Champaign IL – The American Meat Science Association (AMSA) is excited to announce Dr. Phillip Minerich will present on “Delivering High Quality Meat Proteins to the Changing Diet of a Growing Population” Tuesday, June 19 at the AMSA 65th Reciprocal Meat Conference at North Dakota State University in Fargo, North Dakota.
Significant populations around the world are challenged each day to consume a healthy, nutritious and balanced diet. The consumption of meat plays an important role in achieving these objectives. Dr. Minerich will talk about how advancements in food engineering, technology, science and safety have contributed to improve methods for food preparation, processing and preservation, especially when it comes to delivering meat proteins to consumers around the world.
During his 35-year career with Hormel Foods, Dr. Minerich has held various management positions in Quality Control, Corporate Sanitation, Production and R&D including Food Technology, Package Development and Food Safety Interventions. He was promoted to Director of Research in 2003 followed by a promotion to Vice President – Research and Development in 2005. He currently manages the R&D teams responsible for all product, process & package development, applied research, microbiology, chemistry & sensory labs, and process authorities for Hormel Foods.
Dr. Minerich holds a Bachelor of Science degree in Food Technology from The Ohio State University as well as Master’s and Doctorate degrees in Food Science from the University of Minnesota and holds 3 patents.
For more information about the AMSA 65th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12 or dmabry@meatscience.org.
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