Professional background
Education:
M.S. Food Science, University of Missouri, 1991, Thesis: Investigation of Intramuscular Lipid Distribution and Retention of Total Lipids in Pork Loins
B.S. Food Science and Nutrition, University of Missouri, 1989 Minor: Chemistry
Publications:
Rourke, Thomas J., Clarke Andrew D. and Meyer, James E. (1992)
Microwave Cooking of Restructured Pork Roasts. Journal of Muscle Foods 3, 243-251.
Grants:
Healthy Lifestyles (HeLP) - $600, 2008
HEED Grant - $500, 2006,
HEED Grant -$200, 1994
Awards and Honors:
UMEA Meritorious Service Award, 2002,
Carl N. Scheneman Award, 1994
Skills and Qualifications:
MELD graduate, 2005, ELD Team Member 2006 - 2009, MELD Training team member 2008-2009, Regional Information Technology Specialist 1997-2001, Quickbooks training team member 2000-2001, County Program Director 2001 - 2018, County Engagement Specialist -- 2019 - 2022 Global Foods team member - 2014 to 2015, Certified ServSafe Instructor and Registered ServSafe Proctor for the National Restaurant Association 2009-present, Professional Associations: Institute of Food Technologists - Member since 1989, UMEA member since 1996
Areas of work
As an Extension Engagement Specialist in the Northeast region, an area of work I target is extension council development. I collaborate with extension council volunteers in navigating their statutory responsibilities and requirements.
Counties served
