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Biography of Robert Dickson

Bob Dickson has been involved in the meat industry in both daily production and academic research and teaching programs for over thirty years.  During his time in industry, he has worked in every phase of harvest and fabrication from fresh meat products to further processed dried, cooked and fermented meat products.   

During his academic career, Bob has once again been involved in all phases of various meat operations, but his main focus has been on further processing, value added programs for mature beef and pork, as well as food safety programs.  He has current projects including  profiling muscle cuts from cows of various age and body score and the use of non-traditional additives in cured meat products to increase shelf-life. 

As an instructor and director of the Singletree Farms meat facility on the Oregon State University campus, he is responsible for training students and industry personal in various topics of meat science.  He also directs the operations of a full line harvest and processing facility that supplies meat and meat products to other units on campus using only student labor.  His responsibilities also include teaching both undergraduate and graduate classes including introductory and advanced meat science classes, Foodborne disease classes which include a significant HACCP component, an enterprises class for beef production, a certification and grading class and a specialty foods development class.  Bob is also active in advising both graduate and undergraduate students in their academic careers as wells as getting them placed after they graduate from his program.  His students have been highly sought after by both industry and academia as they graduate from the university. 

Professional Experience:

Member of USDA Agribusiness and Policy Experts Team for the Uzhgorod, Ukraine Agribusiness Development Project.  Served as the team leader of 5 experts assigned with the task of assessing the meat, milk and general farming capabilities which would result in extended shelf-life and marketing potential for international trade.

Director and lead instructor of a two week sausage and processed meat course for managerial staff of a new meat processing facility being constructed in Beijing, China. (July 1999).

Northwest Food Processors – Sanitation & Food Safety Workshop (2001 to present).  Serve as a member of the planning and organizing committee, making frequent presentations on various topics relating to food safety and sanitation to attendees. 

Enviro-pak, Inc.  (January 2001) -  Technical consultant in charge of setting up a complete sausage manufacturing plant in Dahlin, China.  Responsibilities included setting up all equipment, developing standardized recipes for cooked and dried meat products, setting up sanitation controls and management structure.

Island Grown Farmers Cooperative (2002 – 2003) Technical consultant assisting this group with development of a mobile USDA slaughter facility for use in the northwest to process farm raised beef, pork and lamb.

Pro-Beef Group (March, 2002 thru July 2004) Technical consultant assisting in the development of possible scenarios that might be used to utilize inmate labor in a modern beef processing facility.

Northwest Meat Processors (March 2004).  Elected to the Hall of Fame based on years of leadership and service to the industry.

Professional Memberships:

National Meat Association

Northwest Food processors

American Meat Science Association


Associate of Arts                 Taft Junior College              Taft, California                     1974

Bachelors of Science            University of Idaho              Moscow, Idaho                      1978

Masters of Science              Oregon State University      Corvallis, Oregon                   1996

Biography of Charles Drumheller

Raised on a cattle and horse farm located in the beautiful Shenandoah Valley of Virginia, Charlie Drumheller has been intimately involved with the agriculture industry since childhood.  County and state fairs, as well as almost weekly horse shows, were part of every summer.  Charlie showed hunters and jumpers in the horse shows from his earliest years, winning his first blue ribbon at the age of two.  Along with his father, he trained horses for others and sold horses.  Charlie has the distinction of being perhaps the youngest Huntsman for a recognized pack of Foxhounds in the United States, having “carried the whip” during his senior year in high school.  During that same time frame, Charlie was active in the cattle enterprise on his family farm.  

