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AMI Foundation Honors Dr. Dell Allen of Cargill Meat Solutions With 2003 Scientific Achievement Award

Saturday, November 1, 2003
 

Chicago - The AMI Foundation (AMIF) tonight honored Dr. Dell Allen, vice president of technical services and food safety at Cargill Meat Solutions, with its Scientific Achievement Award. The award was announced during the 2003 American Meat Institute Chairman's Gala at the Field Museum in Chicago.

Dr. Dell Allen has spent 15 years leading Cargill Meat Solutions' food safety efforts. At Cargill, he has been a food safety pioneer, overseeing the development and implementation of numerous food safety technologies that have benefited not just Cargill, but ultimately the entire meat industry.

Since his days on the faculty of Kansas State University, Dr. Allen has been known as an outstanding teacher. In the early 1990s, he led the adoption of HACCP long before it was a federal mandate. His leadership in food safety research and technology has made a real and measurable difference in reducing microbial pathogens in the meat industry.

Dr. Allen also led the way in forging strong working relationships between industry and regulators, legislators, customers and even among competitors. He has served on the faculty of AMI's Beef Best Practices workshop and has made hundreds of presentations to his industry colleagues, other scientists and to policymakers - all in the name of enhanced food safety.

He also served as president of the American Meat Science Association in 1997 and is the recipient of AMSA's Signal Service Award.

One of the lesser-known but very important aspects of Dr. Allen's career has been his support of intercollegiate meat judging. This support is testament to his passion for enhancing meat science education.

"For many years, his leadership in food safety research and technology has significantly enhanced the safety and quality of our products," said AMI Chairman Richard Searer, group vice president, Kraft Foods North America and president, Oscar Mayer, Pizza & Food Service.

Allen joined Cargill in 1988. He served on the faculty of Kansas State University from 1966 to 1988. He received hi Bachelor of Science from Kansas State University in 1961, his Master of Science form the University of Idaho in 1963 and his Ph.D. from Michigan State University in 1966.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.


For more information contact:
Dan Murphy
Vice President, Public Affairs
703-841-3624
dmurphy@meatinstitute.org
Josee Meehan
Senior Manager, Public Affairs
703-841-3641
jmeehan@meatinstitute.org

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