Moving ahead at AMI

by Meat&Poultry Staff
Share This:
Search for similar articles by keyword: [American Meat Institute]
WASHINGTON – Betsey Booren and Susan Backus will be taking on expanded roles at the American Meat Institute.

Booren was promoted to vice president of scientific affairs where she will lead AMI's scientific activities and staff. She will respond to the technical and scientific needs of AMI members and coordinating research activities for the AMI Foundation (AMIF). Booren received a Ph.D. in food science and technology at Texas A&M Univ. She also has a master's degree in animal science from the Univ. of Nebraska and a bachelor's of science in food science from Michigan State Univ. She has been with AMI since 2009.

Backus was promoted to vice president of the AMIF. She will manage the Foundation's research program and staff the AMI Health and Wellness Advisory Committee. Backus also is director of administration for the Shelf-Stable Food Processors Association, which AMI manages. Backus received a bachelor of arts in history from West Virginia Univ.

“These promotions recognize our colleagues’ increasing contributions to the programs and services that AMI provides to its member companies,” said Patrick Boyle, AMI president and CEO. “I am confident that they will continue to serve the Institute and the industry well.”
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Meat and Poultry News do not reflect those of Meat and Poultry News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.