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Meat Institute Hires Two New Regulatory and Scientific Staff Members

Wednesday, January 4, 2017

(North American Meat Institute)

Tiffany Lee, D.V.M., and KatieRose McCullough, Ph.D., joined the Meat Institute's regulatory and scientific affairs staff as directors of regulatory and scientific affairs.

Lee joins the Meat Institute from Kansas State University's (KSU) College of Veterinary Medicine, where she is completing her Ph.D. in diagnostic medicine and pathobiology. At KSU, she was actively engaged in interdisciplinary research in physiology, epidemiology, sociology, statistics and animal welfare. Lee's research examined beef cattle health and welfare, as well as other contemporary issues facing the meat industry, such as antibiotic use in cattle.

Before beginning her Ph.D. program, Lee was an associate veterinarian at Eastern Colorado Veterinary Services in Limon, Colorado. She is a member of numerous veterinary and livestock professional associations and has co-authored several published articles. Lee earned her Doctor of Veterinary Medicine and Master of Science in biomedical sciences at KSU's College of Veterinary Medicine in Manhattan, Kansas. She graduated with a Bachelor of Science in animal science, also from KSU.

McCullough joins the Meat Institute from Colorado State University (CSU), where she recently earned a Ph.D. in animal sciences and focused her research concerning Campylobacter and Salmonella on pork subprimals and the efficacy of pathogenic E. coli and Salmonella in beef production systems. As a graduate student, McCullough taught animal science courses at CSU and was actively involved in writing manuscripts for peer-reviewed journals, compiling industry reports, and drafting grant proposals to solicit funding. She is concurrently pursuing a Master of Public Health at CSU.

Previously, McCullough coached meat judging teams and taught meat science courses while pursuing her Master of Science in animal science at Oklahoma State University. She graduated with a Bachelor of Science in animal science from Texas Tech University, where she led extensive research projects examining beef quality, muscle biology and food safety.

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