Charlie Drumheller has been active in the meat industry since 1971, when he completed his Bachelor’s degree in Animal Science from Virginia Polytechnic Institute and State University.   Charlie entered the U.S. Army, Veterinary Corps Food Inspection section.  Here, he was responsible for inspecting both troop issue and commissary food products for compliance to specifications and the sanitation of the commissary food preparation areas.  In 1974, Charlie joined The Kroger Company at the Salem, Virginia meat processing plant.  He became the Quality Assurance Supervisor for the facility, reporting to the corporate office in Cincinnati, Ohio.  During that time, Charlie drew on both his education and his experience in the food inspection arena, to develop new programs for the company.  Charlie was promoted to the Manager of Quality Assurance for the company’s Meat Plant Operations.  In this corporate office (Cincinnati, Ohio) position, he managed approximately 13 Quality Assurance Supervisors in the various meat plants and conducted most research projects for meat plants, many involving ground beef.  During that time, Charlie was project leader for a number of interesting projects.  Kroger utilized the services of Texas A & M University to evaluate the effects of electrical stimulation for the beef carcasses typical of the product Kroger was utilizing.  Another project was the study of modified atmosphere packaging for beef cuts and ground beef.  This was one of the earliest uses of this technology in the United States, being conducted in 1983.  Charlie was very heavily involved with United States Department of Agriculture Food Safety Inspection Service.  He was the company contact for any inspection issues at all the Kroger meat processing facilities.  With Charlie’s involvement, Kroger was at the forefront of the Total Quality Control (TQC) programs, which became the precursor for the HACCP style inspection found in all inspected meat facilities today. 

After Kroger started purchasing their meat from the major beef packers, Charlie became Manager of Boneless Meat Procurement in which he purchased all the ground beef for the company.  During this time the quality inspection program which he had implemented over ten years previously, became increasing more important.  Extensive work was conducted during this time, including working with the major suppliers to standardize the procedures and formulas used in determining claims, documenting sampling plans, acceptable quality levels (AQL’s) and industry tolerances for various characteristics. 

In June of 1988, Charlie left The Kroger Company, moved back to his family farm, and started a consulting business, Quality Inspection Service.  The Kroger Company remains one of the highest priorities for Quality Inspection Service.  Other companies that Quality Inspection Service have or is consulting with include Wal-Mart and Sam’s Clubs, Safeway, Food Lion, and American Foods Group.  The areas of consulting range from the aforementioned receiving inspection function, sanitation audits, and HACCP instruction to case-ready packaging projects, specification writing, and special program audits.  Charlie has served as an expert witness for the Food Lion vs. ABC case in the area of food safety. 

In 1996, Charlie, along with a partner, formed a meat processing company of their own.  This company, M/S Technologies, is currently half owner of Beef Products Venture which specializes in case-ready, further processed, value-added meat items, primarily for the retail grocery stores.  M/S Technologies has produced marinated, ready-to-cook and cooked meat items.  They have, or are currently, supplying such companies as Sam’s Club, The Kroger Company, Food Lion, Shoppers Warehouse, and most military commissaries. 

During Charlie’s career in the meat industry, he has visited most all of the major beef and pork packers.  He has worked with representatives from throughout the industry, to include academia, laboratory testing personnel, and USDA and State regulatory officials.  Charlie’s agricultural background, his extensive work with meat processing facilities, and his long tenure with the retail meat business combines to provide a unique set of experiences to draw upon.  He is one of the Virginia representatives on the National Cattlemen’s Beef Association’ Beef Safety Committee.  Charlie was recently appointed by Virginia Governor Mark Warner to serve on the Virginia Beef Industry Council as the packer representative.

A native and resident of Swoope, Virginia, Charlie and his wife Vicki own and operate his 400-acre family farm.  The farm is primarily a grazing operation.  Charlie received the Conservation Farmer of the Year Award in 2003.  His farm was recognized as one of nine farms by the Commonwealth of Virginia General Assembly as a Clean Water and Bay Friendly Farm in 2004.  Approximately 60 acres of riparian area has been fenced and planted with over 7000 trees.  Currently, Charlie is in the process of establishing a permanent easement on his farm to protect the agricultural viability of this property in perpetuity.

Charlie has served on the Augusta County Farm Bureau Board, and his wife is currently serving as the Women’s Chair for this organization.  Charlie has also worked as a member of the Augusta County Fair Board.  Both he and his wife are active in community projects, most notably, the Ruritan Club.  He is active in his church, Hebron Presbyterian, having served as the Clerk of Session and, along with his wife, the senior high youth advisors for over ten years.  He is currently the chair of the Mission Study Task Force for his church and chair of the Men’s Fellowship.  His younger son, Bobby recently graduated from Virginia Tech in Agriculture Economics.  His older son, Billy, graduated from Virginia Tech in Electrical Engineering and is working in the Washington, DC area.

