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About the Event

Don’t miss the Meat Industry Food Safety Conference, newly relaunched, this meeting will provide valuable insights for the beef, pork and processed meat industries on today’s most critical food safety issues. The conference will bring together top experts from industry, academia and government to cover such topics as pathogen control, foreign material control, recall preparedness, interventions, use of laboratory data, auditing, industry innovation, and much more. With a focus on idea-sharing and peer to peer discussions, this conference will provide practical problem solving for the entire industry, large and small.

In addition to the sessions, the conference provides outstanding networking opportunities, and a supplier showcase featuring the latest food safety solutions.

For sponsorship and table top exhibit opportunities, please contact Jim Goldberg, Director Member Recruitment & Outreach, 202.587.4206

Who Should Attend?

Management and other employees with responsibilities in food safety, technical services, HACCP, microbiology, and regulatory affairs.

To facilitate open dialogue, access to the sessions has been closed to the press. We appreciate the support of our trade press and are happy to work with our media partners to facilitate interviews where available. For any questions, please contact Sarah Little, Vice President of Communications, (202) 587-4263

Hotel Information

Hilton Rosemont / Chicago O’Hare
5550 N. River Road
Rosemont, Illinois, 60018
Phone: (847) 678-4488
Hotel Website

Click here for online reservations

To make reservations in the NAMI block, call the hotel directly at 1-847-678-4488 and reference the group code NAMI. The cutoff date to make reservations is no later then August 13, 2019. Reservations requested after this date will be based upon availability. The negotiated rate is $169 per night for single or double occupancy.

For sponsorship and table top exhibit opportunities, please contact Jim Goldberg, Director Member Recruitment & Outreach, 202.587.4206



Media Partners

Robert Elder

Robert Elder

Sr. Director FSQA/Regulatory Compliance
Seaboard Triumph Foods

Robert Elder is the Senior Director FSQA Regulatory Compliance and Food Safety for Seaboard Triumph Foods. Robert partners and oversees multiple pork processing facilities working with senior management, sales, operations and FSQA staff as part of his responsibility to ensure all products and programs meet regulatory and food safety requirements. Robert has been overseeing animal welfare, regulatory compliance, food safety and sanitation programs for over 15 years with Seaboard Foods and prior, having spent several years working in preharvest food safety and epidemiology research for USDA ARS resulting in several peer review publications and development of Industrial food safety diagnostics.

Robert grew up on a family farm in northern Kansas. Attended Kansas State University receiving a BS in Microbiology, an M.S. Degree in Veterinary Sciences at University of Nebraska Lincoln and a PhD in Medical Sciences from the University of Nebraska Medical Center, Omaha. Robert has been a member of the NAMI Animal Welfare Committee for over 15 years and served as co-chairman for the committee for two terms. Robert has PAACO, PCQI, HACCP and SQF certifications.

Presentation: Best Practices in Monitoring and Control

Kristie Grzywinski

Kristie Grzywinski

Technical Director
Safe Quality Food Institute

Kristie Grzywinski, Technical Director for the Food Marketing Institute’s Safe Quality Food (SQF) Institute, is responsible for delivering education solutions for SQF professionals, including SQF practitioners, consultants and auditors in support of SQF Institute’s globally-recognized food safety and quality management standard. Grzywinski has made a career of training and education in the foodservice and food manufacturing industries, including the National Restaurant Association’s ServSafe® training program and Mérieux NutriSciences public and custom training courses. She is a passionate member of the Association for Women in Science and mentor to future food safety professionals with the International Association for Food Protection.

Presentation: The Global Food Safety Initiative (GFSI) Panel Discussion: What We’ve Learned and What’s Next

Mindy M. Brashears

Dr. Mindy M. Brashears

Deputy Under Secretary for Food Safety

Dr. Mindy M. Brashears is the U.S. Department of Agriculture’s (USDA) Deputy Under Secretary for Food Safety. Dr. Brashears comes to USDA from Texas Tech University where she was a Professor of Food Safety and Public Health and the Director of the International Center for Food Industry Excellence.

