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NAMP Team Bios
PHILIP H. KIMBALL, CAE Phil is a 20 year veteran of Washington, DC, agriculture association leadership and meat association experience. A well-trained professional, he earned the Certified Association Executive (CAE) designation from the American Society of Association Executives (ASAE). The CAE is the highest credential in the association management profession. Fewer than one out of 20 of all association professionals earn the CAE. Phil began his career on Capitol Hill, with two years as a legislative assistant for a Congressman on the House Agriculture Appropriations Subcommittee, and two more as an Associate Staff Member on the subcommittee itself. All of NAMP’s new programs and services make clear Phil applies an entrepreneurial perspective to NAMP. Earlier in his career, Kimball founded his own association management company which specialized in U.S. and international food industry associations with small to medium-sized company members. He is a former Executive Director of the National Renderers Association. Phil earned a MBA degree in marketing from the Darden Business School at the University of Virginia, a MA in American Government from Georgetown University that he earned at night while working on Capitol Hill, and a BA at the University of Virginia. "My greatest professional satisfaction is helping an organization reach a new level of performance, where executive leadership at the direction of a committed group of volunteer leaders brings clearly discernable improvement to an industry."
SABRINA MOORE Sabrina has played a number of important roles during her 20-year tenure at NAMP. She plans and manages all of NAMP's meetings, including the Annual Outlook Conference held each fall at different resort locations, and the Management Conference held each spring at the Drake Hotel in Chicago. Sabrina also oversees accounting and information systems at NAMP, and is the brains behind many of the Association's marketing campaigns. She attended Rutgers University.
ANN WELLS Ann joined NAMP in January, 2001 while finishing her MS degree in Animal Science at Kansas State University, which she received in May, 2003. She also holds a BS degree in Animal Science from Texas A&M University. She serves as the Association's primary contact with USDA, and keeps her finger on the pulse of scientific and regulatory issues affecting the industry. She is also an advisor to members on HACCP-related issues and inquiries on product specifications and the Meat Buyer's Guide. She is a resident of McKinney, Texas, located just north of Dallas. JIM GOLDBERG Jim directs NAMP’s outreach program to potential members in the meat and poultry processing industries. Jim also works with other staff on current education programs, and on developing new education programs for NAMP members and the industry at large, with related sponsorship opportunities for suppliers and processors. Jim is an industry veteran with more than 22 years experience in the meat and poultry industries. He started with Edgell Communications in 1988 as a sales director for Meat Processing and Poultry Processing magazines. In 1993, Jim was part of the original Marketing & Technology Group team that created Meat Marketing & Technology, Poultry, CarneTec and Plate magazines, plus the Web site, Meatingplace.com. In helping start Marketing & Technology Group, Jim wore many hats in sales and marketing. His most recent responsibilities included helping create and conduct programs such as Poultry 101 & 201, the Value Cuts Summit and various cooking demonstrations at large industry events. Jim is married to Dr Shelly McKee, a professor of food science/poultry science at Auburn University. Originally from Chicago, Jim now lives in Auburn AL. He and Shelly have four boys, ages 18, 16, 13 and 11.
ROBERT de VALK Mr. de Valk is the president of de Valk Consulting Inc., a respected food regulatory consulting, intelligence and consulting practice in Ottawa with clients across North America. Throughout the past 26 years, de Valk’s practice has focused on the meat and poultry aspect of the food industry. The firm’s Commodity Alert Program (CAP) is a widely subscribed intelligence service, and the flagship publication Poultry Briefs is read by the key players across North America. de Valk spent ten years with the Government of Canada in Ottawa in the department of Consumer and Corporate Affairs. During the last five of those years, de Valk was part of the food policy group advising the Deputy Minister’s office and Minister on food policy matters, including the regulatory aspects. Prior to this, Mr. de Valk obtained his double major Honours Bachelor of Arts degree in both Economics and Politics from Brock University, specializing in international trade, economics and politics.
DR. JAMES MARSDEN, Ph.D. Dr. Jim Marsden joined the Animal Sciences & Industry (ASI) faculty at KSU in 1994 as the Regent’s Distinguished Professor of Meat Science. He has a 100% research appointment. He serves as the Associate Director of the National Agriculture Biosecurity Center – also located at KSU. His research focus has been on the safety of meat products. This work has included the control of E. coli O157:H7 in raw ground beef and other processed beef products and Listeria monocytogenes in processed meats. He also has been involved in food safety training for the meat industry. Dr. Marsden is the author of numerous publications and book chapters on food safety and quality. Jim is the recipient of awards for research and teaching. He serves on a number of advisory boards for companies that provide food safety technologies to the meat industry.
DR. H. 'REDDI' THIPPAREDDI, Ph. D. Dr. H. "Reddi" Thippareddi did his Masters and Doctoral work at Kansas State University in the area of microbial food safety. He subsequently worked for Swift and Company for three years at their Marshalltown, IA, facility as a food safety manager, where he implemented food safety programs including GMPs, SSOPs and HACCP. His research focus is on development of intervention technologies to control foodborne pathogens, specifically Listeria monocytogenes and Clostridium perfringens, in meat and poultry products. He is currently part of two large USDA funded projects on control of Listeria monocytogenes in RTE meat and poultry products, and assisting small processors in incorporating controls for this pathogen.
DR. MANPREET SINGH, Ph. D. Dr. Singh did his Masters work at Kansas State University and Doctoral work at Iowa State University in the area of food safety and microbiology. He started his current position in January of 2007 at Auburn University and assists meat and poultry processors on food safety, regulatory and microbial spoilage issues. He is involved in training poultry processors and validation of HACCP plans for the poultry industry. His research focuses on the safety of meat and poultry products including control of foodborne pathogens in food processing environments. He has conducted research on controlling E. coli O157:H7 in raw ground beef, stressed pathogens, Listeria monocytogenes in processed meat and poultry products. Currently he is involved in several projects focused on controlling foodborne pathogens such as Salmonella spp. and spores of Bacillus spp. and Clostridium spp. in poultry processing environments. |
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