SAVOY, IL — C. Lynn Knipe, associate professor of food science technology and animal sciences at The Ohio State University, was the recipient of the 2003 American Meat Science Association (AMSA) Meat Processing Award. The award was presented June 18 at the 56th Annual Reciprocal Meat Conference held in Columbia, Missouri. The AMSA Meat Processing Award is given to a researcher or specialist in the field of meat processing in recognition of their outstanding achievements in the meat industry. This award was sponsored by OSI, Aurora, Illinois.

Born in Lancaster, Ohio, Knipe grew up on a small livestock farm; his interest in meat science began when his parents bought a meat plant near New Lexington, Ohio. After graduating from The Ohio State University in 1978, he continued his education at Iowa State University and was awarded his Ph.D. in meat science. Knipe worked two years at Hillshire Farm Company in research and development, and then returned to the Meat Export Research Center at Iowa State. While there, he engaged in some of the first processing research related to the unique characteristics of processed meat products for export markets.

Knipe joined the faculty at The Ohio State University in 1997. One of his most significant contributions to his industry clientele is the leadership he has given to Hazard Analysis and Critical Control Point (HACCP) and food safety programs.

The American Meat Science Association professional society was formally incorporated in 1964. Its unique role is to provide the forum for all interests in meat—commercial, academic, government, and consumer—to come together in a reasoned, scientifically based atmosphere to address the needs of the processing and marketing segments of industry, the consuming public, its own members, and others in the biological and nutritional sciences.

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