Texas Tech University

Alejandro Echeverry

College of Agricultural Sciences and Natural Resources, Department of Animal and Food Sciences

Prior to joining the Tech faculty, Echeverry worked as a research assistant professor in food microbiology and as a post-doctoral research associate at Texas Tech, where he conducted, among other projects, the determination of the prevalence of Salmonella and E. coli O157:H7 in fresh beef and pork products in multiple retail outlets in major cities in Mexico, Honduras, and Costa Rica; Assessment of laboratory needs in food analysis laboratories of the Asia-Pacific Economic Cooperation forum, and the identification and comparison of antibiotic resistance patterns in Salmonella among cattle populations.

Echeverry received his bachelor's degree in food engineering from the Corporación Universitaria Lasallista in Medellín, Colombia. His master's degree in food sciences and doctorate degree in animal sciences are from Texas Tech.