Keith Belk, Ph.D.
Keith Belk is a Professor at Colorado State University (CSU). Previously, he was employed as a meat
buyer by Safeway, Inc., and later by USDA-AMS as an International Marketing Specialist. At CSU since
1995, he teaches and conducts research addressing meat quality and safety, international marketing, and
quality/safety management. He has authored or co-authored 185 refereed scientific journal articles and
was primary inventor on two patents. He served as state Meat Extension Specialist between 1995 and
2000, on the Board of Directors for the American Meat Science Association (AMSA) between 2003-2005
and as President of AMSA in 2009-2010. He was listed as one of “Meat Processing” magazines “Rising
Stars” in 2001 and has taught HACCP and conducted food safety audits as a consultant to Food Safety
Net Services LLC since 1996.
Robert Delmore, Ph.D.
Dr. Bob Delmore is a professor in the Department of Animal Sciences at Colorado State University. He
teaches courses in Meat Science, Meat Processing and Food Safety. He is also a member of the Center
for Meat Safety & Quality conducting research to address national and global issues. In 2016, Delmore
was recognized by the National Provisioner magazine and named to their list of “25 Future Icons of the
Meat Industry.” Delmore spent 9 years in the Animal Science Department at Cal Poly State University,
San Luis Obispo. In addition to teaching courses, Bob oversaw the University processing facilities and
was instrumental in the design and construction of a new Meat Processing Center. Dr. Delmore was
formerly the Vice President of Technical Services at Clougherty Packing Company (Farmer John). Dr.
Delmore received a Bachelor of Science degree from Cal Poly San Luis Obispo (1991) in Food Science,
earned a Master’s Degree from the University of Nebraska-Lincoln (1993) and received a Ph.D. from
Colorado State University (1998). Bob and his wife Dr. Lynn Graves Delmore, also a well-regarded meat
scientist, live in Wellington CO, with their two daughters Ainsley and Tessa.
Dale Woerner, Ph.D.
Dr. Dale R. Woerner is an Assistant Professor in the Department of Animal Sciences at Colorado State
University in Fort Collins, Colorado. Dale earned B.S. and M.S. degrees in Animal Science from Texas
Tech University (TTU) in 2003 and 2005, respectively, and completed a Ph.D. in Animal Science/Meat
Science in 2009 at Colorado State University (CSU). Immediately following graduation in 2009, Dale
joined the Center for Meat Safety & Quality, a Program of Research and Scholarly Excellence at
Colorado State University, as a new faculty member with a research and teaching appointment. Dr.
Woerner’s research experience and expertise is in fresh meat quality, pre-harvest management of beef for
quality meat production, meat cookery, instrument assessment of meat products, fresh meat shelf-life, and
innovative carcass fabrication. Dale serves as a member of the National Cattlemen’s Beef Association’s
Beef Innovations Group, has served as the president of the AMSA Intercollegiate Meat Coaches
Association, and serves as chairman of the National 4-H Meat Judging Advisory Committee. Dale, his
wife Wendy, and their son Drake currently reside in Greeley, Colorado.