Sponsored by Cargill, Johnsonville Sausage Company, LLC & Elanco Animal Health
Originally from Richfield, Minnesota, a suburb of Minneapolis, Liz Boyle has been a member of the Animal Science faculty at Kansas State University since 1992. She received her B.S. in Wildlife Biology from the University of Minnesota, her M.S. and Ph.D. degrees in Food Science from Colorado State University, followed by post-doctorate work in meat science at the University of Kentucky and the University of Minnesota.
In her professional career, Liz has worked primarily in Extension to enhance the quality and safety of meat products and as a liaison providing scientific and technical assistance to meat processors, consumers, government, and trade associations. Since 1993, she has provided HACCP training to industry, and in 1997 Liz, together with a colleague, developed an undergraduate course in HACCP. She teaches HACCP and food safety workshops nationally and teaches undergraduate and graduate courses in processed meats, HACCP and Advanced HACCP. She continues to host the annual Midwest Meat Processing workshop that has been held at K-State for the past 39 years.
Her key program and research areas include processed meat safety and quality, the impact of regulations on small and very small meat and poultry processing facilities, and processors perceptions of safety and sanitation.
In 1996-1997, Liz collaborated with the National FFA to design and develop the Food Science Career Development Event to introduce high school students to the food and meat industry with the goal of encouraging students to major in these areas in college. She continues to serve on this national committee and in 2006 received her FFA Honorary American degree from the national organization.
Liz was presented with the AMSA Extension-Industry Award in 2007. She served on the 2002-2004 AMSA Board of Directors, and in 2004, was the first women to chair the annual RMC. She has served on many committees since becoming a member of AMSA in 1985.
Dr. Boyle is an internationally-known expert in HACCP systems and has dedicated her career to assisting smaller sized meat companies with improving processed meat quality and safety, HACCP systems, and food safety plans. She has mentored many college students and industry personnel in HACCP and has served as advisor to talented graduate students. Dr. Boyle is a high profile meat scientist that has contributed a great deal to food safety and HACCP, has served the industry and academics well, and is a worthy recipient of the Signal Service Award.