Chance Brooks, Ph.D.
Professor & Associate Chair
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 Professor in the Department of Animal and Food Sciences. His responsibilities include teaching 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. Dr. Brooks also has administrative duties as the Associate Chair for the Department of Animal and Food Sciences.