AMI Welcomes Industry Veteran Skip Seward as Vice President of Regulatory Affairs

Washington, DC—The American Meat Institute (AMI) announced today the addition of Dr. Robert A. (Skip) Seward II—a 24 year food industry veteran who has been recognized by industry, government and academia for his food safety efforts. Seward begins his new assignment at AMI on September 10th.

Seward comes to AMI after 13 years with the McDonald’s Corporation, where he developed microbiological specifications for food, packaging, equipment and restaurant operations procedures, managed food safety research and development, coordinated BSE research and direction and handled training, crisis management and regulatory affairs related to food safety. Most recently, Seward was McDonald’s director of food safety with global responsibilities.

Seward also served two 2-year terms on the National Advisory Committee on Microbiological Criteria for Foods, a panel which advises both the Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) on microbiological food safety matters. Seward holds bachelors, masters and doctoral degrees in microbiology.

“Skip Seward’s broad industry experience and in-depth knowledge of food microbiology is a tremendous asset to AMI,” said AMI President and CEO J. Patrick Boyle. “Our members will be well-served by this new addition to our regulatory team.”

In his new position, Seward will help coordinate policy development, represent industry views to government officials on major regulatory initiatives and assist AMI members with technical and regulatory issues. Seward will report to Mark Dopp, AMI's senior vice president of regulatory affairs and general counsel.

Prior to his success at McDonald’s Seward was a food microbiologist for Del Monte Corporation, Stauffer Chemical Company, General Foods Corporation and Oscar Mayer Foods Corporation.

Seward earned his doctorate in food microbiology at the University of Wisconsin, Madison, where he was a Ralston Purina Fellow. He also holds an M.S. in microbiology from Oregon State University, Corvallis, and a B.S in microbiology from Colorado State University, Fort Collins.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.