Champaign, IL – American Meat Science Association (AMSA) is excited to announce that Dr. Robert “Bob” Delmore, Professor of Animal Science at California Polytechnic State University, San Luis Obispo, recently began his three year term on the AMSA Board of Directors as the 2012-2013 President Elect.
Dr. Delmore has been an active member of AMSA since 1991 serving as Director of the Board from 2008-2010 and on numerous committees, and chairing the 2010 AMSA 64th Reciprocal Meat Conference. He was also the past recipient of the 2007 AMSA Distinguished Achievement Award, which recognizes and fosters 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.
When asked about his vision for the future of AMSA Dr. Delmore stated “The best possible future I can image for AMSA is one where we are able to strike a balance between achieving the goals of the strategic plan and keeping our rich traditions alive. Specifically, I see a future where we have increased our national and international presence, embraced change, are financially stable, are able to deliver increased member services to a wider audience and have further developed our strong voice.”
Dr. Delmore received a Bachelor of Science degree from at California Polytechnic State University, San Luis Obispo, (1991) in Food Science; earned a Masters Degree from the University of Nebraska-Lincoln (1993), and received a Ph.D. from Colorado State University (1998). In 1998, following completion of his Ph.D., he joined Clougherty Packing Company (Farmer John), a vertically integrated pork processor as Quality Assurance Manager. Bob quickly advanced to Director of Quality Assurance and then to Vice President of Technical Services in 2000.
In 2003 Dr. Delmore joined the faculty of at California Polytechnic State University, San Luis Obispo, to help expand its meat science program. His great passion for and dedication to the meat industry combined with his significant industry experience gives him a highly regarded approach to teaching and research.
In addition to teaching courses in meat science, safety and processing, Dr. Delmore oversees the University processing facilities and advises undergraduate and graduate students. His current research area includes examining the impact of growth intervention technologies on carcass characteristics and palatability attributes in calf-fed Holstein Steers and other factors that influence carcass value and meat quality.
According to AMSA Executive Director Thomas Powell “Bob is an outspoken, enthusiastic supporter of meat science who is dedicated to working with the meat industry through organizations, such as AMSA and NMA.”
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
