Members in the News

AMSA Board Takes Office at the AMSA 69th RMC

Aug 03, 2016

Champaign, IL, August 3, 2016– The American Meat Science Association’s (AMSA) new board members began their terms at the conclusion of the 2016 AMSA 69th Reciprocal Meat Conference (RMC) in San Angelo, Texas. The new members to AMSA’s Board of Directors include:

President Elect:
•    Dr. Rhonda Miller, Texas A&M University
•    Dr. Dustin Boler, University of Illinois
•    Amy Steward, Tyson Foods, Inc.
•    Dr. Dale Woerner, Colorado State University (2018 RMC Chair)

Board members continuing their terms include: president, Dr. Steve Goll, Tyson Foods, Inc.; past president, Dr. Bucky Gwartney, USDA; treasurer: Steve Campano, Hawkins, Inc. and directors: Sharon Beals, US Foods (2017 RMC Chair); Dr. Gretchen Mafi, Oklahoma State University; Dr. Robert Maddock, North Dakota State University; Dr. Andrew Milkowski, University of Wisconsin-Madison; Dr. Lauren Sammel; Johnsonville Sausage Company; and Dan Schaefer, Cargill Beef.  The AMSA Board looks forward to working in the coming year to create opportunities for our members to collaborate and excel in service to science and society.

“The new AMSA board is a group of hard working, energetic individuals that have a passion for the many activities that will help continue to shape the future of our association.  These activities include a solid judging program that continues to expand, a Foundation that is growing and thinking very strategically, a strong and robust student association, our ever expanding educational activities, a new AMSA journal and the meat science lexicon project.  All of this is possible due to the active participation of our members and their generosity of time, talents and financial support.   With the combined talent and collaboration on our board, I look forward to working with them to help drive hard for results and have fun along the way,” stated Steve Goll, AMSA Board President.

AMSA Board 2016-2017

AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species.

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