Dr. Andrew Milkowski PhD

Dr. Milkowski received a B. S. degree in Chemistry from the University of Illinois in Champaign-Urbana and his Ph.D. in Biochemistry at the University of Wisconsin-Madison. He joined Oscar Mayer in 1977 and progressed to become the leader for basic and applied research covering food chemistry, ingredient technology, sensory evaluation, and evaluation of product quality, measurement of shelf life, nutritional labeling and food safety. He retired in 2006 as a Kraft Foods Fellow after 29 years with the company and is now an Adjunct Professor of Meat Science at the University of Wisconsin and member of the UW Food Research Institute Executive Committee.

Andy has been a co-inventor on numerous patents covering meat processing and is the co-author of two publications regarding use of ingredients to inhibit growth of Listeria monocytogenes in cured meat products. . He has been active with the American Meat Institute serving as chair of the nitrite subcommittee of the Scientific Affairs Committee and is a past member of the American Meat Science board of directors.

While at Kraft Oscar Mayer, Andy was recognized with three Kraft Superior Achievement Awards, and President’s awards from both the Oscar Mayer Division and Kraft Foods. He has received the American Meat Institute Industry Advancement Award and American Meat Science Association Meat Processing Award. He has also been inducted into the Wisconsin Meat Industry Hall of Fame (2016) and the US Meat Industry Hall of fame (2022).