Dr. Brashears’ research program focused on improving food safety standards to make an impact on public health. Her work evaluated interventions in pre- and post-harvest environments and on the emergence of antimicrobial drug resistance in animal feeding systems. Dr. Brashears also led international research teams of students and faculty to Mexico, Central and South America to improve food safety and security in these sectors and to set up sustainable agriculture systems in impoverished areas. She taught courses in food microbiology and food safety and offered industry training opportunities in Hazard Analysis and Critical Control Points (HACCP), food sanitation, recalls and food security.

Dr. Brashears has been nominated to be USDA Under Secretary for Food Safety. She is a past-Chair of the National Alliance for Food Safety and Security and of the USDA multi-state research group. She is a Fellow of the National Academy of Inventors and has received numerous awards including the International Association for Food Protection Laboratorian Award, the American Meat Science Association (AMSA) Distinguished Research Award, the AMSA Distinguished Industry Service Award and was listed in the National Provisioner’s Top 25 Future Icons in the Beef Industry. She has an extensive publication record in peer-reviewed journals and has been invited to speak at national and international events on the topics of her research to give keynote addresses. Her research has resulted in more than 20 patents/patents pending for her innovative approach to improving food safety in the food supply.

Under Dr. Brashears’ leadership, the Food Safety and Inspection Service will continue its mission of protecting the public’s health through the implementation of its three strategic goals: Prevent Foodborne Illness and Protect Public Health; Modernize Inspection Systems, Policies, and the Use of Scientific Approaches; and Achieve Operational Excellence.

Presentation: FSIS Update: Regulatory Initiatives and Food Safety Challenges

Craig Hedberg

Craig Hedberg

Professor, Division of Environmental Health Sciences
University of Minnesota

Craig Hedberg is a professor in the Division of Environmental Health Sciences at the University of Minnesota’s School of Public Health, serves as the Major Chair for the Public Health Practice Major, and is the academic co-director for Minnesota’s Integrated Food Safety Center of Excellence; one of six Centers of Excellence established by CDC in response to the Food Safety Modernization Act.

Dr. Hedberg conducted outbreak investigations and supervised the foodborne disease surveillance program at the Minnesota Department of Health for 15 years. Among his signature accomplishments at MDH was the development of Team Diarrhea, a student work force dedicated to conducting foodborne illness investigations. Student worker teams are now being developed by many other states in an effort to improve foodborne outbreak responses.

Since joining the faculty at the School of Public Health, where he teaches and conducts research on foodborne disease surveillance, Dr. Hedberg has been a key contributor to the Council to Improve Foodborne Outbreak Response’s (CIFOR) Guidelines for Foodborne Disease Outbreak Response.

Dr. Hedberg has developed an international reputation for his standing as an expert in the public health surveillance and control of foodborne diseases.

Presentation: Connecting the Dots in Outbreak Investigations

Sherri Williams

Sherri Williams

Regional Beef Technical Services

Sherri attended Colorado State University in Fort Collins, Colorado and graduated in 1994 with a Bachelor of Science in Equine Science and a minor in Anatomy and Neurobiology. Sherri continued on with her coursework as a graduate student in the Meat Science program where she graduated in 1996 with a Master of Science in Animal Science – Meat Microbiology.

Sherri has worked in the beef industry since graduating from Colorado State University in 1996. She has over 20 years of experience in the food safety and quality assurance and animal handling areas and has held varying positions as a HACCP/QA Superintendent, Quality Assurance Manager, and a Corporate Director of Food Safety. Sherri worked for Swift & Company from 1996 to 2007, when she joined Food Safety Net Services as the VP of Auditing and Consulting Services. In 2010, Sherri returned to JBS as a corporate Director for Food Safety and Regulatory Affairs for the beef division. Currently, she is the Head of Technical Services for JBS Regional Beef, in that capacity she has responsibility for five (5) facilities across the US in the areas of regulatory affairs, food safety, and quality assurance of the products that those facilities produce to include animal handling. Sherri has been a member of the National Advisory Committee on Meat and Poultry Inspection (NACMPI) since 2014.

