CHAMPAIGN, IL — The American Meat Science Association (AMSA) announced that Dr. Rodrigo Tarté is the recipient of the 2013 AMSA Meat Processing Award. The award, established in 1977, is sponsored by Smithfield Foods. Dr. Tarté will be honored at a special reception and awards banquet at the AMSA 66th Reciprocal Meat Conference on Tuesday, June 18, 2013 in Auburn, AL.
As Director of Research and Development for the John Morrell Food Group, Rodrigo Tarté is a key contributor to the product innovation efforts of one of the country’s largest and most diversified meat processing companies.
Dr. Tarté is widely recognized as a top meat processing expert and is routinely sought for his expertise and knowledge of meat processing systems both within the meat industry and in academia. He has been a true leader, innovator, and very productive scientist and product development specialist.
Dr. Tarté possesses an excellent understanding of meat processing principles, including the effects of processing, ingredients and formulation. He has a superior ability to translate fundamental scientific knowledge into actionable steps that deliver clear and measurable business results.
Dr. Tarté’s passion for the meat processing industry inspires him to continue to seek ways in which to improve on his excellent work, always seeking to improve on existing manufacturing processes and bringing safer products to the consumer. Despite his corporate commitments, Dr. Tarté spent two weeks in Benin, West Africa in 2008, as a volunteer consultant on meat/food processing to a non-governmental research and training organization through the United Nations Development Program.
His contributions to the meat industry extend well beyond his work in industrial research and development. Dr. Tarté has published three book chapters, edited the 2009 book Ingredients in Meat Products, given invited presentations in the U.S., Mexico, Colombia and Brazil, and is an occasional speaker at university seminars and student events.
He is a former Director of the AMSA Board of Directors, has chaired several AMSA committees and has been a reviewer for the journal Meat Science. He currently serves on the External Advisory Committee of the Iowa State University Department of Food Science and Human Nutrition.
Source: American Meat Science Association
