Renowned Professor of Animal Sciences Joins Faculty at Colorado State University

A renowned expert of meat science has joined Colorado State University’s College of Agricultural Sciences as a professor of Animal Sciences.

Robert “Bob” Delmore will teach courses in meat science, meat processing and food safety. He also will serve as one of the faculty members in the Center for Meat Safety and Quality, conducting research to address national and global issues.

Teaching has been an important part of Delmore’s career. He spent the last nine years with the Animal Science Department at California Polytechnic State University, San Luis Obispo. At Cal Poly, Delmore developed a nationally recognized undergraduate teaching program in meat science.

“We were impressed with what Professor Delmore accomplished at Cal Poly, and he will be a real asset to our program,” said Kevin Pond, head of the Department of Animal Sciences.

Delmore also works closely with the meat industry, serving as chairman of the North American Meat Association’s Education Committee and as a member of the organization’s Strategic Planning Committee. He is currently the president of the American Meat Science Association.

Delmore has received several national recognitions, including Meat Processing Magazine’s Rising Star Distinction in March 2000 and the American Meat Science Association Achievement Award in June 2007. In 2009 he was recognized by Meatingplace Magazine as one of nine up-and-coming industry leaders to watch for in the next 20 years.

Delmore was formerly the vice president of Technical Services at Clougherty Packing Co. , maker of Farmer John meat products. As vice president, he was responsible for all aspects of food safety, Hazard Analysis and Critical Control Point systems, USDA-FSIS regulatory compliance, quality management, chemistry and microbiology laboratories, product specifications, research and development, customer specification and audit requirements, and animal welfare and handling.

“We are very pleased to have Professor Delmore in this new position,” Pond said. “The increase in the number of meat science faculty is an important part of the strategic initiatives of the College of Agricultural Sciences.”