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American Meat Institute Foundation Honors Forrest Dryden, Ph.D., With 2005 Scientific Achievement Award

Friday, October 28, 2005
 

(Chicago, Ill.) Forrest D. Dryden, Ph.D., vice president of research and development at Hormel Foods Corporation in Austin, Minn., was honored today by the American Meat Institute Foundation with its Scientific Achievement Award. The award was presented during the Chairman’s Centennial Gala, held during the International Meat, Poultry and Seafood Convention and Exposition, October 26-29 at McCormick Place.

Calling Dryden an “industry legend,” AMI Chairman Bill Buckner, corporate vice president, Cargill, Inc. & CEO, Cargill Meat Solutions Corporation said that his work has had a “profound effect” on the meat and poultry industry. He noted that Dryden has taught future meat scientists at the University of Arizona, where he was recognized by his department as Professor of the Year, served the industry while on staff at AMI in the early 1980s and set industry-wide standards for excellence for the past 25 years by insuring and enhancing the safety and integrity of Hormel Foods’ products.

Dryden also served the industry as a member of AMI’s Scientific Affairs Committee and the AMI Foundation’s Research Advisory Committee, together with similar efforts with other industry organizations.

“For many years Forrest has been an active and influential participant in AMI committee meetings and safety conferences, where he engaged and challenged his peers at other industry companies, consistently advocating higher safety standards and openness to new technologies,” Buckner said.

“Forrest helped to foster an environment that enabled the AMI Board in 2001 to declare food safety to be a “non-competitive” issue. Four years later, the incidence of many pathogenic bacteria is down dramatically and more importantly, food borne illnesses normally associated with these pathogens are down as well,” he continued. “Clearly, the career and the contributions of Forrest Dryden have had much to do with allowing us all to achieve continuing success.”

Dryden received his B.S. in animal science from Colorado State University in 1965; his M.S. in animal science from the University of Arizona in 1967; and his Ph.D. in agricultural biochemistry and nutrition from the University of Arizona in 1971.

Buckner said that upon his retirement later this year, “he will be very much missed within the industry.”


For more information contact:
David Ray
Vice President, Public Affairs
202-587-4243
dray@meatinstitute.org
Janet Riley
Sr. Vice President, Public Affairs
202-587-4245
jriley@meatinstitute.org

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