Presentation: Recall Investigations: Lessons Learned Panel Discussion
A Closer Look at Salmonella in Beef

Brian Covington

Brian Covington

Vice President, Food Safety and Quality
Lopez Foods

Brian Covington is currently the Vice President, Food Safety and Quality Systems at Lopez Foods. Brian’s responsibilities include overseeing all food safety and quality programs for both the Lopez and Dorada Foods facilities.

Before joining Lopez, Brian was well known for his role with Keystone Foods. He has served two terms on the National Advisory Committee for Meat and Poultry Inspection. He is the past Chairman of the Board for the Southwest Meat Association and is the Treasurer of the global non-profit organization, SSAFE. He has also served as co-chair of the Inspection Policy Committee for the North American Meat Institute in the past as well.

Brian received his undergraduate degree from Texas A&M University. He also has received a Master’s Degree in Ruminant Nutrition and a Master’s Degree in Meat Science from Texas A&M.

Presentation: Tackling Foreign Material Contamination: Prevention and Reaction

Jennifer Williams

Jennifer Williams

Vice President of Food Safety & Quality Assurance
Fresh Meats

Jennifer is responsible for leading the Food Safety & Quality Assurance Team Members within the Fresh Meats Business Unit. Providing for her family, serving our work family and contributing safe, nutritious food for millions of families world-wide is the driving force in her life. In 2018, Jennifer accepted the opportunity to lead the Tyson Foods Women’s Business Resource Group. Prior to her current role, Jennifer held several positions over a 20-year period related to food safety, quality and regulatory compliance. During her tenure within the Tyson Fresh Meats Corporate FSQA Team, Jennifer has been part of a world-class team partnering in food safety research and innovation ideas, including development of pathogen risk mitigation systems recognized by industry, academia and regulatory experts as gold standards and basis of industry wide best practices. Jennifer earned her Bachelor of Science degree from Graceland University and a Masters of Science degree from the Kansas State University. She and the Tyson Fresh Meats FSQA team serves on several industry food safety and regulatory leadership groups. Jennifer serves within the Beef Industry Food Safety Council as an executive committee member and is the current co-chair of the North American Meat Institute’s Food Safety and Inspection Affairs Committee.

Presentation: Understanding Salmonella Control in Product and Environment

Joel C. Coble

Joel C. Coble

Senior Director, Food Safety and Quality Assurance
Tyson Fresh Meats Pork Division

Joel C. Coble is the Senior Director, Food Safety and Quality Assurance, for the Tyson Fresh Meats Pork Division, located in Dakota Dunes, SD.

Joel has over 40 years of experience in the meat industry; in the areas of food safety, quality assurance, operations, sanitation, regulatory compliance, food defense, research and development, laboratory services, and humane handling of livestock.

Since 1996, Joel has been a participating member of the NAMI Pork Packer Committee (formerly the AMI Inspection Committee) and was Co-chairperson of the AMI Inspection Committee in 2011 and 2012.

Joel is an ASQ Certified Quality / HACCP Auditor and is a PAACO certified meat plant auditor.

Joel holds a B.S. in Microbiology from Montana State University and a M.B.A. from the University of Louisville.

Presentation: A Practitioner’s Reflections on the use of SPC/SQC in Processing
The New Swine Inspection System: Panel Discussion

Kevin Guernsey

Kevin Guernsey

Global R&D Manager – Meat, Poultry & Seafood

Kevin Guernsey is currently the R&D Manager focusing specifically on global developments for the Meat, Poultry and Seafood industries at Intralox. Intralox is a global provider of conveying solutions, particularly in direct food contact conveyance. In this role, Kevin works directly with customers to understand the challenges and needs within the industry and then transforms that information into new developments within the conveying segment. These solutions range from new designs, systems, materials, accessories, information and services. In his 21 years with Intralox, Kevin has played several roles all within product development at Intralox starting as a New Product Engineer as well as Lead Engineer for a development team and holds a number of patents in his field. Kevin received his Bachelor of Science from the University of Southern Mississippi.

