Chance Brooks, an associate professor of meat science in Texas Tech's Department of Animal and Food Sciences, received the USDA Food and Agricultural Sciences Excellence in Teaching Award this weekend.

The award, one of six regional awards, is presented to recipients who exhibit teaching innovation, excellence and quality, dedication to the profession and to students, and professional growth and development in promoting the nation's food and agricultural system.

"It is an honor to be chosen as a regional award recipient," said Brooks, who holds two degrees from Texas Tech. "I thoroughly enjoy teaching at my alma mater and I greatly appreciate the support I have received from Texas Tech, the College of Agricultural Sciences and Natural Resources and the Department of Animal and Food Science. My hope is that I represent the university's mission to advance knowledge through innovative and creative teaching, research and service. I am blessed to work at an institution that equally values teaching and recognizes the scholarship associated with teaching."

As part of the award, Brooks received $2,000 to be given to the college or university of his choosing to support and strengthen instructional programs. Brooks received the award Sunday (Nov. 2) during a ceremony at the annual meeting of the Association of Public Land-Grant Universities in Orlando, Florida.

"We are very pleased that Dr. Brooks is being honored as a recipient of a USDA Excellence in Teaching Award," said Michael Galyean, dean of the College of Agricultural Sciences and Natural Resources. "Chance is an extraordinarily gifted teacher whose excellence in the classroom is making a real difference in the lives of students. He is recognized by CASNR students and faculty alike as the 'best of the best.'"

A native of Meadow, Brooks earned his bachelor's degree from Texas Tech in 1994 and his master's degree in 1997, both in animal science, before earning his doctoral degree in meat science in 2000 at Texas A&M. He began his tenure at Texas Tech in 2003 after three years at Oklahoma State.

At Texas Tech, Brooks teaches graduate and undergraduate courses in meat science, and his research focuses on meat packaging, food safety and value-added meat products through product enhancement and manipulation of underutilized beef muscles. A frequent presenter for various organizations and the industry, he has presented short courses and programs for, among others, the Texas Beef Council and Certified Angus Beef.

"As an alumnus of my home department, I had the opportunity to be instructed and advised by many of my colleagues," Brooks said. "Their mentorship has been invaluable to my teaching career. They taught me how to teach and advise students through hard work, dedication and servant leadership, and their assistance is greatly appreciated."

Brooks' scores for instructor performance have consistently exceeded those of Texas Tech, the college and his department, ranking him as one of the top teachers at Texas Tech. Brooks also serves as a teaching faculty mentor for assistant professors in the department's peer mentor program and as a mentor for graduate students in the Teaching Effectiveness and Career Enhancement (TEACH) program.

He also serves on the Animal and Food Science's curriculum committee that evaluates new course proposals. He served as an adult leader to the Blarney Stone 4-H Club and is a member of the Frenship FFA Agricultural Booster Club. In addition, he has authored or co-authored 17 educational publications and videos and served as an instructor in 53 educational programs.

Brooks has also been active in research. His work has helped bring more than $15 million in research funding to Texas Tech since 2003 that has resulted in 86 referred journal publications, 13 proceeding papers, 143 abstracts and seven patent-patent pending applications.

Written by George Watson

CONTACT: Michael Galyean, Dean, College of Agricultural Sciences and Natural Resources, Texas Tech University at (806) 742-2808 or michael.galyean@ttu.edu

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