Lyda G. Garcia, Ph.D.
Texas Tech Academic Assistant Professor Lyda G. Garcia is bringing her experience and academic talents to the university’s Dr. Bill Bennett Student Success Center to support the group’s minority recruiting efforts. She officially stepped into her new post with Tech’s College of Agricultural Sciences and Natural Resources on Jan. 1.
“Our mission is more easily accomplished if we have people with the cultural and racial identities,” said Cindy Akers, CASNR’s Associate Dean for Academic and Student Programs. “Lyda Garcia will help us achieve that goal.”
One of Garcia’s initial goals will be to increase diversity across the college by recruiting first-generation students and minorities in pursuit of higher education. “I only want to give others what I was given; a chance to succeed,” said Garcia, who is originally from Hebbronville, a small community 100 miles southwest of Corpus Christi.
Garcia received her bachelor’s degree in animal science from Texas Tech, and her master’s degree from West Texas A&M University in both animal science and meat science. Her doctorate in meat science is from Texas A&M University. She is a member of the American Meat Science Association and the Texas Cattle Feeders Association.
Prior to joining the Texas Tech faculty in 2009 as an instructor, researcher and recruiter with Tech’s Department of Animal and Food Sciences, Garcia served as a teaching and research assistant in meat science at Texas A&M’s Department of Animal Science; and a graduate research assistant at West Texas A&M’s Division of Agriculture. She currently teaches an undergraduate meat science course at Tech.
Her experience includes a variety of duties, including working as a consultant with Columbia Packing in Dallas, serving as a meat judging coach at Texas A&M; and working as an assistant manager at West Texas A&M’s Beef Carcass Research Center. Internationally, Garcia has traveled to Costa Rica, El Salvador, Honduras and Nicaragua as a food safety team member to collect and process samples for E. coli and Salmonella in processing plants and markets. She’s performed similar duties on a major food safety project in Mexico City, Cancun, Merida and Vera Cruz.
“The biggest reward I can receive is knowing that I made a positive impact in someone’s life; that I made a difference,” Garcia said.
Written by Norman Martin