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AMSA Honors Brenda Dismore 2015 AMSA Meat Processing Award

May 21, 2015

Media Contact: Deidrea Mabry, dmabry@meatscience.org

AMSA Honors Brenda Dismore
2015 AMSA Meat Processing Award

CHAMPAIGN, IL, May 21, 2015— The American Meat Science Association (AMSA) Dismore-Meat Processingannounced that Brenda Dismore is the recipient of the 2015 AMSA Meat Processing Award. The award, established in 1977, is sponsored by Smithfield Foods, Inc. Brenda Dismore will be honored at a special reception and awards banquet at the AMSA 68th Reciprocal Meat Conference on Tuesday, June 16, 2015 in Lincoln, NE.

Mrs. Brenda Dismore is a highly skilled and knowledgeable Meat Scientist with 20 years of experience working for some of the most recognized meat companies in the United States. Brenda began her career in supply chain, first as a production supervisor for Golden State Foods, followed by a Quality Assurance Technologist for Shurfine International. She then moved to ConAgra Foods where she continued her career in Quality Assurance and eventually transferred into Research and Development. Currently, she resides with Tyson Foods, formerly Hillshire Brands, where she has held responsibilities in quality assurance, plant management, and product/process development during her tenure with the company. In her current role as Senior Manager in Research and Development, her focus is on new innovation for the snacking category. Brenda’s success is in part due to her down to earth style that makes her an effective communicator at all levels and functions from line employee up to the CEO.

During her career, Brenda has developed over 35 new items for retail from concept to commercialization. Among her most notable professional accomplishments are her roles in the successful launch of Jimmy Dean Delights, a full line of frozen protein breakfast products, as well as the Ball Park Fully Cooked Beef Patties. She has been a key technical member on several innovation projects for the foodservice sector as well as those focused on building supply chain efficiency. She is responsible for savings in excess of $10 million dollars for the companies where she has worked. 

Brenda had a significant amount of exposure to the meat industry before beginning her career. It began with growing up in a farm family in which both her father and grandfather had worked in the meats industry. She also was a young participant of the Illinois 4-H meats judging program.  At the University of Illinois, she participated in the judging programs while earning her B.S. in Animal Science, with a Meat Science Concentration, in 1993. She then earned her M.S. from Colorado State University in Animal Science, with a Meat Science Concentration, in 1995 under the direction of Dr. Brad Morgan.

Brenda is involved in numerous activities that support and promote the meat industry. She is an active member of AMSA holding positions in the MIRC Planning Committee, Processed Meats Clinic Committee, and as the chair of the Scientific Committee. She is also a member of the Montadale Sheep Breeder Association, a leader in the local 4-H club and a mentor for FFA.  Brenda and her husband, Matthew, have two sons and live in Somonauk, Illinois.

 Brenda Dismore was nominated by Mark Schaefer, Richelieu Foods, who stated that “Brenda is an exemplary candidate for this award as she has demonstrated outstanding abilities as a specialist and researcher in meat processing.”

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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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