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Jeff Savell, TAMU, Nominated for Mentor Recognition

Nov 08, 2016

Savell 220 X 220The AMSA Educational Foundation announced this week that Jeff Savell is a candidate for the Mentor Recognition award. This program gives AMSA members a unique avenue to honor the mentors or colleagues who influenced their careers by establishing a fund in their names to carry on their legacies. 

Jeff Savell is University Distinguished Professor, Regents Professor, E.M. "Manny" Rosenthal Chairholder, and leader of the Meat Science Section in the Department of Animal Science at Texas A&M University. He has devoted almost four decades to the university helping meet its multiple mission of teaching, research, and service.

Jeff began his path in meat science through involvement in the intercollegiate meat judging program, first as a team member and then as a coach. After joining the faculty of Texas A&M University, he spent over a decade as the meat judging coordinator, mentoring coaches and students.

Jeff teaches the introductory course in meat science, ANSC 307, where he has taught over 9,000 Aggies since 1982. He also teaches an undergraduate livestock and meat marketing class, leads a graduate course in carcass composition and quality, and team-teaches a graduate and undergraduate course in HACCP plus a freshmen class on Texas Barbecue. Jeff has chaired or co-chaired over 130 graduate students who have become leaders in academia, industry, and government. Student development and mentorship are of utmost importance to him.

Jeff has been recognized for his teaching and mentorship accomplishments by the Association of Former Students at Texas A&M and the American Meat Science Association. He has received numerous university, regional, and national research awards for individual and team efforts to solve key issues in the livestock and meat industries. Jeff is a past-president of the American Meat Science Association and is a member of the Meat Industry Hall of Fame.

Expendable funds will be divided between student leadership development and the intercollegiate meat judging program.

For more information, go to http://www.meatscience.org/savell

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