The R. C. Pollock Award

"Dr. Rhonda Miller's enthusiasm for meat science, life-long learning, and AMSA enabled her to impact undergraduate and graduate students, post-doctoral fellows, and junior faculty in making an enduring mark in the meat science industry and academia. Dr. Miller's management of trained and consumer sensory panels have generated a greater scientific understanding of consumer satisfaction of pork and beef. She has utilized sensory evaluation as a research tool to impact the entire food production chain, including identification of pre- and post-harvest factors affecting the palatability and quality of red meat, development of automated grading technology, and using non-meat ingredients to improve meat quality."