Amit Morey - profile information
More information about Amit Morey
- Associate Professor
- Department of Poultry Science
More bio information
Education
Ph.D. in Poultry ScienceAuburn University
M.S. in Seafood ScienceUniversity of Alaska at Fairbanks
M.F.Sc. in Industrial Fishery TechnologyUniversity of Agricultural Sciences Bangalore, India
B.F.Sc. in Fish and Fisheries ScienceDr. B.S. Konkan Agricultural University, India
Professional Experience
EXPERIENCE
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2021-present: Associate Professor, Department of Poultry Science, Auburn University
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2015-2020: Assistant Professor, Department of Poultry Science, Auburn University
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2014-2015: President, I.D.E.A. Food Industry Consultants, Inc., San Antonio, TX
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2012-2013: Principal Scientist, Food Safety Net Services, San Antonio, TX
AFFILIATIONS
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National Proteins and Food Distributors Association
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International Association for Food Protection (IAFP)
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Poultry Science Association
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International Production and Processing Expo
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Mini Food Safety Summit
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Professional Ag Workers Conference
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Manuscript reviewer:
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Journal of Food Science
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Food Protection
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Foodborne Pathogen and Disease
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LTW
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Poultry Science
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Journal of Applied Poultry Research
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PlosOne
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Nature Communications
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- Grant reviewer:
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SARE
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USDA-NIFA
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USDA- Meat and Poultry Plant Expansion Program
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AU: IGP and E.T. York ISP
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Research
RESEARCH ACTIVITIES
We work with poultry processors and further processors to develop and validate novel methods to improve the quality and safety of raw and further processed poultry products. Some of the research initiatives are given below:
Woody breast research: Woody breast myopathy is a major meat quality issue facing the poultry industry and we are conducting research to help the industry to detect the woody breast meat and also utilize it.
Woody breast detection: We are using advanced technologies to study woody breast such as MRI and Elastography. Moreover, we are working with a company to cross-adapt a hand-held bioelectrical impedance device to detect woody breast within 1 sec.
Woody breast remediation: My team has successfully demonstrated methods to reduce toughness of meat from fast-growing jumbo broilers. Moreover, we are working on innovative techniques to further reduce toughness of woody breast meat.
Sustained Antimicrobial Release Mechanisms (SARM):
Novel antimicrobial intervention strategies to reduce meat spoilage, improve food safety and quality are being investigated. We have developed “Functional Ice” or “FICE” to help in extending shelf-life and suppressing pathogens on raw poultry/meats/seafood during storage and transportation.
OUTREACH PRODUCTS & INTERVIEWS
1. MeatingPlace article on Dr. Morey’s research, 2023.
2. International student Sierra finds passion for food science. Auburn News article on Dr. Morey’s student,2023.
3. Six news channels in Myanmar covered the presentation.n given to the government on recommendations to improve Myanmar’s poultry industry. Some of the channels “Live Broadcasted” the presentation while some showed it as part of the news. All the channels conducted my separate interview as well.
4. Food Technology Magazine by the Institute of Food Technologists conducted an interview and posted a video as well as a detailed article on my research on their website and printed magazine.
5. LAUNCH Innovation Award on Bioelectrical Impedance Analysis to detect woody breast was reported widely in media including The Newsroom and Season Magazine (AU), WRBL (Video interview shown in their news segment), WLTZ and Tech Transfer Central.
Courses Taught
COURSES TAUGHT
- POUL 5110/6110 — Poultry Processing
- POUL 5140/6140 — Poultry Further Processing and Products
- POUL 2100 — Professional Development for Animal Agriculture, Production, Processing & Feed Industries
- FDSC 5660/6660 — Food Microbiology
- FDSC 5430/6430 — Food Chemistry (Lab Section)
GUEST LECTURE
- FDSC 5450/6450 — Food Analysis and Quality Assurance (Guest Lab Instructor)
- AGRI 1000 — Introduction to Agriculture (Guest Lecture)