Catie Simpson Beauchamp, Ph.D.

Catie Simpson Beauchamp, Ph.D. has a diverse range of work experience in the food industry. Currently, they hold the position of Senior Vice President, Supply Chain Operations at ButcherBox, where they are responsible for overseeing the operations of the supply chain. Prior to this role, they served as the Vice President of Food Science, Quality & Safety at ButcherBox, where they played a key role in ensuring the quality and safety of the company's products.

Before joining ButcherBox, Catie worked as an Independent Professional, serving as a Meat Sector Specialist. In this role, they worked on various projects related to the meat industry, utilizing their expertise in the field.

Earlier in their career, Catie held several positions at Colorado Premium. Catie served as the Vice President of Technical Services, where they directed all food safety, regulatory, quality, and research & development initiatives for the company. Catie also held the position of Director of Technical Services, where they led various technical services initiatives and managed departmental performance during a period of significant business growth.

Catie's work experience also includes their time as a Graduate Research Assistant at Colorado State University. In this role, they conducted research in their field of expertise.

Throughout their career, Catie Simpson Beauchamp, Ph.D. has demonstrated a strong understanding of food safety, quality, and regulatory compliance in the meat industry. Catie'sleadership roles and research experience have equipped their with the expertise necessary to excel in their current role at ButcherBox.

Catie Simpson Beauchamp, Ph.D. holds a Ph.D. in Meat Microbiology from Colorado State University. In addition to their doctoral degree, they have obtained certifications in Business Process Design for Strategic Management from the MIT Sloan School of Management in October 2019 and in HACCP in June 2008.