American Meat Institute Announces Promotions of Betsy Booren, Ph.D. and Susan BackusThursday, December 19, 2013
Washington, D.C.--American Meat Institute (AMI) President and CEO J. Patrick Boyle announced two staff promotions that will enable the Institute in continuing to serve the needs of the meat and poultry industry and its members.
Betsy Booren, Ph.D., will become vice president of scientific affairs. She will direct AMI’s scientific activities and staff AMI’s Scientific Affairs Committee. Booren joined AMI in January 2009 after completing her Ph.D. in food science and technology from Texas A&M University, her M.S. in animal science from the University of Nebraska, and her B.S. in food science from Michigan State University. Booren’s responsibilities include responding to the technical and scientific needs of AMI members and coordinating research activities for the AMI Foundation (AMIF).
In the AMIF, Susan Backus was promoted to vice president. In this role, she will manage AMIF’s research program and staff the AMI Health and Wellness Advisory Committee. Backus has been a member of the AMI team since June 1997 and is responsible for the administrative management of food safety research projects initiated by the Foundation. Backus also serves as the director of administration for the Shelf-Stable Food Processors Association, which is managed by AMI. Backus received a Bachelor of Arts in history from West Virginia University.
“These promotions recognize our colleagues’ increasing contributions to the programs and services that AMI provides to its member companies,” Boyle said. “I am confident that they will continue to serve the Institute and the industry well.”
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. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.
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