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TEXAS TECH UNIVERSITY

Meat Science Faculty

Dr. Mark Miller

Focus Area: Meat quality, consumer sensory, food safety

Dr. Chance Brooks

Focus Area: Meat packaging and shelf life, meat quality, food safety

Dr. Brad Johnson

Focus Area: Growth and development of major tissues, how steroidal implants will impact the overall palatability and quality of a carcass

Dr. Mindy Brashears

Focus Area: Food microbiology (pre- and post-harvest interventions)

(All faculty are accepting applications from qualified individuals interested in MS or PhD programs at Texas Tech University)

Contact Person

Dr. Chance Brooks
Texas Tech University
Department of Animal and Food Sciences
Box 42141
Lubbock, TX 79409-2141
806-742-2804 (office)
806-742-4003 (fax)
Email: chance.brooks@ttu.edu

Other Resources

Meat Science Section website: http://www.meatscience.ttu.edu/

Graduate Program website: http://www.depts.ttu.edu/gradschool/prospect.php

Social Media

  • @MeatScience: RT @GHGGuru: This might become an interesting discussion, because folks are tired of food groups being compared by weight or volume or tota…
  • @MeatScience: We love seeing quiz bowl teams getting ready for #RMC21 Quiz Bowl! #MeatScience https://t.co/LO1S39vZrU
  • @MeatScience: RT @NationalPork: The best way to ensure both a safe and delicious eating experience is with a meat thermometer! Make sure it’s accurate so…
  • @MeatScience: RT @natprovisioner: Join @MeatScience in Reno for the premiere Meat Science conference of the year. The 2021 Reciprocal Meat Conference wil…
  • @MeatScience: RT @uf_ansci: The 2020 @MeatScience iron chef contest inspired Kylie Phillips to incorporate product development and industry collaboration…