Dr. Angie Siemens is the Vice President of Food Safety Strategic Initiatives for Cargill, Inc. in Wichita, Kansas. She is focused on Salmonella Mitigation and Policy and serves as Crisis Manager. Previously she served for 17 years as Vice President for Food Safety, Quality & Regulatory for Cargill Protein North America overseeing food safety and quality for 45 beef, turkey, egg, case-ready and value add processing facilities.
Prior to her tenure at Cargill, she worked for Smithfield Packing Company in Smithfield, Virginia and Oscar Mayer Foods Division of Kraft Foods in Madison, Wisconsin, and Beatrice Cheese. She served a year as a Congressional Science Fellow to the US House of Representatives, Committee on Agriculture, Washington, DC.
Angie received a Ph.D. in Meat Science and M.S. in Animal Science from the University of Missouri, Columbia and a B.S. in Animal Science from Purdue University, West Lafayette, Indiana.
