Elizabeth A. E. Boyle

The AMSA Distinguished Extension-Industry Service Award was established in 1965 to recognize outstanding achievement in meat science extension and service to the industry.

The 2007 AMSA Distinguished Extension-Industry Service Award is sponsored by the American Meat Institute Foundation.

Dr. Liz Boyle is a Professor and Extension Specialist in Meat Science at Kansas State University. Born in Columbia, South Carolina, she grew up in Minnesota and received her B.S degree from the University of Minnesota in Wildlife Biology in 1980. After spending a few years working for the U.S. Fish and Wildlife Service and the Colorado Division of Wildlife, Liz enrolled at Colorado State University where she received her M.S. and Ph.D. degrees in Food Science and Nutrition, concentrating in meat science and technology.

Following her Ph.D. program, Liz accepted a post-doctorate position at the University of Kentucky, assisting with undergraduate and graduate meats courses and cooperating on research involving oxidative protection of lipoproteins and enzymatic tenderization of beef. Next, Liz undertook a post-doctorate position at the University of Minnesota, conducting research in protein chemistry and technology, emulsified meat product manufacture, and lipid chemistry.

In 1992, Liz joined the meats faculty in the Department of Animal Sciences and Industry at Kansas State University as an Assistant Professor with an Extension appointment. In her position at K-State, Liz works to enhance the quality and safety of meat products, and provide scientific and technical assistance to meat processors, entrepreneurs, regulators, and trade associations. Actively collaborating with colleagues at K-State, the University of Nebraska, University of Missouri, South Dakota State University, and Colorado State University, she conducts educational programs in processing technology, ingredients, quality control, labeling, pre-requisite programs, and HACCP. Liz is currently developing programs and disseminating information on Listeria monocytogenes to industry in collaboration with several other universities. She has an applied research program in the areas of food safety and muscle food processing quality and technologies, and is a member of the Food Science Graduate Faculty, directing or co-directing the research of nine M.S. and three Ph.D. students and serving on 13 M.S. and three Ph.D. committees.

Liz is actively involved in service activities, having served in a variety of elected positions in national professional organizations, especially IFT and AMSA. In 1999, she was awarded the American Meat Science Association (AMSA) Achievement Award and the K-State Research and Extension Builder’s award. In 2003, Liz was elected to the AMSA Board of Directors and had the honor of being the first woman selected to serve as Reciprocal Meat Conference chair in the over 50-year history of the organization. She recently served a term as AMSA’s representative on the CAST Board of Directors and has been appointed to represent AMSA on the International HACCP Alliance Board.

Liz and her husband, Dan, have a daughter Jessica, and they reside in Manhattan, Kansas, with a menagerie of animals.