Biography:
|
Randy Huffman joined the American Meat
Institute (AMI) Foundation in January 2000 as
Vice President of Scientific Affairs and was
promoted to President of the AMI Foundation in
April of 2008. In this capacity he is
responsible for the day-to-day activities of
the Foundation, including its research
initiatives, industry best practices
development and educational programming.
The AMI Foundation’s food safety
research agenda assists AMI members and the
industry at large in implementing solutions to
food safety and meat quality challenges and
serves as the liaison between AMI and various
scientific organizations. The AMI
Foundation sponsors research and educational
programming on the major food safety hazards
associated with meat processing. This includes
efforts to reduce E. coli O157 and
Salmonella both on the farm and within
processing facilities as well as research and
education aimed at reducing Listeria
monocytogenes in ready-to-eat meat
products. Among various responsibilities, Randy
has been a part of both the AMI Foundation-led
Listeria Intervention and Control Task
Force and the Beef Processing Best Practices
Task Force that have developed and conducted
multiple in-depth training workshops for
industry and government.
Prior to
joining the AMI Foundation, Huffman was
director of technical services at Koch
Industries, Inc., in Wichita, KS, where he
managed food safety and product development
issues at Koch Beef Company. Earlier in his
career, he served as Vice President of
Technical Services at Fairbank Farms a fresh
meat processing firm based in Ashville, NY.
Huffman received a B.S. in animal science from
Auburn University in Auburn, AL; an M.S. and
Ph.D. in animal sciences, with specialization
in meat science from the University of Florida,
Gainesville, Fla. |