Texas Tech University

Chance Brooks, Ph.D.


Professor & Associate Chair

Meat Science

AFS 103E

(806) 834-3517


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Chance Brooks grew up in the small farming community of Meadow, Texas, where he was active in 4-H and FFA. Chance then attended Texas Tech University where he earned his B.S. (1994) and M.S. degrees in Animal Science (1997). Brooks then attended Texas A& M University to complete his Ph.D. in Meat Science (2000). After obtaining his Ph.D. he joined the faculty at Oklahoma State University as an Assistant Professor where he taught undergraduate and graduate courses, and conducted numerous beef, pork and lamb research projects. In 2003, Dr. Brooks returned to his alma mater where he currently holds a teaching and research position as Associate Professor in the Department of Animal and Food Sciences. His responsibilities include teaching graduate and undergraduate courses in Meat Science, advising over 100 undergraduate and graduate students, and conducting research in Meat Science. Chance’s research program has focused on meat packaging, food safety and adding value to beef products through product enhancement and manipulation of underutilized beef muscles for novel steak items. Additionally, Dr. Brooks’ packaging research has explored the effects of packaging, enhancement and/or atmosphere on the retail shelf life, spoilage masking characteristics and safety of meat products. During his brief tenure as an associate professor, Dr. Brooks has served as investigator or co-investigator on research proposals totaling more than $10.9 million. Those grants and proposals have resulted in 65 peer-reviewed publications, 102 abstracts, 10 technical articles and two patents. Dr. Brooks has conducted multidisciplinary collaborative research with more than seven universities and has delivered more than 50 invited presentations for organizations and industry. Chance has also educated a variety of individuals on numerous topics at short courses and programs for the Meat Export Federation, Texas Beef Council, Certified Angus Beef and others. In addition, Dr. Brooks has graduated 16 M.S. and Ph.D. students, was a committee member of an additional 36 graduates, and served as undergraduate advisor to more than 500 students since his tenure began at Texas Tech University. Currently, Dr. Brooks advises 3 Ph.D. students and 2 Post-Doctoral candidates, and is a committee member of another 11 graduate students.

Animal & Food Sciences