Champaign, IL – American Meat Science Association (AMSA) is excited to announce that Dr. Rhonda Miller, Professor at Texas AM University, recently began her three-year term on the AMSA Board of Directors as the 2016-2017 President Elect.
Dr. Miller has been an active member of AMSA since 1979 serving as a Director from 1998-2000 and on numerous AMSA committees. She has been an invited speaker at many AMSA Reciprocal Meat Conferences (RMC). Miller is the recipient of the 1992 AMSA Distinguished Achievement Award, 2006 AMSA Distinguished Teaching Award and 2015 Distinguished Research Award.
When asked about her vision for the future of AMSA Dr. Miller stated, “AMSA is entering into a new era with the implementation of a new peer-reviewed science journal, a consumer-oriented web site and a task force charged with harmonizing/defining common terms used in the scientific community. The core purpose of AMSA is to “create and apply science to efficiently provide safe and high quality meat” and to do this across all meat and poultry species. AMSA is the voice of meat science and we have needed to increase our presence and resources to position ourselves as the scientific resource for academics, industry, government and consumers. When a consumer has a question about meat, they should obtain their information from a credible source, our consumer-oriented web site. Academic, industry and government scientists need science-based information across all meat and poultry species. The development of a peer-reviewed science journal that is inclusive of all species is imperative. Finally, unifying terms for all segments of the industry is critical to effective communication.”
Rhonda Miller earned a B.S. degree in 1978 (Agricultural Journalism), an M.S. degree in 1982 (Animal Science) and a Ph.D. degree in 1983 (Animal Science) from Colorado State University. She conducted her dissertation research at the Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Nebraska.
From 1983 – 1988, Dr. Miller was Director of Research and Development for Monfort, Inc., where she developed a research program for the portion and processed foods divisions. In 1988, Dr. Miller joined the Animal Science faculty at Texas A&M University as an Assistant Professor, was promoted to Associate Professor in 1993 and to Professor in 1999. She has taught graduate and undergraduate meat science courses and has taught in the Food Safety and Inspection Service Training programs. Dr. Miller has developed a research program to investigate pre- and post-harvest factors impacting red meat quality, shelf-life, and safety. Currently, she is supervising 4 M.S. and 2 Ph.D. graduate students. Dr. Miller’s research program has been supported strongly by outside grant support from industry associations, private industry, and government, totaling over $8 million in awards. She has published 120 scientific peer-reviewed articles and 144 abstracts, given 44 invited papers, published eight book chapters, and trained 58 graduate student and two post-doctoral research associates. She was identified as leader in meat science research in the May, 2008 Meatingplace magazine where her research program was the featured article.
According to AMSA Executive Director Thomas Powell “Rhonda brings with her a wealth of experience and ideas will help her lift AMSA to the next level of service to the meat science community. I look forward to working with Rhonda and all of the board members in the coming year.”
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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)
