WEDNESDAY, FEBRUARY 2, 2011, 1:00PM CST
Mandigo holds a Ph.D. from Oklahoma State University, a M.S. from New Mexico State University and a B.S. from California State Polytechnic University at Pomona. Currently he is a professor of Animal Science at the University of Nebraska – Lincoln.
Mandigo’s memberships to professional organizations include the American Meat Science Association (President, 1992; Executive Board, 1986-1988; MIRC Chair, 1983), Research Chefs Association, Institute of Food Technologists, American Society of Animal Science and Council for Agricultural Science and Technology. As an award recipient to many distinguished honors in his field, Mandigo continues to dedicate himself to the Animal Science and technology field. His interests include foodservice meat cookery, palatability, texture and yield improvement, processed meat products and emulsion technology.
David Samuels is the Proprietor of Esposito’s Finest Quality Sausage Products, NY, NY. Founded in 1933 the Esposito brand has become synonymous with quality sausage. Esposito’s Currently producing 18 varieties of specialty sausages using original techniques and recipes dating back to 1933.
After spending more than a decade consulting other business managers in operational and technological best practices in industries as varied as financial services, public education, music and telecommunications Mr. Samuels acquired Esposito’s in 2002.
Under his direction Esposito’s has grown to be a multimillion dollar specialty sausage business with nationwide distribution. Esposito Sausages are exclusively used almost every week on various Food TV Network shows as well as Rachel Ray and Martha Stewart’s television programs.
In 2006 Mr. Samuels was awarded the American Association of Meat Processors prestigious Accomplishment Award in recognition of his” outstanding entrepreneurship and success” Mr. Samuels received his Business degree at the University of Albany, State University of New York in 1989.