In Profile: Texas Tech honors AFS’s Max Miller for 50 years of solid service
When Max Miller came from Brownfield to Texas Tech in 1955 to begin his undergraduate studies, the only traffic light between there and Lubbock was at 19th and University. These days there’s a lot more stop lights, but nothing in the interim has slowed Miller’s affection for his university. Indeed, the school has become the focal point of his career.
Today (April 3) university officials honored Miller, now a Tech Department of Animal and Food Sciences associate professor, for five decades of service. Presented annually, Tech’s ‘Length of Service Awards’ recognize staff and faculty members for their employment longevity with the university. This year’s ceremony honored 271 employees.
“Max Miller is a great teacher, and I’m proud to have him as a good friend and colleague,” said Michael Galyean, dean of the College of Agricultural Sciences and Natural Resources.
Miller finished his degree in three years and went to Michigan State to get a master’s degree. He came back to Lubbock and began teaching at Texas Tech in 1960, went back to Michigan State for a few years to get his doctorate and returned to Texas Tech in 1971 to pursue his love of teaching.
When he first began teaching in 1960, Miller would take his lab students to the Dairy Barn to educate them about inspection of dairy facilities. He has since taught everything from beginning dairy and food science classes, to food microbiology and food chemistry, food analysis, fruits and vegetables processing still offered today.
Miller says his greatest pleasure in being a professor at Texas Tech is helping students get good jobs and watching them progress. Many students have said that Miller’s food science class was the hardest class they ever took, but they also say he was a professor that really cared. In fact, Miller still gets calls from former students checking in to see how he and his wife Roma are doing.
“Dr. Miller is a great example of a person who has had a global impact without traveling the world,” said Michael Orth, chairman of Tech’s Department of Animal and Food Sciences. “His teaching and mentoring of students, along with his efforts to secure positions for them after graduation, has led to Texas Tech graduates making significant and lasting contributions in the food science industry nationally and internationally.”
Written by Leslie Cranford
CONTACT: Michael Orth, chairman, Department of Animal and Food Sciences, Texas Tech University at (806) 742-2805 or firstname.lastname@example.org
0405NM14 / PHOTO: Ashley Rodgers