Presentation: Detection Capabilities and Technology Review

Jessica Burke

Jessica Burke

Senior Manager, Technical Services,

Jessica Burke is currently the Senior Manager of Technical Services for BRCGS. With over 17 years of experience, Jessica began her career in a Food Analysis Laboratory and has since held various roles in Quality Assurance and Food Safety in the Food Manufacturing Industry.

She started her career in an environmental and food testing laboratory. Responsible for a team of technicians and the Lab’s day to day operations, they collectively serviced some of the largest food manufacturers and universities in the tri cities.

Later, Jessica took on the role of Quality Assurance Supervisor at Maple Leaf Foods where she helped strengthen the teams’ food safety systems and helped lead the Hamilton plant in achieving their BRC Food certification.

Next, Jessica joined the Fortinos manufacturing plant which services/distributes to all of their Grocery Stores (owned by Loblaw’s). Fortinos goal was implement a variety of strict food safety protocols and achieve SQF certification. This was achieved and the plant consistently received commendable regulatory and third party audit results.

More recently, Jessica joined the BRCGS team where she has overall responsibility for the Americas Technical Team, and is the technical expert and manager for the Gluten-Free Certification Program and Plant-Based Certification Program.

Presentation: The Global Food Safety Initiative (GFSI) Panel Discussion: What We’ve Learned and What’s Next

Jeremiah Johnson

Jeremiah Johnson

Corporate Manager, Regulatory Compliance
Hormel Foods

Jeremiah Johnson is the Corporate Manager of Regulatory Compliance and Food Safety at Hormel Foods, where he is responsible for implementing and training food safety and regulatory expectations in both USDA and FDA regulated facilities. He is also a PC lead instructor for both human and animal food. Jeremiah has worked at Hormel for 12 years and previous roles have included management of QA departments at a dry sausage production facility in Iowa and a pork slaughter and further processing facility (Farmer John) in California. He has a Bachelor of Science in Mathematics from Iowa State University.

Presentation: Recall Investigations: Lessons Learned Panel Discussion

Dane Bernard

Dane Bernard

Managing Director
Bold Bear Food Safety

Dane Bernard has spent over 40 years in the food safety profession and currently manages his own consulting business. Dane holds B.S. and M.S. degrees in Food Science. Prior to his retirement, he was Global Vice President of Food Safety and Quality at Keystone Foods. Before joining Keystone, he worked for the trade association now known as GMA. He served for seven years on the US National Advisory Committee for Microbiological Criteria for Foods, participated on several International and US work groups as an invited expert, and has over 80 food safety related publications.

Presentation: Focusing Food Safety on Public Health Outcomes

Megan Kenjora

Megan Kenjora

Senior Manager of Food Safety Culture
The Hershey Company

Megan Kenjora is the Senior Manager of Food Safety Culture at The Hershey Company. She leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience in building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures. She helps build culture-enhancing capabilities and awareness across the industry by engaging with several influential organizations such as the Global Food Safety Initiative (GFSI) Technical Working Group for Food Safety Culture and The International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. She is a combat veteran who served eight years in the U.S. Army and came to Hershey from Raytheon Intelligence Information systems where she specialized in adult learning for various human intelligence collection courses. Megan holds an MPA from Penn State University, a BA in Political Science and Classics from Bucknell University, and Korean linguist certification from the Defense Language Institute.

Presentation: Building a Better Food Safety Culture

Robert Rogers

Robert Rogers

Senior Advisor Food Safety & Regulation
Mettler-Toledo Product Inspection Division

During Robert's 23 years of experience of various commercial and technical roles within METTLER TOLEDO he has facilitated customer's development of food safety programs around METTLER TOLEDO technology.

