AMSA Development Council
Mission and Goals
Our values are the same as our membership's: to make a real difference through high integrity meat science. Established in 2001 by the AMSA membership, the council's mission is to generate and allocate resources to support and enhance educational programs and the acquisition and dissemination of knowledge in meat science. AMSA members desire to make it possible for the world to enjoy safe, affordable, abundant, nutritious meat that improves health and longevity and productivity. To help create this future, the AMSA Development Council has the vision to fund new and ongoing AMSA programs that recruit and develop students and young professionals and strengthen careers that help feed the world.
2024 AMSA Development Council Impact Report
The Work of the Council
- Develop and implement strategies through which the Council may solicit, receive and distribute contributions.
- Allocate resources consistent with legal and regulatory requirements, the wishes of the donor, and the goals and objectives of AMSA.
- Ensure prudent investment of contributions made to the Council.
- Develop and maintain procedures for donor recognition.
Council Members
AMSA Mentorship Funds
Glenn Schmidt, Ph.D., Candidate for Mentor Recognition
AMSA is proud to announce the formation of a Mentor Recognition fund in honor of Dr. Glenn Schmidt.
For over four decades, Dr. Glenn R. Schmidt has been a transformative figure in the field of meat science. His contributions span the full spectrum of academia, industry, and international collaboration, leaving a lasting imprint on both people and practices across the meat industry.
Academic Contributions and Research Excellence
Dr. Schmidt taught a wide array of meat science and meat processing courses at three distinguished institutions: the University of Wisconsin, the University of Illinois, and Colorado State University. His dedication to teaching was matched by his prolific research output, which includes over 100 peer-reviewed publications across topics such as meat processing, food safety, and assay development. He also contributed to six book chapters and held several patents. Notably, his research advanced understanding in areas like emulsion structure and led to the development of an assay to detect central nervous system tissue in comminuted beef—an important food safety innovation.
Pioneering Food Safety Training
A trailblazer in food safety, Dr. Schmidt was instrumental in creating some of the earliest Hazard Analysis Critical Control Point (HACCP) training programs, including one developed for McDonald’s. His work helped set foundational standards for HACCP education and implementation in meat processing operations.
Industry Engagement and Outreach
Dr. Schmidt extended his expertise to the meat industry by leading short courses for both large and small processors. His workshops covered plant design, product development, and HACCP-based food safety management systems. He also played a key role in training USDA-FSIS meat inspection personnel and worked closely with state and national meat and livestock associations to deliver continuing education opportunities for their members.
Global Impact and International Collaboration
Dr. Schmidt’s influence extended well beyond U.S. borders. He engaged in collaborative efforts with meat industry professionals and scientific organizations in countries including New Zealand, the Netherlands, the Philippines, Indonesia, Australia, Mexico, and Venezuela. Through these partnerships, he helped share best practices, build scientific networks, and support meat science education on a global scale.
Specific Purpose of Funds: Proceeds from this mentorship fund will go towards the AMSA Innovation fund, with the hope of supporting new efforts to report and evaluate new ideas for improving the safety, economics and palatability of meat and meat products.