Biography of Louie “Bo” Freeman

Bo Freeman has worked for the Extension Service for over 20 years in 3 counties and 2 states. He has learned a great deal from all of these assignments. Bo started his extension career in Loudon Country, Tennessee, where he served as a 4-H agent with over 1,700 participants and 45 clubs.  During his tenure in Loudon Country the number of National 4-H winners increased from 1 to 5.

Bo joined the Sequatchie County, Tennessee extension service as the Administrative Chair of Adult and Youth Agriculture and Community Resource Development, working with farmers, homeowners, 4-H participants and community leaders.  He held public meetings, field days, farm visits, professional meetings and camps.  As the leader of a small staff, Bo had the opportunity to work extensively with 4-H and youth activities, gaining valuable insight and experience into animal agriculture from the fair and exposition perspective through coordinating events and shows.   Bo served in this capacity for almost 15 years, developing a strong working knowledge of animal agriculture for adults and youth, ranging from organizing countless animal shows and fairs to being a judge for many fairs in several areas. 

In 2000 Bo joined the Oregon State University Lane County Extension program in Eugene, Oregon, working for over 4 years as part of the 4-H Youth Development Faculty.  He was the Staff Chair for one of the largest county Extension offices in Oregon, having anywhere from 25 to 30 employees at a time. They had over 800 registered Volunteers for the Extension programs, including 4-H, Master Gardeners, Master Food preservers, Master Woodland Managers, Family and Community Leadership and Extension Advisory Committee groups.  Lane County is a very large and diverse county, with an area of 4,620-sq. miles extending from the Pacific Ocean to the Cascade Mountains.  Lane County is larger than Delaware and Rhode Island combined and is almost the size of Connecticut.  Eugene and Springfield comprise the second largest urban area in Oregon after Portland. The major cities in Lane County, Eugene and Springfield, have an urban population of over 200,000 people and a rural population of an additional 100,000 from 11 small incorporated towns.    

While with Lane County Extension, Bo worked with many committees, ranging from livestock to home economics.  The largest committee was the Fair Committee, which he helped to form.  This committee helps organize and run the Lane County Youth Fair, which had over 650-800 youth participants and over 4,000 exhibits. The event lasted more than a week and featured over 1,000 animals on the fair grounds. 

Bo has recently relocated to Hermiston, Oregon, where he is a private consultant, substitute teacher and volunteer leader. 

Selected Professional Experiences:

 Lane County Fairgrounds Water Quality Committee - After the Lane County Fair Grounds were cited for polluting the Amazon Creek, a group consisting of representatives from the Lane County Fairgrounds, City of Eugene, Lane County Extension, the Sierra Club as well as architects and engineers were charged with determining ways to eliminate waste from the fairground's water that polluted the Amazon Creek. Bo worked for two years with labor intensive Best Management Practices to prevent polluting the creek, resulting in a $1.3 million dollar investment in waste management systems by the fairgrounds. 

The Lane County Fair E-Coli Task Force – After an E. coli outbreak associated with the Lane County Fair in August of 2002, Bo was asked to serve on an industry task force.  The task force reviewed data collected by the public health offices, reviewed relevant animal studies where E. coli O157:H7 was involved as well as review existing fair ground practices.  The group reviewed the pros and cons of what practices they could do to reduce exposure of pathogenic diseases. The Lane County Fair Board reviewed this material and made policy changes for all animal events held at the fair grounds. 

The Oregon State Fair’s E-Coli Task Force – In the wake of the Lane County Fair E. coli outbreak, Bo was appointed as the Extension Faculty Representative to the state committee as well as Lane County Fairs Committee.  This committee investigated ways to reduce the spread of pathogenic bacteria at fairs across Oregon.  A list of recommendations was put together and reported to the Oregon Fair Association Membership during their Annual Meeting along, suggesting guidelines for the fairs in Oregon.  

OSU/Lane County Youth DevelopmentOrganized and taught over 100 classes with over 3,500 participants and organized facilitated teaching of over 500 classes with 15,000 participants over a five year period.

