Matthew Livingston

WORK HISTORY

EDUCATION

ABOUT MATTHEW LIVINGSTON

Dr. Livingston currently works for dsm-firmenich as the business development manager for Precision Services. His focus lies in nutritional physiology, and the impact on meat quality, yield, and food safety. Matthew began processing meat in 1998 while attending the University of Illinois Animal Science Program. He finished his M.S. in Meat Science in 2003 with an emphasis on glycolysis, meat quality, and shelf life of modified atmosphere packaged enhanced fresh pork and the use of organic acid salts.Matthew has worked for over 15 years in the red meat industry as well as in academia. He has worked formerly as the facility manager at U.C. Davis, the quality control and eventually interim general manager of Superior Farms Lamb and Veil, and facility manager of the Cal Poly Meat Processing Center at San Luis Obispo. He has assisted with corporate functions including HACCP implementation, BRC/SQF and USDA audits, process improvements, product development, business plan development, facility design, and general management. In 2017, he completed his Ph.D. in poultry meat production and physiology at North Carolina State University where he eventually accepted a position as assistant professor at NCSU teaching poultry processing. in 2018 Matthew joined DSM nutrition as a Sr. Technical Solutions Manager overseeing Applications and Innovation for Poultry in North America and now the Business Development Manager-Precision Services. Matthew’s long-term goals include Sr. management with a diverse company in the meat or allied industries brining new ideas and outside the box thinking to animal and poultry science.Specialties: Well-rounded background in poultry and animal science, nutrition, slaughter & further processing operations, process improvements, regulatory affairs, QC, packaging, HACCP development, implementation and start-up, BRC, EIAO/FSA.