Champaign IL – American Meat Science Association is excited to announce that Deidrea Mabry, M.S., has been appointed Director of Scientific Communications and Technical Programs. Mabry joined AMSA in 2007 as Program Director and holds degrees in animal science and agricultural communications from Texas Tech University.
In her new role, Mabry will coordinate scientific communications and educational programs that will enhance AMSA’s image and position within the industry as the leading scientific source of information. Mabry also serves as the primary staff support for the Reciprocal Meat Conference technical program, AMSA Student membership and PORK 101.
Robert Delmore, Ph.D., President of the AMSA Board of Directors and Professor at Colorado State University, noted that this staffing change showed the commitment that AMSA has to making sure that AMSA is seen as the unbiased voice of meat science. “The AMSA Board of Directors made the decision to put Deidrea in this role so that our organization can more effectively be a voice of science pertaining too many of the issues facing our industry today. Deidrea is very well equipped to be this voice” stated Dr. Delmore.
“I have been a proud member of AMSA since 2004. My fellow AMSA members are passionate about all facets of the meat industry, from ensuring a safe, high quality meat supply to providing professional development and outreach opportunities,” stated Mabry.
AMSA is an individual membership organization of meat scientists representing major university research and teaching institutions and meat processing companies in the United States and internationally. Our members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry.
“I am honored to be a part of AMSA and excited about the opportunity for AMSA to provide resources and information to our members and the consuming public on important meat science topics,” said Mabry.
AMSA Executive Director Thomas Powell noted “the expansion of AMSA’s staff allowed us to move Deidrea into this new area of responsibility. This equips AMSA to better harness the collective expertise of its members to develop quality science-based resources on a regular basis.”
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).
Source: American Meat Science Association
