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232 Weber hall
Kansas State University
Manhattan, KS 66506-8028

785-532-6533
785-532-7059 Fax

Boyle, Elizabeth A. E.

Designation	:	Professor/Extension Specialist
On Campus Address	:	249 Weber Hall Manhattan KS 66506
Phone(s)	:	785-532-1247
E-mail	:	lboyle@k-state.edu
Area(s) of Specialization	:	HACCP Meat Safety and Quality Processed Meats

Last Updated :9/2/2009 1:54:47 PM Get my vCard


Originally from Richfield, Minnesota, Liz Boyle has been a member of the Animal Science faculty since 1992. She received her B.S. (Wildlife Biology) degree from the University of Minnesota in 1980. Her M.S. (Food Science and Nutrition) and Ph.D. (Food Science, Meats emphasis) degrees were received from Colorado State University in 1987 and 1991, respectively. Following post-doctorate work at the University of Kentucky and the University of Minnesota, Dr. Boyle made the move to Kansas. Dr. Boyle works primarily in Extension (0.9 appointment) to enhance the quality and safety of meat products and to provide scientific and technical assistance to meat processors and trade associations. She also teaches Hazard Analysis and Critical Control Point (HACCP) workshops nationally as a certified Lead HACCP instructor and teaches (0.1 appointment) undergraduate and graduate courses in HACCP and Advanced HACCP. Her research interests focus on the impact of HACCP on small and very small meat and poultry processing facilities, meat safety and quality. Dr. Boyle enjoys spending her free time with her husband Dan and her daughter Jessica.

Originally from Richfield, Minnesota, Liz Boyle has been a member of the Animal Science faculty since 1992. She received her B.S. (Wildlife Biology) degree from the University of Minnesota in 1980. Her M.S. (Food Science and Nutrition) and Ph.D. (Food Science, Meats emphasis) degrees were received from Colorado State University in 1987 and 1991, respectively. Following post-doctorate work at the University of Kentucky and the University of Minnesota, Dr. Boyle made the move to Kansas.

Dr. Boyle works primarily in Extension (0.9 appointment) to enhance the quality and safety of meat products and to provide scientific and technical assistance to meat processors and trade associations. She also teaches Hazard Analysis and Critical Control Point (HACCP) workshops nationally as a certified Lead HACCP instructor and teaches (0.1 appointment) undergraduate and graduate courses in HACCP and Advanced HACCP.

Her research interests focus on the impact of HACCP on small and very small meat and poultry processing facilities, meat safety and quality.

Dr. Boyle enjoys spending her free time with her husband Dan and her daughter Jessica.

Education
B.S. , University of Minnesota, 1980
M.S. , Colorado State University, 1987
Ph.D. , Colorado State University, 1991
Post Doctoral Associate , University of Kentucky, 1990 - 1991
Post Doctoral Associate , University of Minnesota, 1991 - 1992

Education

B.S. , University of Minnesota, 1980

M.S. , Colorado State University, 1987

Ph.D. , Colorado State University, 1991

Post Doctoral Associate , University of Kentucky, 1990 - 1991

Post Doctoral Associate , University of Minnesota, 1991 - 1992

Selected Publications

	Citation/Abstract	Year
•	Danler, R.J., E.A.E. Boyle, C.L. Kastner, H. Thippareddi, D.Y.C. Fung, and R.K. Phebus. 2003. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. J. Food Prot. 66:501-503.	2003
•	Fox, J.A., Londa S. Vander Wal, Prayong Udomvarapant, Donald H. Kropf, Elizabeth A.E. Boyle, Curtis L. Kastner. 2003. Consumer evaluation of pre-cooked lamb.	2003
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