Jeff W. Savell, Regents Professor, E.M. Rosenthal Chairholder, and Section Leader - carcass composition, packaging and shelf-life, meat quality, nutrition, and safety.
Alejandro Castillo, Associate Professor - food microbiology, microbiological quality and safety of foods, HACCP, and pathogen interventions.
Davey B. Griffin, Associate Professor and Extension Meat Specialist - food safety; carcass composition; value-based marketing; packaging and shelf-life.
Dan S. Hale, Professor and Extension Meat Specialist - carcass composition; food safety, and nutrition.
Margaret Hardin, Associate Professor - food microbiology, microbiological quality and safety of foods, HACCP, and pathogen interventions.
Kerri B. Harris, Associate Professor - food safety, regluatory issues, HACCP, and nutrition; President and CEO, International HACCP Alliance.
Rhonda K. Miller, Professor - carcass composition; growth and development; sensory analysis; meat safety and quality.
Wesley Osburn , Associate Professor - processed meats, meat safety, value-added products, and quality.
Stephen B. Smith, Professor - molecular biology of muscle and adipose tissue differentiation.
Matthew Taylor, Assistant Professor - food microbiology and food safety
H. Kenneth Johnson, Adjunct Lecturer, Texas A&M University; Independent Consultant, Chicago, Illinois - retail merchandising and training, labeling and scanning.
Mohammad Koohmaraie, Adjunct Assistant Professor and Visiting Member of Graduate Faculty, Texas A&M University.
Jonathan Ophir, Adjunct Professor and Visiting Member of Graduate Faculty, Texas A&M University; Professor, Department of Radiology, Ultrasonics Laboratory, University of Texas Health Science Center at Houston, Texas - ultrasound and elastography.
Tommy L. Wheeler, Adjunct Assistant Professor and Visiting Member of Graduate Faculty, Texas A&M University; Research Food Technologist, United States Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska - meat tenderness.
Sydney Giese, Marketing and Sales Assistant, Rosenthal Meat Science and Technology Center
Justin Hosey, Meat Cutter, Rosenthal Meat Science and Technology Center
Lisa Lucia, Research Associate
Tiffany Mooney, Lead Office Assistant, International HACCP Alliance, for Harris and Gregory
Don Palmer, Research Associate, Rosenthal Meat Science and Technology Center
Kenneth Ray, Meat Processing and Distribution Assistant Manager, Rosenthal Meat Science and Technology Center
Ray R. Riley, Manager, Rosenthal Meat Science and Technology Center
Kristin Nicholson, Technician II
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