Knipe Honored by AMSA with Distinguished Extension - Industry Service Award


For more information, contact:

Thomas H. Powell

AMSA Executive Director



SAVOY, IL — C. Lynn Knipe, associate professor of food science technology and animal sciences at The Ohio State University, was the recipient of the 2008 American Meat Science Association (AMSA) Extension-Industry Service Award. This award was presented June 24th at the 61st Annual Reciprocal Meat Conference held in Gainesville, Florida. This award is given to an extension-industry service specialist to recognize outstanding achievement in the field of meat science extension and/or industry service. This award was sponsored by the American Meat Institute Foundation, Washington, D.C.  Born in Lancaster, Ohio, Knipe grew up on a small livestock farm; his interest in meat science began with tours through the Dinner Bell plants in Newark and Troy, Ohio, where his father worked, and later expanded 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, in New London, Wisconsin, and then returned to the Meat Export Research Center at Iowa State University. While there, he engaged in some of the first processing research and extension activities 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 in Ohio and across the U.S., is the leadership he has given to food safety training programs, such as Hazard Analysis and Critical Control Point (HACCP), Thermal Processing of Ready-to-Eat Meat Products, and others.


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.