Fairs and Animal Involvement – Organized or assisted with over 200 animal shows (Beef, Sheep, Swine, Horse, Goat, Dairy, and Small Animal) during his tenure as an Extension Agent.

Petting Zoo – Organized numerous “Agriculture Days” events, including petting zoos, food & farming exhibits and animal exhibitions for planned contact between children and farm animals.

Professional Memberships & Activities:

Epsilon Sigma Phi, Oregon State University Extension Association, Oregon State Agricultural Agent Association, Oregon State University Association of 4-H Agents, National Association of Extension 4-H Agents, National Association of County Agricultural Agents, Tennessee Association Of Extension 4-H Workers, Tennessee Association of Agr. Agents & Specialists, Oregon State Envirothon Judge, Oregon Envirothon Committee, Lane County, Oregon and Sequatchie County, Tennessee Farm Services Agency Emergency Board, Southern Willamette Research Corridor, Lane County Fairgrounds Water Quality, Lane County Oregon Agri-tourism Committee, Lane Education Service District and Lane County Fairgrounds Planetarium, Horse Animal and Livestock Association, Oregon Farm Bureau, Tennessee Farm Bureau


Bachelors Degree in Animal Science: University of Tennessee                                            1982

Masters Degree in Agr. & Extension Education: University of Tennessee                           1993

Awards & Recognition:

TAE4-HW “Excellence in Teen Programming” State Winner, NAE4-HA “Excellence in Teen Programming” Southern Regional Winner, Mary Neal Alexander “Search for Excellence” Program Enhancement ,   Tennessee Forester Association “Agent of the Year”, TAAA&S “Forestry Award” State Winner, TAE4-HW “Environmental Stewardship Award” State Winner, NACAA Distinguished Service Award, TAAA&S Distinguished Service Award, ESP “State Mid-Career Award”, TAAA&S Search of Excellent- Second NACAA Nation Poster Session, TAAA&S District III Achievement Award, TAAA&S Communication Awards-First Radio, First Newsletter, Tennessee’s “Communicator of the Year”, Institute of Agriculture “Vernon and Ida Darter Award” TAAA&S Outstanding Young Agent, ESP “Early Career Service Award”

Biography of Mark D. Gwin

Mark Gwin has been actively involved in all areas of the meat industry for the past 22 years and has the experiences to give him the credentials and credibility to discuss and address very sensitive and significant topics that dominate our industry today.   His education and experience are within the food industry and are deeply rooted in practicality and in a common-sense approach to issues that impact the food and agriculture industries.

Mark grew up in a rural Burley, Tennessee tobacco and beef cattle farming community.  In this setting, the inhabitants of the whole region were directly or indirectly involved in agriculture.  Mark naturally followed his practical farming experience to the college of agriculture at the University of Tennessee (UT) at Knoxville where he pursued a Bachelors degree in Animal Science.  During this period, he was a member of the University of Tennessee Intercollegiate Meats Judging Team and took several classes in the Food Technology and Science curriculum.  As a result of this exposure, Mark entered the UT Meat Science program as a graduate student.  In this program, Mark coached the Intercollegiate Meats Judging Team and taught the laboratory portion of the undergraduate meat science course.  During this period, Mark gained intimate knowledge of the industry through the curriculum and, more important, through plant tours throughout the country.  It is here that Mark gained a great overview of the industry as a whole during the rapid transition years of carcass beef and pork to boxes.  It is also noteworthy that Mark worked night shift as a Quality Assurance Technician at Travis Meats and Seafood where he did analytical and organoleptic work at a portion control meat plant thereby gaining more practical experience.

Following the completion of his Masters Degree in Meat Science in 1985, Mark joined the Kroger Company as the Quality Assurance Manager for the Kroger Meat Plant in Conyers, Georgia.  The quality assurance program was a team of 4 specialists that monitored product from receiving through processing and distribution.  Mark was also responsible for plant sanitation and inspections as well as for any research and development work.

