Kathy Glass, associate director of the Food Research Institute, is one of six individuals who will be inducted into the Wisconsin Meat Industry Hall of Fame at a May 3 recognition ceremony.
Glass grew up on a farm in Edgar, Wisconsin, where the knowledge she gained in food production sparked her interest in science, and she developed the work ethic that would help her build a professional career as a food microbiologist. In 1985, she joined the Food Research Institute (FRI) at the UW–Madison, where her first project involved exploring the use of sodium lactate as a substitute for sodium nitrite to control Clostridium botulinum. Glass is now FRI’s associate director and runs the institute’s Applied Food Safety Laboratory, which conducts practical research and testing of food formulations, with the goal of identifying strategies to inhibit microbial growth and toxin production. The results generated in her FRI lab are beneficial to meat companies, ingredient suppliers and consumers, and her expertise is sought by companies and regulators alike. She has served on the USDA Food Safety and Inspection Service’s standing committee on food safety and the USDA/FDA National Advisory Committee on Microbiological Criteria for Foods, helping to guide policy on food safety in meat products. Glass’ efforts over the course of her career have significantly improved the the safety of processed meats in the U.S.
The other inductees are Larry Clark, owner of Lodi Sausage Company & Meat Market; and George, Ruth, Craig and Lea Culver, co-founders of Culver’s restaurant.
For more details about these individuals and for induction ceremony event and registration information, see this CALS news release.This entry was posted in Awards and honors, Economic and Community Development, Meat lab, Food Systems and tagged award by caschneider3. Bookmark the permalink.