AMSA Honors Brenda Dismore 2015 AMSA Meat Processing Award
CHAMPAIGN, IL – The American Meat Science Association (AMSA) announced that Brenda Dismore is the recipient of the 2015 AMSA Meat Processing Award. The award, established in 1977, is sponsored by Smithfield Foods, Inc. Brenda Dismore will be honored at a special reception and awards banquet at the AMSA 68th Reciprocal Meat Conference on Tuesday, June 15, 2015 in Lincoln, NE.
Mrs. Brenda Dismore is a highly skilled and knowledgeable Meat Scientist with 20 years of experience working for some of the most recognized meat companies in the United States. Brenda began her career in supply chain, first as a production supervisor for Golden State Foods, followed by a Quality Assurance Technologist for Shurfine International. She then moved to ConAgra Foods where she continued her career in Quality Assurance and eventually transferred into Research and Development. Currently, she resides with Tyson Foods, formerly Hillshire Brands, where she has held responsibilities in quality assurance, plant management, and product/process development during her tenure with the company. In her current role as Senior Manager in Research and Development, her focus is on new innovation for the snacking category. Brenda’s success is in part due to her down to earth style that makes her an effective communicator at all levels and functions from line employee up to the CEO.
During her career, Brenda has developed over 35 new items for retail from concept to commercialization. Among her most notable professional accomplishments are her roles in the successful launch of Jimmy Dean Delights, a full line of frozen protein breakfast products, as well as the Ball Park Fully Cooked Beef Patties. She has been a key technical member on several innovation projects for the foodservice sector as well as those focused on building supply chain efficiency. She is responsible for savings in excess of $10 million dollars for the companies where she has worked.
Brenda had a significant amount of exposure to the meat industry before beginning her career. It began with growing up in a farm family in which both her father and grandfather had worked in the meats industry. She also was a young participant of the Illinois 4-H meats judging program. At the University of Illinois, she participated in the judging programs while earning her B.S. in Animal Science, with a Meat Science Concentration, in 1993. She then earned her M.S. from Colorado State University in Animal Science, with a Meat Science Concentration, in 1995 under the direction of Dr. Brad Morgan.
Brenda is involved in numerous activities that support and promote the meat industry. She is an active member of AMSA holding positions in the MIRC Planning Committee, Processed Meats Clinic Committee, and as the chair of the Scientific Committee. She is also a member of the Montadale Sheep Breeder Association, a leader in the local 4-H club and a mentor for FFA. Brenda and her husband, Matthew, have two sons and live in Somonauk, Illinois.
Brenda Dismore was nominated by Mark Schaefer, Richelieu Foods, who stated that “Brenda is an exemplary candidate for this award as she has demonstrated outstanding abilities as a specialist and researcher in meat processing.”
AMSA’s 2015 Distinguished Achievement Award Honors Drs. Tim Knight, Dale Woerner And Edward Yancey
CHAMPAIGN, IL — The American Meat Science Association (AMSA) has announced that three young AMSA members are the recipients of the Distinguished Achievement Award. The award was established in 1992 and is designed to recognize and foster the development of young AMSA members who have demonstrated significant scientific skills in muscle foods research and technology that contribute to the animal products industry and the AMSA. The award is sponsored by Burke Corporation. Knight, Woerner and Yancey will be honored at a special awards banquet at the AMSA 68th Reciprocal Meat Conference (RMC) on Tuesday, June 16, 2015 in Lincoln, NE
Tim Knight
Tim Knight first became interested in the science behind food as an undergraduate at Texas A&M University where he earned his B.S. in food science & technology. After graduation, he worked as a product developer for Uncle Ben’s Rice. He decided to return to Texas A&M for graduate studies where he earned M.S. and Ph.D. degrees concentrating on meat microbiology and food chemistry. Tim’s Ph.D. research focused on combination strategies for listeria intervention applied to processed meat systems. During this time he also worked as a lecturer teaching food chemistry, instrumental analysis, and general food science, as well as conducting food quality research on meat and other commodities.
