Commitment to Education; Mark Miller selected for national NAMI award
By: Norman Martin
A noted animal science researcher with Texas Tech's Department of Animal and Food Sciences has been selected to receive the Harry L. Rudnick Educator's Award from the Washington, D.C.-based North American Meat Institute.
Mark Miller, a Texas Tech professor of meat science and muscle biology, and the university's San Antonio Livestock Show Distinguished Chair in Meat Science, was honored at a special meat institute annual awards luncheon on Tuesday (Jan. 30) during the International Production and Processing Expo in Atlanta.
Barry Carpenter, NAMI's President and CEO, said each year the organization recognizes an individual from academia who has made outstanding contributions in the field of food science education. This year the awards committee chose to honor Miller in recognition of his dedication to educating future industry leaders, as well as his commitment to education, research and service activities in the field of food science.
Miller's experience in the meat industry has made him a leader in the areas of food safety and meat quality research. Specifically, he's been actively involved in research with collaborators at the USDA, Cargill, Tyson, Merck, Nebraska Beef, and the National Cattlemen's Beef Association.
During his years of research Miller has served as investigator or co-investigator on more than 245 projects totaling more than $30 million; resulting in 200 referred journal articles, 15 books and book chapters, more than 120 technical articles, 250 abstracts, and two U.S. patents. In addition, he's served as advisor to more than 80 graduate students, and has developed a talented meat judging program accounting for more than 80 contest wins and 10 national championships since 1990.
Prior to joining Texas Tech faculty in 1990, Miller served as a research associate at Texas A&M University and later an assistant professor of meat science at the University of Georgia. He received his bachelor's and master's degrees in animal science from Texas Tech. His doctorate in meat science is from Texas A&M.
NAMI was created in 2015 through the merger of the American Meat Institute and the North American Meat Association. Its history dates back to Chicago in 1906 when the institute was created in response to the passage of the Federal Meat Inspection Act.
CONTACT: Michael Orth, chairman, Department of Animal and Food Sciences, Texas Tech University at (806) 834-5653 or email@example.com
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