Kerri Beth King Harris

Personal Data:

Place of Birth: Paris, TX
Married: Joseph J. Harris
Children: Jered (9-21-92)
Jessika (9-8-97)
Phone: (979) 862-3643
Fax: (979) 862-3075

Education:

B.S. (Food Science and Technology), Texas A&M University, December 1986.
M.S. (Nutrition), Texas A&M University, May 1989.
Dietetic Internship; July 1989. Registered Dietitian; October 1989.
Ph.D. (Nutrition), Texas A&M University, December 1994.

Professional and Academic Appointments:

• August 1987 - January 1989. Graduate Research/Teaching Assistant, Meat Science Section, Department of Animal Science, Texas A&M University, College Station.
  
• January 1989 - July 1989. Dietetic Intern, Texas A&M Combined Graduate Degree - Dietetic Internship, Scott & White Memorial Hospital and Olin E. Teague Veteran's Center, Temple, TX.
  
• August 1989 - January 1992. Graduate Research/Teaching Assistant, Meat Science Section, Department of Animal Science, Texas A&M University, College Station.
  
• August 1991 - January 1992. Lecturer, Nutrition Division, Department of Human Ecology, University of Texas, Austin.
  
• June 1990 - May 1994. Instructor, Food Safety and Inspection Service Training Center, College Station.
  
• January 1992 - June 1994. Lecturer, Nutrition Section, Department of Animal Science, Texas A&M University, College Station.
  
• January 1992 - June 1994. Director, Combined Graduate Degree - Dietetic Internship, Texas A&M University, College Station.
  
• June 1994 - April 1998. Associate Director, International Meat and Poultry HACCP Alliance, and Institute of Food Science and Engineering, Texas A&M University, College Station.
  
• April 1998 - September 1999. Associate Director of the Institute of Food Science and Engineering, Texas A&M University, College Station.
• April 1998 - present. Executive Director, International HACCP Alliance, College Station.

Professional Memberships and Recognition:

American Meat Science Association's Achievement Award, July, 2001
Texas A&M University Vice Chancellor's Award in Excellence for Industry/Agency/Association Partnerships Award, December, 2000
Meat Processing Magazine's Rising Star Distinction, March, 2000
Outstanding Service Award, Department of Animal Science 1993
Texas A&M University Academic Excellence Scholarship 1991-1992
American Dietetic Association
American Meat Science Association (AMSA)
AMSA, Educational Exhibits Committee, Chair 1997
AMSA, Short Course Committee 1997
Institute of Food Technologists
Texas Dietetic Association
Gamma Sigma Delta
Phi Tau Sigma

Publications:

Dissertation and Thesis:

Harris, K.B.K. 1994. The Impact of Different Fat Sources on Cholesterol and Serum Lipoproteins using Genetically Selected Pigs as Human Models. Ph.D. Dissertation, Texas A&M University, College Station.


Harris, K.B.K. 1989. Fatty acid composition of raw and cooked muscle tissue from closely or completely trimmed beef steaks and roasts. M.S. Thesis, Texas A&M University, College Station.

Refereed Journal Articles:

1. Harris, K.B., Savell, J.W., and Cross, H.R. 1991. Fatty acid composition of raw and cooked muscle tissue from closely or completely trimmed beef steaks and roasts. J. Food Comp. Anal. 4:120-127.


2. Harris, K.B., Harberson, T.J., Savell, J.W., Cross, H.R, and Smith, S.B. 1992. Influence of quality grade, fat trim, and degree of doneness on beef fatty acids. J. Food Comp. Anal. 5:84-89.


3. Swize, S.S., Harris, K.B., Savell, J.W., and Cross, H.R. 1992. Cholesterol content of muscle and adipose tissue from beef, pork and lamb. J. Food Comp. Anal. 5:160-167.


4. Goihl, D., Savell, J.W., Harris, K.B., and Cross, H.R. 1992. Site location of fat migration during cooking of beef loin steaks with external fat still attached. J. Food Comp. Anal. 5:246-25.