When Kroger decided to purchase boxed beef and pork from outside sources, the meat plant was converted into a perishable distribution center.  Subsequently, Mark moved into retail management and managed the meat, seafood, deli and produce areas of a Kroger store in Chattanooga, Tennessee.  Perishable sales averaged $70K per week and total store sales averaged $240K per week.  Mark learned the retail business as he was responsible for store order and weekly closing transmittals as well as merchandising in the perishable departments. 

In 1987 Mark joined the Wendy’s International Quality Assurance Department as their Ground Beef Specialist.  This is when Mark gained invaluable insight into the entire food processing and distribution industry.  Not only did Mark write and enforce specifications for the Wendy’s ground beef program, he audited processing facilities of all types.  His primary emphasis was on raw material selection for ground beef plants, however, Mark had the opportunity to audit poultry, bakery, dairy, processed meats, egg, vegetable, potato, spice, and cheese production facilities throughout North America and the Caribbean.  This provided Mark with a significant overview of the North American food industry in its entirety and gave him the basis for future endeavors.

In 1990, Mark accepted the position of Quality Assurance Manager of Golden West Foods – a subsidiary of McCormick and Company and a manufacturer of frozen foodservice products.   Mark was responsible for all Quality Assurance at this McCormick facility, including incoming products, in-process checks, microbiological, organoleptic, analytical, pre-operational and in-process sanitation checks as well as pest control, record keeping and product recall activity.  This plant produced items that were inspected by the US Food and Drug Administration (FDA) and meat items that were under the auspices of the US Department of Agriculture (USDA).  While serving as the QA manager, Mark was asked to undertake the management of the purchasing department for a one-year interim period.     

In 1996, Mark, along with a partner, formed a meat processing company of their own.  This company, M/S Technologies, is currently half owner of Beef Products Venture which specializes in case-ready, further processed, value-added meat items, primarily for the retail grocery stores.  M/S Technologies has produced marinated, ready-to-cook and cooked meat items.  They have, or are currently, supplying such companies as Sam’s Club, The Kroger Company, Food Lion, Shoppers Warehouse, and most military commissaries.  As president and general manager, Mark was responsible for all aspects of the plant:  Operations, purchasing, quality assurance, R&D, sales, HR and distribution.  Mark and his partner retain ownership of the successful company, but have put full-time management in place in order to enable them to pursue other business opportunities.

Mark joined Certified Angus Beef, LLC in 2003 as the manager of Research and Development as a part-time employee.  In this capacity he is called upon to develop new products, present new product ideas, and to make presentations at seminars throughout the country on underutilized cuts and on new product ideas, and to provide technical expertise to all areas of the company and to licensees and customers.  This has allowed Mark to utilize his experience and contacts in the industry to generate new, incremental business for CAB.  This also has provided Mark the opportunity to continue to teach and learn, to establish new contacts and to renew relationships within the industry. 

Biography of E. George Rivers

E. George Rivers is a seasoned professional with diverse leadership and technical skills acquired as a U.S. Marine Corps Officer and Senior Business Executive.   He has extensive experienced with: 1) infantry, reconnaissance and nuclear, biological, and chemical warfare; and 2) the meat packing/processing industry and recently as a consultant assisting in the transfer of a Russian technology to the Department of Defense for biological and chemical decontamination and the U.S. meat industries for the reduction and/or elimination of harmful pathogens in our meat supply. 

An early career with the Marines included command of a reconnaissance battalion in combat, of an infantry battalion in peacetime, three combat tours in Southeast Asia, and numerous command and training billets.  George was an honor graduate at the U.S. Army’s Infantry and Armor Career Course at Ft. Benning, Georgia; honor graduate at the Marine Corps’ Command and Staff College at Quantico, Virginia, and selected to attend the National War College in Washington, D.C.  After twenty years of active duty service, George opted for early retirement at the rank of lieutenant colonel to pursue a business career.

George’s business career in the meat packing/processing industry involved export sales, management of under-performing companies to profitability, and heading up, as CEO/Managing Director, three companies, including a meat processing and food company in Bangkok, Thailand.   He is a well-traveled professional adept at home and abroad, training subordinates or interacting with corporate executives and leaders of foreign governments.

