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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.

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

Patrick Fleming, Ph.D.


Throughout his distinguished career in the Pork Industry, Patrick has dedicated his life to the pork industry, specifically to the enhancement of pork quality and a better consumer eating experience.  Patrick’s vision is to establish a funded program that manages the execution of relevant meat science and consumer research that will be shared with the pork industry and result in a premium quality standard for all pork products. Patrick goal is that consumers will view pork as the premium eating experience and equate this eating experience with higher value.

Historically, Patrick has been encouraging pork quality researchers to 1) improve loin quality from an eating perspective without sacrificing the cutout value of the remaining cuts; and 2) identify ways to change consumers perception of pork quality to effectively change the expectation and the willingness to pay for loin cuts.

Continuing the Legacy

Funds from the Patrick Fleming Mentor Recognition, for pork quality will go towards supporting research and dissemination of pork quality for AMSA members.  



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