Phillip Bass


The American Meat Science Association (AMSA) has announced that three AMSA members are the recipients of the Distinguished Achievement Award. Drs. Phil Bass, Brad Kim, and Poulson Joseph will be honored at a special awards banquet at the AMSA 71st Reciprocal Meat Conference (RMC) on Tuesday, June 26, 2018 in Kansas City, MO. The Achievement Award was established in 1992 and is designed to recognize and foster the development of young AMSA members who have demonstrated significant scientific skills in muscle foods research and technology that contribute to the animal products industry and the AMSA. The award is sponsored by Burke Corporation.

From an early age, Dr. Phillip Bass demonstrated the skills that would propel him to be an extraordinary meat scientist. Dr. Bass started cutting meat as soon as he was tall enough to reach the meat cutting table in his grandmother’s garage. Phil’s family also passed on to him a passion for meat processing, a hobby that he has continued to enjoy, even leading him to charter an informal sausage-making club while working towards his Ph.D. Dr. Bass constantly hones his interests in meat science by trying new techniques and processing methods, allowing him to become a world-class resource on beef processing.

Dr. Bass’s meat science career started at California Polytechnic University where he received a B.S. and M.S. in Animal Science and a minor in Poultry Science during his undergraduate. He then continued to Colorado State University where he received his Ph.D. in Animal Science in 2009. Dr. Bass taught and assisted several undergraduate and graduate level courses during his degrees and was involved in a number of research projects. He is well published with numerous peer-reviewed journal articles, technical articles, and popular press articles to his name, and is also a well-respected speaker.

Dr. Bass started his professional career as a corporate meat scientist for Certified Angus Beef where he was able to share his wealth of knowledge with chefs, foodservice distributors, retailers, and customers. He has a loyal following of chefs and has greatly enjoyed educating them about meat. Recently Dr. Bass joined the faculty at the University of Idaho as an Assistant Professor in Meat Science in the Animal and Veterinary Science Department. His success has landed him on the 2014 “Top 40 under 40” list by Vance Publishing, the Cattle Business Weekly Top 10 Industry Leaders in 2015, and the 2016 Top 25 Future Icons in the Meat Industry as recognized by National Provisioner magazine. He has also written a column for the National Provisioner and is an editorial board member for the magazine.

Dr. Bass is an exemplary meat scientist who shows aggressive leadership and passionate advocacy for the entire meat industry.


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