AMSA honors Kim and Joseph with achievement awards

May 24, 2018

The American Meat Science Association (AMSA) has announced that three AMSA members are the recipients of the Distinguished Achievement Award. Two of the three honorees—Yuan H. “Brad” Kim and Poulson Joseph—are also members of the Institute of Food Technologists (IFT). Kim and Joseph will be honored at an awards banquet at the AMSA 71st Reciprocal Meat Conference (RMC) on June 26 in Kansas City, Mo. The Achievement Award was established in 1992 and is designed to recognize and foster the development of young AMSA members who have demonstrated significant scientific skills in muscle foods research and technology that contribute to the animal products industry and the AMSA. The award is sponsored by Burke Corporation.

Brad Kim is an assistant professor in the department of animal sciences at Purdue University. He earned his BS degree from Konkuk University, Korea, his MS from Kansas State University, and his PhD from Texas A&M University. He continued with post-doctoral training at Iowa State University and began his professional career at AgResearch as a senior scientist on the food assurance and meat quality team.

Kim currently leads the meat science and muscle biology research program at Purdue University, focusing on identifying key biochemical mechanisms governing meat quality and developing systematic strategies to improve fresh meat quality attributes. He has published more than 50 peer-reviewed journal articles and abstracts, along with 20 proceeding articles, four book chapters, and three patents. He is an active professional member of AMSA, and currently serves on the editorial board of the Meat and Muscle Biology Journal, AMSA Journal Committee, and RMC Planning Committee. He is also an IFT Muscle Food Division member-at-large and honorary scientist and advisor of the Korean National Institute of Animal Science.

Poulson Joseph was born in India, where he received his BS in 2004 and MS in 2006 from Kerala Agricultural University. He completed his PhD at University of Kentucky in 2011, and following graduation was hired as a post-doctoral research associate at Mississippi State University. He began his professional career as lead scientist at Kalsec and is currently the principal scientist and leader of the Center of Excellence in Meat and Poultry at the company. Joseph has authored and co‐authored more than 80 publications including 35 peer‐reviewed journal articles and three book chapters.

Joseph’s research utilizes proteomic tools to interpret biomolecular interactions in post‐mortem skeletal muscles to solve protein‐based concerns in meats. He is a professional member of AMSA, ASAS, IFT, and Phi Tau Sigma. He has served on the AMSA Color Guidelines Revision Committee and RMC Planning Committee; he has also acted as an RMC session organizer and an RMC graduate research poster competition judge. Currently, Joseph serves as the chair of the IFT Muscle Foods Division as well as chair of the Phi Tau Sigma Awards Committee. Joseph has been a recipient of the IFT Muscle Foods Division’s Member‐of‐the Year Award and Outstanding Volunteer Award. Recently, he was awarded the 2018 IFT Emerging Leader Network Award.

AMSA