In this strategic role, Robert provides clients with expertise in the fields of current regulation and compliance within the food industry as they relate to product inspection solutions. Robert has provided consultative services to clients which have delivered value in their systems suitability and efficiency. His consultation has covered areas such as process capabilities, validation and verification, maximize efficiencies through proper system identification and placement, all within the scope of customer's limitations and resources.

Presentation: Detection Capabilities and Technology Review

James S. Dickson

Dr. James S. Dickson

Professor, Department of Animal Science
Iowa State University

Dr. Dickson is currently a Professor in the Department of Animal Science and the Inter-Departmental Program in Microbiology at Iowa State University. Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.

He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and a Certified Food Technologists with the Institute of Food Technologists. Dr. Dickson is currently serving on the National Advisory Committee for Microbiological Specifications for Foods.

Presentation: Pathogen Growth in Alternatively Cured Products During Cooking and Cooling and Processing Deviations

Tracie G. Sheehan

Tracie G. Sheehan

VP Technical Services
Mérieux NutriSciences

Tracie Sheehan is currently leading Technical Services at Mérieux NutriSciences (Silliker) which provides our customers with auditing, consulting, training, and labeling services. Prior to this role she served as Chief Health, Quality & Sustainability Officer for ARYZTA for 7 years. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs for 8 years and Kellogg Company for 11 years.

Tracie is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska. She has previously chaired the Scientific Advisory Committee of the American Meat Institute. She served on the National Academy of Sciences Food and Nutrition Board, International Life Sciences Institute (ILSI) Allergy and Immunology Institute, and ILSI Food Toxicology and Safety Assessment Committee. She served on the Joint Institute for Food Safety and Applied Nutrition Advisory Council and the National Center for Food Safety and Toxicology Advisory Council. She received her Ph.D. in Analytical Chemistry from the University of South Carolina.

Presentation: The Global Food Safety Initiative (GFSI) Panel Discussion: What We’ve Learned and What’s Next

Bradley Marks

Dr. Bradley Marks

Michigan State University

Dr. Bradley Marks is professor biosystems and agricultural engineering, and food science, at Michigan State University. He currently leads an interdisciplinary research team focused on food safety engineering, particularly microbial inactivation modeling and improving methods for validating pathogen control processes for ready-to-eat foods. His research program has been continuously funded by competitive federal grants for over 24 years, in addition to numerous funded projects and partnerships with industry associations and individual companies.

Presentation: Changes and Challenges in Lethality and Stabilization

Katie Hanigan

Katie Hanigan

Vice President of Food Safety and Quality
Smithfield Foods

Katie Hanigan is the Vice President of Food Safety and Quality of the Fresh Pork Division for Smithfield Foods. Katie has 38+ years of industry experience which includes an extensive background in food safety, quality and laboratory systems. Katie served as the Chairman of the American Meat Institute Inspection Committee and was a past appointee to the Secretary of Agriculture’s Food Safety Committee. Katie is an active participant on National Pork Board and North American Meat Institute committees that address industry initiatives and concerns. Katie earned her undergraduate Science Degrees from Iowa State University and her MBA from Bellevue University.

Presentation: The New Swine Inspection System: Panel Discussion

Jeff J. Sindelar

Jeff J. Sindelar, Ph.D

Associate Professor
University of Wisconsin-Madison

Jeff Sindelar is an Associate Professor and Extension Meat Specialist in the department of Animal Sciences at the University of Wisconsin-Madison. He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2002, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences and was promoted as Associate Professor with tenure in Fall of 2012. Jeff joined the Food Research Institute in 2009 as an Affiliate Faculty and has served on their Executive committee since 2012.

In his University of Wisconsin faculty capacity, Jeff provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities. Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. His research program thrusts have focused on food safety investigations regarding thermal processing, alternative curing, and other relevant processed meat food safety technologies and strategies. He holds 1 patent; has published 7 monographs/book/book chapters, over 30 refereed journal articles, and over 85 abstracts. Jeff has also given over 550 presentations on various Meat Science and Food Safety topics.

