CHAMPAIGN, IL — 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.
Dr. Surendranath Suman
Dr. Surendranath P. Suman is an Assistant Professor at the Department of Animal and Food Sciences, University of Kentucky. He holds associate faculty appointments at the Center for Muscle Biology and the Graduate Center for Nutritional Sciences of the College of Medicine. His productive research program focuses on the fundamental basis and applied aspects of meat color and is continuously supported by the USDA Agriculture and Food Research Initiative Competitive Grants Program.
His is one of only a handful of people across the world utilizing proteomic tools to interpret and solve protein-based concerns in meats. He has published 35 peer-reviewed journal articles and has delivered invited presentations at conferences and institutions in the United States, China, India, Argentina, Brazil, and Germany. Suman received the American Society of Animal Science Southern Section’s Outstanding Young Animal Scientist Award – Research (2012), International Meat Secretariat Prize for Meat Science and Technology (2009), and American Oil Chemists’ Society’s Outstanding Paper Award (2006).
Dr. Lauren Sammel
Dr. Lauren Sammel began her career with Oscar Mayer, a division of Kraft Foods, in 2004. She has worked on quality and nutritional improvements, including reductions in sodium, across their portfolio of products. Lauren has had responsibility for development of all new products out of the cold-cuts division and in 2009 took leadership of the Meat Science Research group for Oscar Mayer.
She continues to lead cutting edge research of ingredients and technologies needed to achieve business strategies while leading open innovation initiatives with Universities and outside companies. She is involved in multiple Kraft organizational excellence teams to foster career development, innovation, and serves the community through volunteer work.
Lauren received both the Kraft Inventing Delicious Award and Li'l Oscar Top Manager Award in 2010. Lauren is an active member of the American Meat Science Association, serving as the chair of the Intercollegiate Processed Meats Clinic in 2007. She is also actively involved in the Muscle Foods Division of the Institute of Food Technologists, serving various positions on the IFT board as a student and professional member. Lauren has 8 published manuscripts and peer reviews manuscripts for Meat Science.
Dr. Robert Maddock
Dr. Robert Maddock is an associate professor in the Department of Animal and Range Sciences at North Dakota State University in Fargo, North Dakota, a position he has held since 2006. He is heavily involved in teaching courses in meat processing, meat evaluation, food safety and HACCP. His duties include teaching in the classroom as well as over the Internet.
Dr. Maddock serves as the co-director for the Beef Systems Center of Excellence, which is designed to grow the state’s meat processing and cattle feeding industries. He has worked with a number of graduate students, serving as chair, co-chair or committee member. His grantsmanship and collaboration shows his dedication to serving not only the citizens of North Dakota but also the nation.
Dr. Maddock’s publication record is strong and displays the breadth and depth of his capabilities in conducting and reporting research in animal and meat science. It is clear that Dr. Maddock represents someone who understands the multiple missions of the university and the need to be a great teacher, outstanding researcher, and a dedicated public servant.
Drs. Suman, Sammel and Maddock are exemplary young scholars and their dedications to the industry make them outstanding candidates for the AMSA Distinguished Achievement Award.
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.
Source: American Meat Science Association