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University of Wisconsin Adjunct Professor Andrew Milkowski, Ph.D, Honored with the AMI Foundation Scientific Achievement Award

Friday, January 31, 2014


Atlanta, Georgia – University of Wisconsin Adjunct Professor of Meat Science Andrew Milkowski, Ph.D., today received the American Meat Institute (AMI) Foundation Scientific Achievement Award during an awards breakfast at the International Production & Processing Expo, in Atlanta, Georgia.

Milkowski previously worked for the Oscar Mayer division for Kraft Foods where he led food safety research programs.  During his tenure there, Milkowski served on AMI’s Scientific Affairs Committee.  As one of the nation’s leading experts on nitrite functionality and safety, Milkowksi was tapped to chair AMI’s Nitrite Task Force in the late 1990s. Milkowski and the task force helped advance scientific knowledge about nitrite’s safety and benefits, efforts that contributed to the National Toxicology Program’s (NTP) seminal conclusion that nitrite is not a carcinogen at the levels used. 

Milkowski served on the Foundation’s Research Advisory Committee since 1999 and was the Director of Health and Wellness at AMI for three years. He also helped lead efforts to prevent and ultimately eliminate Listeria monocytogenes on ready-to-eat meat and poultry products.

In presenting the award, AMI Chairman Greg Benedict, Chief Operating Officer and President of American Foods Group, said, “Dr. Milkowski is truly one of the nation’s brightest scientific lights in food safety and meat science.  His contributions are numerous and make him the very deserving winner of the of the 2014 AMI Foundation Scientific Achievement Award.”

Dr. Milkowski earned his Ph.D. in biochemistry in 1976 from the University of Wisconsin and his BBS from the University of Illinois.  Milkowski serves on the Executive Board of the Food Research Institute.



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