Presentation: Changes and Challenges in Lethality and Stabilization

Kendra Nightingale

Kendra Nightingale, Ph.D

Texas Tech University

Kendra Nightingale, Ph.D., joined the Tech faculty in September. She was formerly an associate professor in Colorado State University's Department of Animal Science. Her research focuses primarily on pre- and post-harvest food safety. Her work has included gaining a more comprehensive understanding of the molecular ecology and transmission dynamics of food borne pathogens throughout the human food chain, as well as identifying risk factors that contribute to loading of the human food chain with food borne pathogens and the subsequent spread of these pathogens along the food continuum. She's also interested in probing the molecular evolution and population structure of human food borne and animal pathogens, and defining the underlying genetic mechanisms responsible for observed differences in virulence phenotypes within a given pathogen species. Nightingale received her bachelor's degree in animal science and master's degree in food science from Kansas State University. Her doctorate in science and technology is from Cornell University.

Presentation: Making Salmonella Count

Curtis Pittman

Curtis Pittman

Director of Food Safety and Quality Assurance
Harris Ranch Beef

Curtis Pittman is the Director of Food Safety & Quality Assurance with Harris Ranch Beef Company where he oversees the systems designed to protect both the product in the box and the name on its side while exceeding our customers’ expectations. He joined the Harris Ranch family in 2013 as a Food Safety Manager after completing degrees from The Ohio State University and Colorado State University.

Curtis has grown to believe that education and empowerment proactively protects our consumers, our industry, and our future. He is an avid learner, wood-worker, and jiu-jitsu practitioner. He and his lovely wife, Meagan, have a rambunctious toddler whose current, go to response is, “why”.

Presentation: Root Cause Analysis and Equipment Evaluation

Randy Phebus

Dr. Randy Phebus

Kansas State University

Dr. Randy Phebus is from Waverly, Tennessee, a small town 70 miles west of Nashville. He attended the University of Tennessee in Knoxville from 1981-1992, earning B.S. (Animal Science), M.S. and Ph.D. degrees (Food Science). Dr. Phebus joined the K-State ASI department in 1992 and has a 30% teaching and 70% research appointment within the Food Science discipline group. He teaches both undergraduate and graduate level courses in Food Science and is active in the distance learning Global Campus Food Science program and student recruitment. He specializes in food microbiology, food safety, food biosecurity and defense, and public health.

Dr. Phebus coordinates an active applied food safety research program. He is a member of the K-State Food Science Institute, currently serving as its Interim Director. Dr. Phebus holds graduate faculty status in Food Science, Animal Sciences, and Pathobiology. He works closely with food processors, regulators, and technology providers across the country to improve food quality and safety through laboratory-based and processing-based research and troubleshooting activities. Recently, the U.S. Secretary of Agriculture appointed him to the National Advisory Committee on Meat and Poultry Inspection.

Presentation: Salmonella in Pork and Intervention Update

Alex Brandt

Dr. Alex Brandt

Chief Science Officer

Dr. Alex Brandt serves as the Chief Science Officer for Food Safety Net Services (FSNS). In his role with FSNS, Dr. Brandt oversees all scientific affairs undertaken by FSNS including contract research projects, technical services, and regulatory guidance. Dr. Brandt received his B.S. in Food Science & Technology from Texas A&M University, his M.S. in Food Science & Technology from Texas A&M University, and his Ph.D. in Animal Science from Texas Tech University. All of Dr. Brandt’s M.S. and Ph.D. research was focused on Food Microbiology.

