VP of Protein Procurement and Innovation
Henry joined QSCC in 2016. His team is responsible for the supply chain development and acquisition of all animal protein products on the Wendy’s menu (beef, chicken, bacon, sausage, eggs, and cheese). Henry also provides guidance and thought leadership to the American Beef Initiative (ABI) and serves as a member of Wendy’s Animal Welfare Council.
Prior to joining QSCC, Henry served as Chair of the Department of Animal Sciences at The Ohio State University. The Department was comprised of approximately 750 students (undergraduate and graduate), 60 staff, and 34 faculty members. It also utilized multiple animal facilities (Beef, Dairy, Equine, Poultry, Sheep, and Swine) and a federally inspected abattoir to engage in comprehensive teaching, research, and outreach programs. Henry’s research program focused on treatments and technologies that enhance the efficiency of food animal production while simultaneously improving the inherent qualities of the resulting meat products (tenderness, water holding capacity, flavor, color, and wholesomeness).
Henry previously served as consultant to Wendy’s Quality Assurance team from 2005 through 20016. In that role he provided technical expertise related to meat products, performed 3rd-party Animal Welfare, Product Quality, and Food Safety audits in harvest and further processing facilities for all animal protein products in the Wendy’s system.
Henry obtained his Ph.D. and M.S. in Meat Science from Colorado State University and his Bachelor of Science in Dairy and Animal Science with Minors in Poultry Technology and Management and International Agriculture from Pennsylvania State University.