Professional Experience:

EGR International Ltd., Las Vegas, Nevada, 1993 to present

Owner/President of an International Marketing Consultancy


Transitioned Russian technology for biological and chemical decontamination to the U.S. military.
Introduced this technology to the U.S. meat industry, where it is currently under evaluation for a meat safety program and additional funding/sponsorship from both private and government sources.
As a project, worked for 18 months with the U.S. Meat Export Federation to expand American pork exports to Asia and Latin America.  Achieved particularly notable results with exports to Japan, increasing yearly sales from 85,000 metric tons to 137,000 metric tons. 
Instrumental in obtaining funds from the U.S. pork and feed grain industries with matching U.S. government funding for the marketing and promotion of U.S. pork exports worldwide.  Worked with over 100 pork packers, processors and exporters to introduce them to foreign buyers. 
USAID project work in Bulgaria and the West Bank to improve sanitation procedures and to extend product shelf life for meat processing companies.
Currently under contract with the World Food Logistics Organization for project work in Moldova to establish a Sanitation SOP for a ham and sausage manufacturer. Project work will include hands-on training of the work force.

First Pacific Company, Ltd., Hong Kong, and Thai Pacific Foods, Bangkok, Thailand

Managing Director/Thai-Pacific Foods; International Meat Consultant, Southeast Asia/First Pacific Co.


Revamped and refocused the company’s food processing and import/export businesses. 
Transformed the company from one facing imminent foreclosure to a state-of-the-art processing facility considered to be the largest, most modern in Southeast Asia. 
Assisted the owners in negotiating financial restructuring options that facilitated the company’s sale to a joint venture group.

Custom Meats Corporation, Dallas, Texas

One of several partners to buy and expand a Dallas-based meat purveyor from a company with 18 employees and $1.2 million in sales to one with 50 employees and $12 million in sales.


Re-created and managed a nearly bankrupt meat company and demoralized workforce to one of the finest in Dallas in less than three years.
Responsible for the company’s primary growth with new export sales to Austria and Germany.  

Swift Independent, Dallas, Texas; Village Meats, Columbus, Ohio

Division President for the newly formed, Swift Independent Company (1987) and acting CEO of Village Meats, a sister company. 


Fixed production problems by enforcing strict labor practices that eliminated serious and costly manufacturing errors.
Repaired the relationship between the employee unions and management.
Re-established a closer working relationship with the company’s largest customer, Wendy’s International.
Increased sales substantially with the addition of exports to Japan and Austria in Year II.
Planned and supervised the modernization of an outdated processing system to a state-of-the-art production facility while nurturing and improving employee morale and welfare.
Responsible for generating a successful financial and operational turn-around that enabled the company to sell above book value.

 The Bruss Company, Chicago, Illinois    

Vice President and General Manager (1985) for the second largest meat purveyor in Chicago.  Assisted the owners in both increasing sales and realizing higher profits.  Responsible for expanding domestic sales and opening invaluable export markets in Japan, Singapore, Hong Kong, Denmark, Austria, and the Netherlands.


Established control of the workforce; improved morale and effectiveness of the sales force.
Increased sales from $24 million to $35 million in the first year.
As importantly, increased profitability ratios.

Rose Packing Company, Chicago, Illinois

Plant Manager, Chicago.  Managed over 600 workers in a three-shift operation.  Promoted to head the company’s international export program in Japan, Singapore, Hong Kong, Canada, Denmark and the Caribbean basin.


Resolved serious labor union disputes and U.S. Department of Agriculture inspection problems.
Established and enforced Standard Operating Procedures for the entire work force.
Opened a strong and profitable export market in less than a year.
Increased sales and profitability substantially.


George Washington University; Catholic University—graduate studies when serving with the Marines

Officer Training:  -Board selected to attend the prestigious, National War College

-The Command and Staff College at Quantico—graduated with honors       

-U.S. Army Infantry and Armor Career Course—graduated with honors

-Special Ops training as a recon Marine—parachute and SCUBA qualified

Brigham Young University—BS in the Physical Sciences (geology and chemistry)

Biography of Kevin Smith

Kevin grew up in rural Southwestern New Mexico where he was actively involved in many youth programs.  Kevin participated in several different developmental activities including livestock judging, meats evaluation, and livestock showing.  Additionally, Kevin was active as a high school rodeo participant and traveled throughout the state competing in this capacity.  These activities give Kevin experience and first hand knowledge of expositions and fairs where animals and humans come into close contact.