Presentation: Making Salmonella Count

Jeff Youngs

Jeff Youngs

Prospection Solutions LLC

Jeff Youngs is the President and C.E.O. of Prospection Solutions LLC. Recognizing the need of Food Safety Solutions in the Meat processing Industry, Jeff has led the Prospection Engineering team in developing the latest technology in Low-Density Foreign Material Inspection, capable of inspecting 40,000lbs of meat per hour. Jeff’s entire background has been in engineering and automation in the food and medical packaging industry. His innovative inspection design won the engineering project of the year for a fortune 100 medical device company. The Prospection Food Safety Solutions include: Low Density Foreign Material Inspection Systems, an Extrusion Grinder that removes bone and foreign material during the grind, and Seal/Label Inspection for Roll Stock Machines and Tray Sealers.

Jeff grew up in the Quad Cities area of Illinois where he learned the value and reward of working hard on a family farm. He earned a B.S. Degree in Industrial Engineering from Central Missouri State University, where he was Captain of the Rugby Team and took the team to the Houston Invitational National Championship game. He increased his knowledge in the Meat Industry while working as the Director of Industrial Engineering for Farmland Foods. His hobbies include barbeques for friends and family, and quail and pheasant hunting over his German Shorthair Pointers. He is an America Royal Barbeque Grand Champion and Kansas State Barbeque Champion. Jeff is a member of FPSA, NAMI and AAMP.

Presentation: Detection Capabilities and Technology Review

Angela Siemens

Dr. Angela Siemens

Vice President Food Safety, Quality & Regulatory

Dr. Angie Siemens is the Vice President of Food Safety, Quality & Regulatory for Cargill in Wichita, Kansas. She is responsible for food safety issues and quality management systems and processes in approximately 40 beef, turkey, egg, case-ready and processing facilities in North America. She also oversees the food safety issues of meat co-packers and meat and ingredient suppliers.

Angie served as BIFSCo Chairman in 2014/15. Prior to her tenure at Cargill, she worked as Vice President of Food Safety and Technical Services for Smithfield Packing Company in Smithfield, Virginia. Angie also worked at the Oscar Mayer Foods Division of Kraft Foods in Madison, Wisconsin, and Beatrice Cheese. She served a year as a Congressional Science Fellow to the US House of Representatives, Committee on Agriculture, Washington, DC. The National Provisioner named Angie as one of 25 Future Icons.

Angie received a Ph.D. in Meat Science and M.S. in Animal Science from the University of Missouri, Columbia and a B.S. in Animal Science from Purdue University, West Lafayette, Indiana. She received the 2010 Purdue University College of Agriculture Distinguished Alumni award. Angie grew up on a diversified grain and livestock family farm in eastern Indiana, and participated in 4-H, FFA and livestock judging.

Angie is married to Dr. Mike Siemens, Vice President Business Development, Arrowsight Global Agribusiness and they have one son, Nicholas (age 17).

Presentation: A Closer Look at Salmonella in Beef
Recall Investigations: Lessons Learned Panel Discussion

Barb Masters

Dr. Barb Masters

Vice President of Regulatory Policy, Food and Agriculture
Tyson Foods, Inc

Dr. Barb Masters is the Vice President of Regulatory Policy, Food and Agriculture at Tyson Foods, Inc., where she provides regulatory vision and support for food safety and quality policies and procedures. She serves on the Board of Directors for GFSI.

Prior to joining Tyson Foods, Dr. Masters served as the Global Vice President for Food Safety and Quality at Keystone Foods. She served as the key technical resource for the plant teams across the globe. Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely to advise with the meat and poultry industry to ensure regulatory compliance.

Dr. Masters served as Administrator of the Food Safety and Inspection Service where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. She was responsible for re-energizing the Agency’s training program and ensuring training reflected national policies.

Dr. Masters holds her Doctor of Veterinary Medicine degree from Mississippi State University and a Food Animal Internship from Kansas State University.

Presentation: Recall Investigations: Lessons Learned Panel Discussion

Brenden McCullough

Brenden McCullough

Vice President of Technical Services
National Beef Packing

Brenden McCullough is currently the Vice President of Technical Services for National Beef Packing. He has been in the industry for 28 years spending most of that time in the food safety field. Brenden has spent 8 years in the Technical Service division with IBP where he worked in numerous plants, the corporate office and as a QA Manager. He has been at National Beef for 20 years and has been involved in NAMI, BIFSCO, SWMA, STEC CAP Grant, and many other industry committees over the years.

