Graduate Programs in Meat Science

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• Universities
  • U Arkansas
  • Auburn U
  • Cal Poly State U
  • Colorado State U
  • U. Connecticut
  • Iowa State U
  • Mississippi State U
  • U Nebraska - Lincoln
  • North Dakota State U
  • The Ohio State U
  • Oklahoma State U
  • South Dakota State U
  • Sul Ross State U
  • Texas A&M U
  • Texas Tech U
  • West Texas A&M U
  • U Wisconsin - Madison

Texas A&M University

Meat Science Faculty:

• Alejandro Castillo
  • Focus area: Food microbiology, microbiological quality and safety and foods, HACCP, and pathogen interventions.
  •  a-castillo@tamu.edu
• Davey Griffin
  • Focus area: Food safety, carcass composition value-based marketing, packaging and shelf-life.
  • dgriff@tamu.edu
• Dan Hale, Current AMSA President

• dhale@tamu.edu
• Kerri Harris
  • Focus area: Food Safety, HACCP, and nutrition.
  • kharris@tamu.edu
• Jimmy Keeton
  • Focus area: Processed meats, meat chemistry, safety, nutrition, and quality.
  • jkeeton@tamu.edu
• Rhonda Miller
  • Focus area: Carcass composition, growth and development, sensory analysis, meat safety and quality.
  • rmiller@tamu.edu 
• Wes Osburn
  • Focus area: Processed meats, meat safety, value-added products, and quality.
  • osburnw@tamu.edu
• Jeff Savell
  • Focus area: Carcass composition, packaging and shelf-life, meat quality, nutrition and safety.
  • j-savell@tamu.edu
• Steve Smith
  • Focus area: Molecular biology of muscle and adipose tissue differentiation. 
  • sbsmith@tamu.edu

Contact Person

Jeff Savell
j-savell@tamu.edu

979-845-3935

2471 TAMU KLCT 348
College Station, TX 77843

Meat Science Section Website: meat.tamu.edu

Graduate Program Website: ogs.tamu.edu

Animal Science Website: animalscience.tamu.edu