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AMSA Board Takes Office at AMSA 67th RMC

Jul 01, 2014

Champaign,IL, July 1, 2014 – The American Meat Science Association’s (AMSA) new boardmembers began their terms at the conclusion of the 2014 AMSA 67thReciprocal Meat Conference (RMC) in Madison, Wisconsin. “I look forward toworking with this board in the coming year to create opportunities for ourmembers to collaborate and excel in service to science and society” said AMSAExecutive Director, Thomas Powell.

Thenew members to AMSA’s Board of Directors include:

President Elect:

  • Bucky Gwartney, USDA Agricultural MarketingService

Directors:

  • Gretchen Mafi, Oklahoma State University
  • Lauren Sammel, Oscar Mayer, Division of Kraft Foods
  • Dan Schaefer, Cargill (2016 RMC Chair)

BradMorgan (2014-15 President), Robert Delmore (2014-15 Past President), Casey FryeTreasure and directors Betsy Booren, Susan Shivas, John Stika, John Scanga,Steve Larsen and T. Dean Pringle (2015 RMC Chair) will continue their terms onthe board. Scott Eilert, Ann Brackenridge, Jerry Cannon and Dana Hansonconcluded their terms on the board at the end of the AMSA 67th RMC.

“Duringthe past few years I have been able to step back and reevaluate exactly AMSAbrings to the table.  Questions like “what have we accomplished,” and“what has AMSA been able to deliver every day that makes it standout to itsmembers?”  Following this past Reciprocal Meat Conference I must admitthat we appear to finding our niche in that I believe the AMSA is becoming thepremier science-based meat science community in the U.S. andinternationally.  Obviously, the board and myself, along with the AMSAstaff don’t want to rest on past accomplishments but continue to serve the meatindustry in traditional and innovative ways in the coming year.  These arechallenging as well as exciting times for the U.S. meat industry,” stated BradMorgan, AMSA Board President.   

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AMSA fosterscommunity and professional development among individuals who create and applyscience to efficiently provide safe and high quality meat defined as red meat(beef, pork and lamb), poultry, fish/seafood and meat from other managedspecies.

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