The American Meat Science Association’s (AMSA) new board members began their terms at the conclusion of the 2016 AMSA 69th Reciprocal Meat Conference (RMC) in San Angelo, Texas. The new members to AMSA’s Board of Directors include:
• Dr. Rhonda Miller, Texas A&M University
• Dr. Dustin Boler, University of Illinois
• Amy Steward, Tyson Foods, Inc.
• Dr. Dale Woerner, Colorado State University (2018 RMC Chair)
Board members continuing their terms include: president, Dr. Steve Goll, Tyson Foods, Inc.; past president, Dr. Bucky Gwartney, USDA; treasurer: Steve Campano, Hawkins, Inc. and directors: Sharon Beals, US Foods (2017 RMC Chair); Dr. Gretchen Mafi, Oklahoma State University; Dr. Robert Maddock, North Dakota State University; Dr. Andrew Milkowski, University of Wisconsin-Madison; Dr. Lauren Sammel; Johnsonville Sausage Company; and Dan Schaefer, Cargill Beef. The AMSA Board looks forward to working in the coming year to create opportunities for our members to collaborate and excel in service to science and society.
“The new AMSA board is a group of hard working, energetic individuals that have a passion for the many activities that will help continue to shape the future of our association. These activities include a solid judging program that continues to expand, a Foundation that is growing and thinking very strategically, a strong and robust student association, our ever expanding educational activities, a new AMSA journal and the meat science lexicon project. All of this is possible due to the active participation of our members and their generosity of time, talents and financial support. With the combined talent and collaboration on our board, I look forward to working with them to help drive hard for results and have fun along the way,” stated Steve Goll, AMSA Board President.
Dr. Miller has been an active member of AMSA since 1979 serving as a Director from 1998-2000 and on numerous AMSA committees. She has been an invited speaker at many AMSA Reciprocal Meat Conferences (RMC). Miller is the recipient of the 1992 AMSA Distinguished Achievement Award, 2006 AMSA Distinguished Teaching Award and 2015 Distinguished Research Award.
When asked about her vision for the future of AMSA Dr. Miller stated, “AMSA is entering into a new era with the implementation of a new peer-reviewed science journal, a consumer-oriented web site and a task force charged with harmonizing/defining common terms used in the scientific community. The core purpose of AMSA is to “create and apply science to efficiently provide safe and high quality meat” and to do this across all meat and poultry species. AMSA is the voice of meat science and we have needed to increase our presence and resources to position ourselves as the scientific resource for academics, industry, government and consumers. When a consumer has a question about meat, they should obtain their information from a credible source, our consumer-oriented web site. Academic, industry and government scientists need science-based information across all meat and poultry species. The development of a peer-reviewed science journal that is inclusive of all species is imperative. Finally, unifying terms for all segments of the industry is critical to effective communication.”
Rhonda Miller earned a B.S. degree in 1978 (Agricultural Journalism), an M.S. degree in 1982 (Animal Science) and a Ph.D. degree in 1983 (Animal Science) from Colorado State University. She conducted her dissertation research at the Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Nebraska.
From 1983 – 1988, Dr. Miller was Director of Research and Development for Monfort, Inc., where she developed a research program for the portion and processed foods divisions. In 1988, Dr. Miller joined the Animal Science faculty at Texas A&M University as an Assistant Professor, was promoted to Associate Professor in 1993 and to Professor in 1999. She has taught graduate and undergraduate meat science courses and has taught in the Food Safety and Inspection Service Training programs. Dr. Miller has developed a research program to investigate pre- and post-harvest factors impacting red meat quality, shelf-life, and safety. Currently, she is supervising 4 M.S. and 2 Ph.D. graduate students. Dr. Miller’s research program has been supported strongly by outside grant support from industry associations, private industry, and government, totaling over $8 million in awards. She has published 120 scientific peer-reviewed articles and 144 abstracts, given 44 invited papers, published eight book chapters, and trained 58 graduate student and two post-doctoral research associates. She was identified as leader in meat science research in the May, 2008 Meatingplace magazine where her research program was the featured article.
According to AMSA Executive Director Thomas Powell “Rhonda brings with her a wealth of experience and ideas will help her lift AMSA to the next level of service to the meat science community. I look forward to working with Rhonda and all of the board members in the coming year.”