The 2005 AMSA Achievement Awards were sponsored by Burke Corporation and Cryovac Sealed Air Corporation.
Collette Schultz KasterClick here to view the presentation (Flash Viewer Required) Carol LorenzenClick here to view the presentation (Flash Viewer Required) Wesley OsburnClick here to view the presentation (Flash Viewer Required) The AMSA Achievement Award was originated to recognize and foster 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. |
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Collette Schultz-Kaster is the vice president of food safety and technical services for Premium Standard Farms and is responsible for food safety, regulatory affairs, quality assurance, product development and pre and post harvest research.
Collette has demonstrated her dedication to the meat and animal industry through her innovative ideas and actions. Her achievements in the industry are outstanding and have embraced many synergistic approaches to food and meat science and technology. She has contributed much time and knowledge to research on nutritional aspects of pork quality, to food safety and plant efficiencies, and to the development of HACCP for Premium Standard Farms’ plants and feed mills.
Not only has Collette proven her dedication to advancing her company’s own work, but she has served the industry tirelessly as a member of the USDA’s national advisory committee for meat and poultry inspection, the National Pork Board’s Pork Quality Solutions team, and AMI’s research advisory, animal welfare and scientific affairs advisory committees.
She also served on the AMSA board of directors from 2001 to 2003 and has served on a variety of committees. She is a part of the editorial leadership team for AMSA’s Processed Meat Manual project.
Collette received her bachelor’s degree in animal science from South Dakota State University and her master’s degree from the University of Nebraska.
Collette, we congratulate you as an industry leader and advocate, and we look forward to your continued contributions.
Carol Lorenzen is an assistant professor of food science at the University of Missouri-Columbia, and will receive a recently announced promotion to associate professor this September. Prior to her appointment at the university, she served as a technical consultant with the PM Beef Group. She received her master’s and Ph.D. degrees from Texas A&M University after completing her bachelor’s degree at Washington State University.
Carol’s work ethic and motivation were demonstrated early in her career. Prior to beginning her doctoral degree, Carol conducted research and completed data analysis for the largest consumer beef study ever conducted in the U.S. The study resulted in six refereed journal articles, and by 2001, Carol had authored or co-authored 11 refereed scientific publications and 12 abstracts.
At Mizzou, Carol has secured funding of nearly half a million dollars in support of graduate education and published 16 journal articles and 19 abstracts. She has developed a successful research program focused on meat quality.
Since 1999, Carol has advised several undergraduate and graduate students, serving on nine graduate student committees, and has supervised undergraduate research projects. She also has devoted considerable energy to teaching three undergraduate and two graduate courses.
Carol has served AMSA through her participation in numerous committees including the research protocol committee, and as RMC session chair and on program and host committees. She also serves on the executive committee of IFT’s muscle foods division.
Carol, congratulations on your award and we look forward to your future contributions to teaching and research.
Wesley Osburn is an associate professor at Texas A&M University, holding a research, teaching and extension appointment in the department of animal science.
His research efforts focus on the development and application of processing technologies to increase meat product quality and value. Wes has been very successful in securing funding to support his research. His research has generated 14 journal articles, 35 abstracts, seven extension monographs, three book chapters and several popular press articles.
Wes’s teaching interests include the development of critical thinking skills in his students through integrated learning activities, all using team-based approaches. He serves as an advisor to several college student groups and to six M.S. degree and two Ph.D. students.
His extension responsibilities involve assisting the meat and poultry industries with innovative processing systems, problem solving and conducting related short courses and workshops. Wes has consulted with more than 25 industry companies.
He is active professionally in AMSA, IFT, and ASAS. He has served on RMC planning committees, and as chair of the host committee for the 55th RMC held at Michigan State in 2002. He currently is leading the editorial team for the production of the AMSA Processed Meats Manual.
Wes received his B.S. in agricultural education from Texas A&M University in 1981, and then taught at two high schools in northeast Texas. He returned to graduate school at Texas A&M where he completed his master’s degree in animal science in 1992. He received his PhD in 1996 from the University of Nebraska-Lincoln, and then accepted a position at Michigan State University as part of the state’s animal industry initiative. In 2004, he returned to the Department of Animal Sciences at Texas A&M.
Wes, we congratulate you and applaud you for your efforts not only in the area of meat science research, but also in advancing that information through teaching and outreach.