Andrew MilkowskiClick here to view the presentation (Flash Viewer Required) The AMSA Meat Processing Award was established in 1977 and recognizes outstanding ability as a researcher or specialist in meat processing. The 2005 winner of the AMSA Meat Processing Award is Dr. Andrew Milkowski. |
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Andy has played an active and essential role in the research and development department of Oscar Mayer, as well as a vital role in this country’s processed meat industry.
Andy was first hired as a research scientist in the biological products division of Oscar Mayer, where he developed a novel process for extracting plasminogen activator from hog slaughter byproducts. He later moved to the R&D department, where he joined the applied research group and worked with several renowned scientists. He worked on a variety of projects to improve the quality of Oscar Mayer products. His efforts resulted in several patents specific to the use of lactate salts to improve product quality.
In addition to research, Andy also headed sensory evaluation, nutrition and technical information departments.
In 1998, Andy was promoted to Kraft Fellow, where he has been responsible for food safety initiatives.
Andy’s passion and work have not been limited to his corporate responsibilities at Oscar Mayer. He has worked diligently to advance the entire U.S. meat and food industries.
Andy was a valuable member of the IFT annual meeting program committee and participated in the National Pork Producers’ grant review committee and the National Pork Board’s Quality Solutions Team. Andy is a member of the Food Research Institute’s board of advisors and AMI’s listeria advisory committee.
Andy chaired AMI Foundation’s nitrite advisory committee, which was honored at the 2000 AMI convention for its efforts. Andy also was awarded a Kraft Superior Achievement Award for his work with the AMI Foundation.
Dr. Andrew Milkowski, you are a deserving award winner for your contributions to and advancement of meat processing and technology.
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