Washington, D.C., December 22, 2016 — The North American Meat Institute on Thursday announced the addition of Tiffany Lee, D.V.M., and KatieRose McCullough, Ph.D., to the organization’s regulatory and scientific affairs staff. Both Lee and McCullough will join the Meat Institute January 3, 2017, as directors of regulatory and scientific affairs.
Dr. Lee joins the Meat Institute from Kansas State University’s 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 in 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.
“Dr. Lee’s impressive background in animal and veterinary sciences will be invaluable to the Meat Institute’s regulatory and scientific affairs efforts,” said Meat Institute President and CEO Barry Carpenter. “Her varied experience will ensure the Institute and broader meat and poultry industry remain at the forefront of addressing critical issues related to animal health, welfare, antibiotic use and other important topics. We are delighted to welcome her to the team.”
Dr. McCullough joins the Meat Institute from Colorado State University, 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.
“Dr. McCullough’s diverse experiences and deep understanding of animal and meat science make her a supremely qualified addition to the staff,” said Carpenter. “Her extensive knowledge of food safety issues and public health will strengthen the Meat Institute’s ability to translate research findings into sound, science-based policies and programs. We are fortunate to have her on our team.”
“Dr. Lee and Dr. McCullough will provide unparalleled, complementary expertise on a host of regulatory and scientific issues facing the meat and poultry industry,” Carpenter added. “They will enhance an already professional and highly effective staff, and will work to ensure the industry’s continued production of wholesome, nutritious and safe products.”
The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.