NEVADA, Iowa---Burke Corporation, a leading manufacturer of fully cooked meat products, announced that R&D Food Scientist Dawn Canon, Ph.D., has been awarded the designation of Certified Culinary Scientist by the Research Chefs Association, the foremost professional community for food research and development. Only 120 people worldwide have earned this certification.

"We are proud of the knowledge and ability that Dawn demonstrated in earning this certification," said Casey Frye, Burke vice president of Research and Development. "It's an example of the ongoing innovation and product quality for which Burke strives."

Canon has been a food scientist for Burke Corporation for 17 years. She earned her Ph.D. from Iowa State University and has completed classes and examinations at the Culinary Institute of America. Much of her work for Burke has been in product and process development, optimizing flavor and quality for the fully cooked meat products Burke markets to restaurants, foodservice establishments and manufacturers.

"Our entire research team is dedicated to making Burke products not only efficient for the operators, but also the best tasting for the consumer," said Canon. "It's our common mission, and it's rewarding for me." The R&D team has developed leading science in antioxidants, increasing shelf life while maintaining fresh, excellent flavor.

Doug Cooprider, Burke vice president of sales and marketing said, "Dawn's certification demonstrates Burke's focus on research, development and innovation, which offers our customers optimal products and ingredients in flavor and quality."

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