Dr. KatieRose McCullough serves as the director of science and public health at the North American Meat Institute where she provides expertise on a variety of topics including: meat science, food safety, meat consumption, public health, and more. As the scientist for NAMI, McCullough works to ensure policies are created on a sound science-based foundation.

McCullough also serves as the Chief Scientist to the Foundation for Meat and Poultry Research and Education and acts as the staff liaison for the Scientific Affairs Committee. She also manages the Meat Institute’s Scholarship program which funds multiple scholarships for undergraduate and graduate students each year.

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.

Dr. Kirby Childs is the current Vice President of Quality Assurance & Technical Resources for Greater Omaha Packing. Kirby started his career at Sun Land Beef (currently JBS Tolleson) in 2002 as a food safety manager and has also held QA and R & D positions in beef and pork processing and further processing facilities with Otto & Sons and Lopez Foods. Additionally, Kirby worked in poultry processing and further processing at OK Foods and Gold Creek Foods. Currently Kirby serves on the BIFSCO executive board and a co-chair of Meat Institute Scientific Affairs Committee and the Meat Foundation Board. Kirby received his Bachelor of Science Degree in Biology at Oklahoma Baptist University, Master of Science degree at Oklahoma State University and a Doctor of Philosophy from Colorado State University in Animal Science/Meat Food Safety .

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.