J. Chance Brooks, Ph. D.

Associate Professor - Meat Science

AFS 200G

(806)742-2805 x230

chance.brooks@ttu.edu

Download Dr. Brooks' CV

Chance Brooks earned his Bachelor of Science degree in Animal Science (1994) and Master of Science degree in Animal Science (1997) from Texas Tech University.  Chance then attended Texas A&M University to complete his Ph.D. in Animal Science (2000), with emphasis in Meat Science and Muscle Biology.  After obtaining his PhD he joined the faculty at Oklahoma State University as an Assistant Professor in the Department of Animal Science where he taught undergraduate and graduate courses, and conducted numerous beef, pork and lamb research projects from 2000-2002.

In 2003, Dr. Brooks returned to his alma mater where he currently holds a teaching and research position as Assistant Professor in the Department of Animal and Food Sciences at Texas Tech University and is a core faculty member of the International Center for Food Industry Excellence. His responsibilities include teaching graduate and undergraduate courses in Meat Science and Muscle Biology, including Value-Added and Processed Meats courses.  Chance’s research program has primarily focused on meat packaging and post-harvest food safety. Dr Brooks’ program has characterized the spoilage and safety aspects of various packaging systems using in the meat industry today. His research has also focused on adding value to beef products through product enhancement, improved uniformity and consistency of pork and lamb products, manipulation of underutilized beef muscles for novel steak items, and meat palatability.

During his brief tenure, Dr. Brooks has served as investigator or co-investigator on research proposals totaling more than $1,800,000.  He has been involved with nationally recognized projects such as the National Beef Tenderness Survey and National Beef Quality Audit, and has conducted multidisciplinary collaborative research with more than five universities and three departments.  Dr. Brooks’ research efforts have led to 16 peer reviewed publications (with an additional 7 in press), 63 abstracts and proceedings, 10 technical reports and 8 other publications. In addition, he has been invited to share research findings at 25 meetings. Although Chance hasn’t held an Extension appointment, he has shared information and findings with numerous producers and meat industry personnel through more than 45 programs conducted by the Oklahoma and Texas Agricultural Extension Services.

Chance is currently a member of the American Meat Science Association (AMSA), Institute of Food Technologists and the American Society of Animal Science (ASAS). Chance was awarded AMSA’s Achievement Award in 2006 and was recognized in 2007 with the Texas Tech Alumni Associations New Faculty Award. He also serves on various national, university, college, and departmental committees.

Chance enjoys spending time with his wife, Tiffanie and their two children, Teghan and Nate; as well as carpentry and hunting.