Ms. Susan Backus
Meat Institute
Vice President, Regulatory and Scientific Affairs
Susan Backus is the vice president for regulatory and scientific affairs at the North American Meat Institute. In this capacity, she is responsible for nutrition and health activities, which include staffing the Health and Wellness Advisory Committee. Backus also manages staff responsible for environmental issues; international affairs; workforce; and product market and promotion on behalf of the Beef Checkoff.
Backus serves as President of the Foundation for Meat and Poultry Research and Education providing strategic planning and implementing research program efforts. The Foundation administers safety research funding on behalf of the Beef Checkoff and National Pork Checkoff. She joined the American Meat Institute in June 1997 and began working in the Foundation in 1999.
She also serves as the executive secretary of the Shelf-Stable Food Processors Association, which is managed by the Meat Institute
Backus received a Bachelor of Arts in history from West Virginia University.
Meat Institute
Vice President, Regulatory and Scientific Affairs
Susan Backus is the vice president for regulatory and scientific affairs at the North American Meat Institute. In this capacity, she is responsible for nutrition and health activities, which include staffing the Health and Wellness Advisory Committee. Backus also manages staff responsible for environmental issues; international affairs; workforce; and product market and promotion on behalf of the Beef Checkoff.
Backus serves as President of the Foundation for Meat and Poultry Research and Education providing strategic planning and implementing research program efforts. The Foundation administers safety research funding on behalf of the Beef Checkoff and National Pork Checkoff. She joined the American Meat Institute in June 1997 and began working in the Foundation in 1999.
She also serves as the executive secretary of the Shelf-Stable Food Processors Association, which is managed by the Meat Institute
Backus received a Bachelor of Arts in history from West Virginia University.
KatieRose McCullough
Meat Institute
Director, Science and Public Health
Dr. KatieRose McCullough serves as a director of regulatory and scientific affairs at the Meat Institute, where she provides expertise on a variety of topics, including meat science, meat quality and composition, sensory, spoilage, food safety, pathogen control and detection, intervention technologies, microbial ecology, public health, diet and health, epidemiology and more.
As the meat scientist for NAMI, McCullough works to ensure policies are created on a sound science-based foundation. McCullough also collaborates with other associations and represents the Meat Institute in different scientific forums. McCullough also serves as the Senior Science Advisor to the Foundation for Meat and Poultry Research and Education, working with industry to fund projects and develop research priorities related to food safety, product quality and nutritional sciences. She also acts as the staff liaison for the Scientific Affairs Committee and assists in managing the NAMI Scholarship Foundation, which funds multiple scholarships for undergraduate students annually.
Prior to joining the Meat Institute, McCullough designed and conducted research studies related to pathogen reduction, system validation, molecular pathogen identification, shelf-life, sensory, and carcass optimization. McCullough also has experience in public health epidemiology, and foodborne outbreaks investigation.
McCullough received her Bachelor of Science in Animal Science from Texas Tech University, her Master of Science in Animal Science from Oklahoma State University with research focusing on meat quality and her Doctorate of Philosophy in Animal Science from Colorado State University with her research focusing on food safety. McCullough also holds a Master’s in Public Health from the Colorado School of Public Health focusing on Animals, People and the Environment.
Meat Institute
Director, Science and Public Health
Dr. KatieRose McCullough serves as a director of regulatory and scientific affairs at the Meat Institute, where she provides expertise on a variety of topics, including meat science, meat quality and composition, sensory, spoilage, food safety, pathogen control and detection, intervention technologies, microbial ecology, public health, diet and health, epidemiology and more.
As the meat scientist for NAMI, McCullough works to ensure policies are created on a sound science-based foundation. McCullough also collaborates with other associations and represents the Meat Institute in different scientific forums. McCullough also serves as the Senior Science Advisor to the Foundation for Meat and Poultry Research and Education, working with industry to fund projects and develop research priorities related to food safety, product quality and nutritional sciences. She also acts as the staff liaison for the Scientific Affairs Committee and assists in managing the NAMI Scholarship Foundation, which funds multiple scholarships for undergraduate students annually.
Prior to joining the Meat Institute, McCullough designed and conducted research studies related to pathogen reduction, system validation, molecular pathogen identification, shelf-life, sensory, and carcass optimization. McCullough also has experience in public health epidemiology, and foodborne outbreaks investigation.
McCullough received her Bachelor of Science in Animal Science from Texas Tech University, her Master of Science in Animal Science from Oklahoma State University with research focusing on meat quality and her Doctorate of Philosophy in Animal Science from Colorado State University with her research focusing on food safety. McCullough also holds a Master’s in Public Health from the Colorado School of Public Health focusing on Animals, People and the Environment.