Student Board of Directors
A global science community of students who strive to foster leadership, vocational development and professional relationships within the animal, food and allied industries.
- Involvement – We value active participation and contribution of the members to the success of the AMSA student membership.
- Outreach - We value the resources to educate the current and future generations.
- Networking - We value environments that create and foster professional and social relationships.
- Professional Development – We value continued enhancement of the student membership’s professional skills and marketability.
- Knowledge - We value science, the sharing of information and innovative thinking.
Help or Hinderance? Which career paths benefit from a graduate degree, and which are unaffected.
Recorded Mar 10, 2022
Hear from our panel of industry and academic experts that shared the jobs in meat science that are in the.
What’s out there? Nearly every college student has asked themselves, “Is a bachelor’s degree enough for what I want to do? Is a master’s or doctorate degree overkill?” Hear from our panel of industry and academic experts that shared the jobs in meat science that are in the.
Dr. Duane Wulf received his B.S. and M.S. from South Dakota State University and his Ph.D. from Colorado State University, all in Animal Science. Dr. Wulf held faculty positions at The Ohio State University (3 yrs) and SDSU (11 yrs). His university research is focused on ante- and post-mortem factors affecting beef and pork quality. For the past ten years, Dr. Wulf has served as a missionary businessman in Sonora, Mexico where he started a meat processing plant, a cattle ranch, and a restaurant, all with the purpose of providing training and career opportunities to the fatherless and underprivileged. In addition to these positions, Dr. Wulf has worked across all production and processing phases of the meat industry and has been hired as a consultant both domestically and internationally by both small and large companies. Dr. Wulf’s current appointment is at the University of Arizona, where his research focuses on improving meat quality and safety.
Dr. Bob Delmore is a professor in the Department of Animal Sciences at Colorado State University. He teaches courses in Meat Science, Meat Processing and Food Safety. He is also a member of the Center for Meat Safety & Quality conducting research to address national and global issues. He recently oversaw design and construction of the JBS Global Food Innovation Center In Honor of Gary and Kay Smith at Colorado State University. In 2016, Delmore was recognized by the National Provisioner magazine and named to their list of “25 Future Icons of the Meat Industry.” Delmore spent 9 years in the Animal Science Department at Cal Poly State University, San Luis Obispo. In addition to teaching courses, Bob oversaw the University processing facilities and was instrumental in the design and construction of a new Meat Processing Center. Dr. Delmore was formerly the Vice President of Technical Services at Clougherty Packing Company (Farmer John). Dr. Delmore received a Bachelor of Science degree from Cal Poly San Luis Obispo (1991) in Food Science, earned a Master’s Degree from the University of Nebraska-Lincoln (1993) and received a Ph.D. from Colorado State University (1998). Bob and his wife Dr. Lynn Graves Delmore, also a well-regarded meat scientist, live in Wellington CO, with their two daughters Ainsley and Tessa.
Dr. Jessica Lancaster is the Director of Product Quality Research for the National Cattlemen’s Beef Association. She facilitates the direction for the meat science and product quality research program. Additionally, she serves as the technical meat science expert for other program staff, state beef councils, and external partners. Prior to joining NCBA, Jessica worked in the foodservice industry at Buckhead Meats of Texas and served in a dynamic role involving production, food safety and quality assurance, product development and supply chain logistics. Jessica received her Ph.D. in animal physiology with an emphasis on meat science from the University of Idaho. In addition, Jessica received her M.S. in animal science from the University of Nebraska-Lincoln and coached the meats judging and meat animal evaluation teams. Her B.S. is in animal science from Colorado State University. During her time on collegiate livestock and meat judging teams, Jessica gained additional perspective on the vastness of the meat industry.