5. Pond, W.G., Insull, W., Mersmann, H.J., Wong, W.W., Harris, K.B., Cross, H.R., Smith, E.O., Heath, J.P., and Komuves, L.G. 1992. Effect of dietary fat/cholesterol level on growing pigs selected for three generations for high or low serum cholesterol at age 56 days. J. Anim. Sci. 70:2462-2470.


6. Harris, K.B., Cross, H.R., Pond, W.G., and Mersmann, H.J. 1992. Effect of dietary fat/cholesterol level on tissue cholesterol and fat concentrations from growing pigs selected for high or low serum cholesterol. J. Anim. Sci. 71:807-810.


7. Scott, Lynne W., Dunn, Kay J., Pownall, Henry J., Brauchi, Daniele J., Herd, J. Alan, Harris, Kerri B., Savell, Jeff W., Cross, H. Russell, and Gotto, Antonio M. 1993. Comparison of the effects of beef and chicken on plasma lipoproteins in hypercholesterolemic males. Archives of Internal Medicine. 154:1261-1267.


8. McCook, Linda S., Miller, R.K., Harris, K.B., and Savell, J.W. 1994. Determination of the total lipid content of pork retail cuts at two external fat trim levels. J. Muscle Foods. 377-388.


9. Kirchner, J.M., Beasley, L.C., Harris, K.B., and Savell, J.W. 1994. Evaluation of cooking and chemical characteristics of low fat ground beef patties. J. Food Comp. Anal. (In press).

Chapters in Books:

1. Harris, K.B. and Cross, H.R. 1996. Food Safety (HACCP) for the Beef Production Segment. In "Cattle Feeding: A Guide to Management." 2nd Edition. Ed. R.C. Albin andg.B. Thompson.


2. Harris, K.B., Cross, H.R., Acuff,G.R., and Webb, N.B. 1995. Risk Analysis, HACCP, and Microbial Criteria in Meat and Poultry Systems. In "HACCP in Meat, Poultry and Fish Processing." Eds. A.M. Pearson and T.M. Dutson.

Other Publications:

1. Harberson, Tish J., Harris, K.B., Savell, J.W., and Cross, H.R. 1989. Influence of quality grade, fat trim level, and degree of doneness on beef fatty acids. Texas Agr. Exp. Sta. Prog. Rpt. 4698, College Station.


2. Harris, Kerri B., Savell, Jeff W., and Cross, H.R. 1989. Fatty acid composition of raw and cooked muscle tissue from closely or completely trimmed beef steaks and roasts. Texas Agr. Exp. Sta. Prog. Rpt. 4699, College Station.


3. Harris, K.B. and Savell, J.W. 1990. Nutrient Values and Composition Data for Beef, Pork, Lamb, Poultry and Fish. 1st Ed. Department of Animal Science, Texas A&M University.


4. Harris, K.B., Kutch, S.M., Savell, J.W., and Beasley, L.C. 1992. Obtaining nutrient composition data for those beef retail cuts not presently in USDA Agriculture Handbook 8-13. Texas Agr. Exp. Sta. Prog. Rpt. 5059, College Station.


5. Kirchner, J.M., Beasley, L.C., Harris, K.B., and Savell, J.W. 1994. Simulating consumer practices to evaluate the cooking and chemical characteristics of low fat ground beef patties. Texas Agr. Exp. Sta. Prog. Rpt.


6. Harris, K.B., Pfeiffer, M.L., and Cross, H.R. 1995. La Methode HACCP Dans L'Industrie Americaine de La Viande -- (HACCP in the U.S. Meat Industry). Viandes Et Procuits Carnes. Vol 16(6), November-December.

Presentations at National Meetings:

Harris, K.B., Savell, J.W., and Cross, H.R. 1990. Fatty acid composition of raw and cooked muscle tissue from closely or completely trimmed beef steaks and roasts. Paper 151, presented at 51st Annual Meeting of Institute of Food Technologists, Anaheim, CA, June 16-20.


Harris, K.B. 1996. Preparing for the pathogen reduction/HACCP regulation. Presented at the 31st National Meeting on Poultry Health and Processing, Ocean City, Maryland. October 23-25.


Harris, K.B. and Cross, H.R. 1997. The impacts of regulations and food safety. Invited paper to be presented at the 1997 IFT Annual Meeting, Orlando, FL. June 14-18.