Andrew Milkowski, an adjunct professor in the animal science department, is one of three individuals who will be inducted into the Wisconsin Meat Industry Hall of Fame at a May 5 recognition ceremony.
Milkowski is one of the foremost experts on the food safety of processed meats. He received a Ph.D. degree in biochemistry from the University of Wisconsin-Madison, and then joined Oscar Mayer, where he rose through the ranks to become a Kraft Foods Fellow. Milkowski led the research effort that established the use of lactate, diacetate and other antimicrobial compounds to prevent growth of Listeria monocytogenes in processed meats. These compounds are now used throughout the industry to protect consumers. When the safety of sodium nitrite was questioned, Milkowski led the effort to educate scientists and regulatory agencies of its safety, convincing regulators that not only is the compound safe, but it is an important tool to help protect public health. Milkowski is an internationally respected expert in meat processing and formulation optimization, with 10 patents and many original publications to his name. After retiring from Kraft Foods in 2006, he joined the UW-Madison Department of Animal Sciences as an adjunct professor, where he continues to educate students and future meat processors.
The two other inductees are John Alferi, an innovative businessman who grew his family’s food service equipment and supplies company; and John Cerveny, a UW-trained microbiologist whose work helped improve the safety of processed meats.
For more details about these individuals and for induction ceremony event and registration information, see this CALS News press release.