After completing his doctoral program, Tim accepted a position in the Meat Science Research Group at Kraft Foods-Oscar Mayer in Madison, Wisconsin. In this role, he serves as a technical expert in meat products working closely with cross functional partners investigating innovative processing technologies, applying technologies from other fields to meat systems, and generating a more fundamental understanding of ingredients and processes. He has also been active in nationally recognized animal welfare initiatives. Tim is an Adjunct Professor in the Meat and Muscle Biology Laboratory at the University of Wisconsin where he helps teach the undergraduate processed meats course, contributes to extension activities, and serves as a graduate student committee member. Tim has a number of leadership roles in meat science professional societies and is a very active member of the AMSA. He also as serves on numerous committees with North American Meat Institute and the National Turkey Federation.
Dale R. Woerner
Dr. Dale R. Woerner is an Assistant Professor in the Department of Animal Sciences at Colorado State University in Fort Collins, Colorado. Dale earned B.S. and M.S. degrees in Animal Science from Texas Tech University (TTU) in 2003 and 2005, respectively, and completed a Ph.D. in Animal Science/Meat Science in 2009 at Colorado State University (CSU). Immediately following graduation in 2009, Dale joined the Center for Meat Safety & Quality, a Program of Research and Scholarly Excellence at Colorado State University, as a new faculty member with a research and teaching appointment. Most recently, Dr. Woerner was granted tenure and was promoted to Associate Professor effective July 2015.
As a faculty member at CSU, Dr. Woerner has served as an advisor or co-advisor for more than 15 M.S. or Ph.D. graduate students and has served on 33 graduate committees. Dale has acquired over $5.75 million in funding on 30 separate grants as PI or co-PI and has 28 peer-reviewed journal publications. He has developed a new advanced course in meat science and currently is responsible for teaching or co-teaching five meat science courses at CSU. He also serves as the faculty advisor for the intercollegiate meat judging team, and under his direction, the teams have earned two National Championships and one Reserve National Championship – as well as a National Championship and Reserve National Championship in the Meat Science Academic Quiz Bowl. Dale has served frequently as an invited speaker. Dr. Woerner’s research experience and expertise is in fresh meat quality, pre-harvest management of beef for quality meat production, meat cookery, instrument assessment of meat products, fresh meat shelf-life, nutrient analysis of meat, and innovative carcass fabrication.
Edward Yancey
Dr. Edward Yancey has made noteworthy and significant contributions to the meat industry and scientific literature in his short career. Dr. Yancey completed his M.S. and Ph.D. degrees at Kansas State. Both his M.S. and Ph.D. research projects at Kansas State were excellent, unique and ‘cutting edge’. His Ph.D. dissertation research on “Determination of Factors Affecting Livery Flavor Development in Beef Tenderloin, Top Sirloin, and Infraspinatus Muscles” involved some very basic analytical biochemistry techniques as well as addressing an industry problem. Dr. Yancey and two other graduate students initiated, designed, and conducted a very extensive research project that was above and beyond their thesis or dissertation research. And, it was published in a very timely fashion. Dr. Yancey was highly involved in writing two research grant proposals that were funded by the National Cattlemen’s Beef Association for a combined total of $200,343. Dr. Yancey was selected as the Outstanding Graduate Student in the Department of Animal Sciences & Industry at Kansas State.
Dr. Yancey was hired by Tyson Foods, Inc. after graduation and he has been highly successful in his position there. As Senior Scientist and Project Leader within Research and Development, he has developed proprietary meat marinades for Tyson Foods, Inc. and has filed for three patents and been awarded one. He has developed over 60 new value-added products for the Case-Ready Fresh Red Meat business unit. This resulted in average annual Tyson category pork sales of approximately $408.9 million. In addition to Dr. Yancey’s industry accomplishments, he has attended 15 Reciprocal Meat Conferences and served on the RMC Joint Host Committee between the University of Arkansas and Tyson Foods, Inc. in 2009.
These AMSA members are exemplary young scholars and their dedications to the industry make them outstanding candidates for the AMSA Distinguished Achievement Award.
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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 (AMSA)
