Faculty

Jeffrey W. Savell, University Distinguished Professor, Regents Professor, E.M. “Manny” Rosenthal Chairholder, and Section Leader – carcass composition, packaging and shelf-life, meat quality, nutrition, and safety. Savell short bio

Ashley Arnold, Research Assistant Professor – food safety, HACCP, meat quality, and Safety Officer for the Department of Animal Science,

Alejandro Castillo, Associate Professor – food microbiology, microbiological quality and safety of foods, HACCP, and pathogen interventions.

H. Russell Cross, Professor — meat quality and food safety.

Kerri B. Gehring, Associate Professor – food safety, regluatory issues, HACCP, and nutrition; President and CEO, International HACCP Alliance.

Jason J. Gill, Assistant Professor – microbiology and bacteriophage biology. Lab website.

Davey B. Griffin, 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.

Christopher R. “Chris” Kerth, Associate Professor – meat quality.

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.

Gary C. Smith, Visiting Professor, Adjunct Member of the Graduate Faculty, University Distinguished Professor Emeritus, Colorado State University – meat quality and safety.

Stephen B. Smith, Regents Professor – molecular biology of muscle and adipose tissue differentiation.

Matthew Taylor, Associate Professor – food microbiology and food safety

Adjunct Faculty

Rod A. Bowling, Adjunct Professor, Ag Marketing Specialist, Agricultural Marketing Service, United States Department of Agriculture, and owner, AgriFood Solutions International – meat quality and food safety.

Joseph J. “Joe” Harris, Adjunct Professor and Visiting Member of Graduate Faculty, Southwest Meat Association, College Station, Texas – meat quality and food safety.

H. Kenneth Johnson, Adjunct Lecturer, Texas A&M University; Independent Consultant, Chicago, Illinois – retail merchandising and training, labeling and scanning.

D. Andrew “Andy” King, Visiting Member of Graduate Faculty, 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 and meat color.

Mohammad Koohmaraie, Adjunct Assistant Professor and Visiting Member of Graduate Faculty, IEH Laboratories and Consulting Group, Lake Forest Park, Washington – meat quality and food safety.

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.

Staff

Tiffany Walsingham, Lead Office Associate, International HACCP Alliance

Ray R. Riley, Manager, Rosenthal Meat Science and Technology Center