Presentation: A Closer Look at Salmonella in Beef

Aaron Asmus

Aaron Asmus

Director of Lab Services and Refrigerated Foods Product Development
Hormel Foods

Aaron Asmus has been a part of Hormel Foods Research and Development for 17 years. Prior to his current role of Director of Lab Services and Refrigerated Foods Product Development, he spent 10 years working in product development for both Jennie - O Turkey Store and Hormel Foods. While in product development, Aaron worked on projects pertaining to RTE meats, fresh meat, applied meat science research, Compleat's shelf stable meals, SPAM, Chi Chi's salsa and tortillas, Dinty Moore beef stew, Hormel Chilli, canned chicken, and the development of new thermal process technologies.

In his current role, Aaron provides scientific basis and direction for all of Hormel's food safety policies and research, as well as manages the Hormel Foods Chemistry Lab, Microbiology Lab, Food Safety Research Lab, Sensory/Shelf Life Lab, and Thermal Process Authorities. In addition, Aaron also manages the Refrigerated Foods Product Development team.

Aaron grew up on a farm in rural, western Iowa and graduated from Iowa State University, with a B.S. in Animal Science and a M.S. in Meat Science.

Presentation: Going Local? How to Get the Most Out of In-house Labs

Barry Wiseman

Barry Wiseman

Senior Director of Technical Services and Research and Development
Triumph Foods

Barry Wiseman is the Senior Director of Technical Services and Research and Development for Triumph Foods. Barry has a BS and MS in animal science, his DVM from the University of Illinois and a PhD from the University of Minnesota. He is an active member of the American Association of Swine Veterinarians, American Veterinary Medical Association, American Association of Veterinary Laboratory Diagnosticians, and American Society for Microbiology. He has focused his career on the swine industry from various aspects of genetics and breeding to multi-site swine production systems to the eradication and prevention of swine disease. He is currently serving as chair of the Scientific Affairs Committee at the North American Meat Institute.

Presentation: The New Swine Inspection System: Panel Discussion

Christopher Young

Christopher Young

Business Development Manager
Anritsu Infivis, Inc.

Christopher Young is the Business Development Manager at Anritsu Infivis and is primarily focused on creating new solutions within the inspection solution marketplace both from an equipment and service offerings standpoint that help meet customer’s evolving needs. For over 20 years Chris has held positions in Product Management and Sales roles within 3 inspection companies focusing on food product inspection using x-ray, metal detection and checkweighing equipment. Our customers are driving development though a long-term focus on increased levels of equipment sanitary design and interconnectivity with their quality/MES/SCADA data platforms. He has a Bachelor of Science Mechanical Engineering from University of Illinois, Chicago.

Presentation: Detection Capabilities and Technology Review

Registration is closed.

Special Accommodations

All NAMI and Foundation for Meat & Poultry Research & Education educational programs are accessible to persons with disabilities. Please let us know your needs in advance if you require special accommodations or auxiliary aids. Please contact us for more information.


Foundation for Meat & Poultry Research & Education is committed to providing an optimal educational experience for attendees. Foundation for Meat & Poultry Research & Education reserves the right to deny admission either in advance or on-site to anyone whom the Institute believes will disrupt the conference or hinder the learning experience. This decision will be based in part upon the individual's history and/or the history of the organization with whom the person is affiliated. If you have any questions about whether or not you will be admitted to the conference, please contact NAMI Vice President of Communications, Sarah Little, 202.587.4263, slittle@meatinstitute.org.

All requests for refunds are subject to a $50 processing fee per person. Refunds will be issued if written notification is postmarked or faxed by August 9th, 2019. No refunds will be given after this date. Substitutions may be made in writing at any time.

Please contact us for more information or registration questions, Nicole Vetsch, Manager, Meetings & Conference Services, 202.587.4200