clostridium perfringens, the bacteria responsible for necrotic enteritis in broilers. The product nutritional benefits since it contains microalgae and mid- and long-chain fatty acids. Endolysins work by rapidly targeting and bonding to the cell wall of the target pathogen, quickly weakening the cell wall causing it to burst and safely disintegrate. The mode of action of endolysins is not considered to be triggering antimicrobial resistance by the scientific community. The company is now developing endolysins for control of Clostridium septicum, one of the major causative agents of clostridial dermatitis in turkeys.

Katherine Sofia Sierra Melendrez

Katherine Sierra is a graduate student studying poultry food science. In addition to her current work on effectiveness of room temperature plasma technology, she has worked with engineering bioplastics with biopolymers and antimicrobials to improve Listeria monocytogenes control in ready-to-eat foods stored over 12 weeks. Originally from Honduras, Sierra holds bachelor’s and master’s degrees in food science and technology engineering from Zamorano University and Auburn University, respectively.

Presentation: Room temperature plasma for reducing microbial load on chicken parts

High microbial load on raw chicken parts may contribute to the quality deterioration and reduce the shelf life. Reducing microbial load can potentially extend shelf life, lowering costs and reducing food waste. Room-temperature plasma generates ions and reactive oxygen and nitrogen species (RONS) that effectively damage bacteria in food products without negative effect on product quality. Room-temperature, plasma-generating devices are user-friendly and cost-effective for industrial applications.

Amit Morey, Ph.D.

Amit Morey, Ph.D., specializes in innovative technologies to improve poultry and seafood safety, quality, processing efficiencies combined with AI/ML. He is the founder and co-founder of technology start-ups, SENS-D LLC, TraceR2C LLC and Eternal Engines. Before joining Auburn’s faculty in 2015, Morey held leadership roles in the food industry, including serving on the board of directors at the national proteins and food distributors association and principal scientist at food safety net services. He was selected for the New Innovator in Food and Agriculture Research Award in 2018. Morey earned his Ph.D. in poultry science from Auburn University, following an master’s degree in seafood science from the University of Alaska Fairbanks, a master’s degree in fishery science and technology from the University of Agricultural Sciences Bangalore, and a bachelor’s degree in fish and fisheries science from Dr. B.S. Konkan Agricultural University.

Presentation: The sustainable poultry industry 4.0 framework

The sustainable poultry industry 4.0 (SPI 4.0) framework represents a next-generation, technology-integrated vision for modernizing poultry processing. Harnessing the power of industry 4.0 tools — including artificial intelligence, machine learning, internet of things, robotics and cloud-based platforms — SPI 4.0 addresses persistent inefficiencies and data silos within the vertically integrated poultry supply chain. At the heart of SPI 4.0 are cutting-edge sensing technologies such as microwave-based meat quality assessment, multimodal sorting systems, hyperspectral imaging for biofilm detection and Raman spectroscopy for rapid pathogen detection from farm to fork. These innovations are connected through real-time, AI-powered analytics and interactive dashboards, enabling processors to make timely, informed decisions on quality, safety and throughput.

Terrence O’Keefe

Terrence O’Keefe began his association with the poultry industry in graduate school and has been working with and writing about poultry for 36 years. In his role as content director at WATT Global Media, O’Keefe leads a team of 24 reporters, editors and artists who cover the world’s poultry, animal feed and pet food industries. He has written for and edited publications covering the broiler, turkey and egg industries. Prior to joining WATT, he worked for broiler and turkey companies in variety of live production and processing roles including serving as manager for broiler and turkey slaughter and deboning plants. O’Keefe earned a bachelor’s degree in biology at the College of William & Mary, a master’s degree in poultry science at the Pennsylvania State University and an MBA at James Madison University.

Moderator

David Speller

From a varied agricultural background in cropping Speller moved into the poultry sector when he purchased a broiler farm in 2004 in the U.K. and from scaling that business and discovering a need to use his own data in new ways, David Speller has since gone on to establish a global artificial intelligence business, Optifarm. The company focuses on uncovering and understanding the cause-and-effect information held within existing, readily available, poultry farm data.

Presentation: Utilizing existing farm sensor data to identify triggering of the birds’ immune response

Optifarm is utilizing existing on farm data and its artificial intelligence techniques to find and interrogate changes in bird activity and behavior on farm. Most commonly, the data captured and utilized by the system is derived from the farm environmental control panels, of which the company has built a connection to most in the market today. This makes Optifarm’s health innovation totally agnostic, not requiring any of its own hardware to be deployed on farm; all that is required is a remote connection to existing farm data. The system can detect the innate immune response of birds on farm by primarily tracking subtle changes in the drinking routines of those birds.

Bruce Whiting

Twenty-five years ago, Bruce Whiting recognized the long-term worldwide benefits of a revolutionary spray technology, developed at the University of Georgia. This spray system converts one normal-sized droplet, through patented and proprietary technologies, into nearly one thousand small droplets. Then an electrostatic charge is induced onto each droplet to achieve maximum coverage when spraying water-based solutions. Even though Electrostatic Spraying Systems has applied this technology in countless agricultural applications, what is truly exciting is how it is now being utilized to make food safer and better. Whiting earned a bachelor’s degree in accounting and a Juris Doctor degree from Brigham Young University.

Presentation: Electrostatic spraying for poultry disinfection

Electrostatic Spraying Systems Inc. was created with the revolutionary idea of reducing chemical and water usage in agriculture and disinfection, while allowing the farmer or processor to achieve complete, confident, coverage of the targeted objects. The “wrap-around” effect of electrostatic spraying provides coverage both in front, but also underneath, around and behind. Within just the past couple of years, this same technology has provided major intervention breakthroughs and savings in the chicken processing industry through the efficient application of traditional disinfectants, such as PAA, but also in making new ecologically friendly antimicrobials such as bacteriophages affordable to the processing plant.

Sponsorship

Poultry Tech Summit 2025 sponsorship opportunities

Poultry Tech Summit is a global gathering where poultry professionals will learn about groundbreaking technologies and innovations while having the opportunity to meet with suppliers, customers and peers to advance business and exchange ideas.

Sponsorship opportunities at the Poultry Tech Summit take you beyond advertising and go further towards enhancing your company’s brand. Be among the first to sign up for sponsorship to maximize your exposure across multiple opportunities before, during and even after the event.

Become a Poultry Tech Summit 2025 sponsor to position your brand at the cutting-edge of innovation. View the 2025 Sponsor Prospectus

Contact your WATT Agribusiness Sales Manager today to confirm your sponsorship.

Top 3 reasons to be a part of the Poultry Tech Summit:

1. Reach entrepreneurs, investors and innovators together at one time only
2. Build new relationships and share ideas with poultry executive and those with industry interests
3. Gain insights into new technologies on the horizon creating change and greater efficiencies in poultry production