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AMSA’S 2015 DISTINGUISHED ACHIEVEMENT AWARD WINNERS ANNOUNCED

May 20, 2015

Media Contact: Deidrea Mabry, dmabry@meatscience.org

AMSA’S 2015 DISTINGUISHED ACHIEVEMENT AWARD HONORS
DRS. TIM KNIGHT, DALE WOERNER AND EDWARD YANCEY

CHAMPAIGN, IL, May 20, 2015— The American Meat Science Association (AMSA) has announced that three young AMSA members are the recipients of the Distinguished Achievement Award. The award was established in 1992 and is designed to recognize and foster 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. The award is sponsored by Burke Corporation. Knight, Woerner and Yancey will be honored at a special awards banquet at the AMSA 68th Reciprocal Meat Conference (RMC) on Tuesday, June 16, 2015 in Lincoln, NE  

Tim Knight
Tim Knight first became interested in the science behind food as an undergraduate at Texas A&M University Knight Achievementwhere he earned his B.S. in food science & technology. After graduation, he worked as a product developer for Uncle Ben’s Rice. He decided to return to Texas A&M for graduate studies where he earned M.S. and Ph.D. degrees concentrating on meat microbiology and food chemistry. Tim’s Ph.D. research focused on combination strategies for listeria intervention applied to processed meat systems. During this time he also worked as a lecturer teaching food chemistry, instrumental analysis, and general food science, as well as conducting food quality research on meat and other commodities.

After completing his doctoral program, Tim accepted a position in the Meat Science Research Group at Kraft Foods-Oscar Mayer in Madison, Wisconsin. In this role, he serves as a technical expert in meat products working closely with cross functional partners investigating innovative processing technologies, applying technologies from other fields to meat systems, and generating a more fundamental understanding of ingredients and processes. He has also been active in nationally recognized animal welfare initiatives. Tim is an Adjunct Professor in the Meat and Muscle Biology Laboratory at the University of Wisconsin where he helps teach the undergraduate processed meats course, contributes to extension activities, and serves as a graduate student committee member. Tim has a number of leadership roles in meat science professional societies and is a very active member of the AMSA. He also as serves on numerous committees with North American Meat Institute and the National Turkey Federation. 

Dale R. Woerner
Dr. Dale R. Woerner is an Assistant Professor in the Department of Animal Sciences at Colorado State Woerner-AchievementUniversity in Fort Collins, Colorado.  Dale earned B.S. and M.S. degrees in Animal Science from Texas Tech University (TTU) in 2003 and 2005, respectively, and completed a Ph.D. in Animal Science/Meat Science in 2009 at Colorado State University (CSU).  Immediately following graduation in 2009, Dale joined the Center for Meat Safety & Quality, a Program of Research and Scholarly Excellence at Colorado State University, as a new faculty member with a research and teaching appointment.  Most recently, Dr. Woerner was granted tenure and was promoted to Associate Professor effective July 2015.

As a faculty member at CSU, Dr. Woerner has served as an advisor or co-advisor for more than 15 M.S. or Ph.D. graduate students and has served on 33 graduate committees. Dale has acquired over $5.75 million in funding on 30 separate grants as PI or co-PI and has 28 peer-reviewed journal publications.  He has developed a new advanced course in meat science and currently is responsible for teaching or co-teaching five meat science courses at CSU.  He also serves as the faculty advisor for the intercollegiate meat judging team, and under his direction, the teams have earned two National Championships and one Reserve National Championship - as well as a National Championship and Reserve National Championship in the Meat Science Academic Quiz Bowl. Dale has served frequently as an invited speaker. Dr. Woerner’s research experience and expertise is in fresh meat quality, pre-harvest management of beef for quality meat production, meat cookery, instrument assessment of meat products, fresh meat shelf-life, nutrient analysis of meat, and innovative carcass fabrication.

Edward Yancey
Dr. Edward Yancey has made noteworthy and significant contributions to the meat industry and Yancey Achievementscientific literature in his short career. Dr. Yancey completed his M.S. and Ph.D. degrees at Kansas State. Both his M.S. and Ph.D. research projects at Kansas State were excellent, unique and ‘cutting edge’. His Ph.D. dissertation research on “Determination of Factors Affecting Livery Flavor Development in Beef Tenderloin, Top Sirloin, and Infraspinatus Muscles” involved some very basic analytical biochemistry techniques as well as addressing an industry problem. Dr. Yancey and two other graduate students initiated, designed, and conducted a very extensive research project that was above and beyond their thesis or dissertation research. And, it was published in a very timely fashion. Dr. Yancey was highly involved in writing two research grant proposals that were funded by the National Cattlemen’s Beef Association for a combined total of $200,343. Dr. Yancey was selected as the Outstanding Graduate Student in the Department of Animal Sciences & Industry at Kansas State.

Dr. Yancey was hired by Tyson Foods, Inc. after graduation and he has been highly successful in his position there. As Senior Scientist and Project Leader within Research and Development, he has developed proprietary meat marinades for Tyson Foods, Inc. and has filed for three patents and been awarded one. He has developed over 60 new value-added products for the Case-Ready Fresh Red Meat business unit. This resulted in average annual Tyson category pork sales of approximately $408.9 million. In addition to Dr. Yancey’s industry accomplishments, he has attended 15 Reciprocal Meat Conferences and served on the RMC Joint Host Committee between the University of Arkansas and Tyson Foods, Inc. in 2009.

These AMSA members are exemplary young scholars and their dedications to the industry make them outstanding candidates for the AMSA Distinguished Achievement Award.

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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.

 

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