Kevin received a Bachelor’s of science degree from Colorado State University (CSU) in 2000.  During his time at Colorado State University, Kevin was active in many leadership activities which include being an Agricultural Ambassador for the College of Agricultural Sciences and holding several officer positions within Farmhouse Fraternity.  Kevin also participated on the 1997-1998 Colorado State University Meats judging team, giving him invaluable experience with evaluation, decision-making, and justification of decisions. 

During his freshman and sophomore years at CSU, Kevin worked at poultry research facility, gaining experience in scientific techniques and research protocols.  After this, Kevin concentrated on his interest in the meat industry by working at the Colorado State University meats laboratory.  During his three years at the meat laboratory, Kevin gained knowledge and experience with beef, pork, and lamb slaughter and fabrication techniques.  Kevin gained experience teaching various laboratories and lectures which helped to improve his public speaking abilities along with assisting with a variety of red meat research projects. 

After graduation, Kevin began work on a Master’s degree in Meat science at Colorado State University; receiving his MS in 2002.  While in graduate school, Kevin took classes which focused on HACCP, process control, muscle biology and metabolism, as well as food safety and microbiology.  Additionally, he was involved in countless research projects involving food safety and quality for beef, pork, and lamb.  Kevin’s thesis research was a project entitled “Competitive Disparities for U.S. Pork in Export Markets”.  The project was a comparison of the pork production systems of the U.S., Brazil, Canada, and Denmark in respect to export competitiveness. 

Following completion of his MS degree, Kevin joined the U.S. Meat Export Federation (USMEF) as the Manager of Export Services in December of 2002 and was promoted to Assistant Director of Export Services in 2004.  Kevin’s role at USMEF is varied, interacting on a day to day basis with U.S. exporters to solve international problems and issues.  Additionally, Kevin works to resolve technical issues and with finding scientifically based solutions which are both feasible and economical to the U.S. red meat production industry.  Kevin has managed several projects and programs including a project which identified the shelf-lives of beef liver, heart, and kidney products to assist in exports to markets which have shelf-life restrictions.  Kevin oversaw the development of an intern program which placed students in Tokyo, Japan and Mexico City, Mexico for 60 days beginning in 2004.  

Kevin has gained extensive knowledge of international trade policy issues while working at USMEF.  Kevin has worked on issues such anti-dumping measures, safeguard issues, and trade disruption disputes.  While at USMEF, he was able to develop an extensive web of contacts with the U.S. red meat and poultry industries, the U.S. government, international governments, and universities.

With the discovery of BSE in the U.S. in December of 2003, Kevin played in a key role in developing informational materials about BSE for use in international markets.  Additionally, Kevin was an active participant in the negotiations to re-establish U.S. beef in key markets such as Japan, Korea, Taiwan, Mexico, and Hong Kong by assisting with technical visits by representatives from these markets and by assisting USDA with developing programs which would be feasible and economical. 

Kevin has had the opportunity to travel extensively throughout his career.  Kevin traveled to Taiwan in 2004 to present a seminar to the trade in Taiwan on BSE mitigation practices in the U.S.  He also traveled to Singapore in 2004 to speak directly to Singapore government representatives regarding the status of U.S. beef exports.  Kevin also worked with Dr. Stephen Neel of Technical Solutions International in the fall of 2003 in the Eastern European countries of Moldova and Ukraine.  Kevin used is extensive training in process control to evaluate facilities in these countries and provided suggestions to increase product quality, process speed and control, and cold chain management.  All in all, Kevin has been to nearly 20 countries around the world in a variety of capacities.

Professional Experience:

U.S. Meat Export Federation; December 2002 to Present

Colorado State University (Graduate Research Assistant); January 2000 to December 2002

Colorado State University Meats Laboratory; August 1998 to December 2000

CQR Poultry Research; January 1997 to August 1998


Bachelors Degree in Animal Science           Colorado State University   2000

Masters Degree in Meat Science                Colorado State University   2002


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