Chance Brooks named Department of Animal & Food Sciences Interim Chair
By: Norman Martin
Chance Brooks, the Interim Associate Dean for Academic & Student Programs for Texas Tech's College of Agricultural Sciences and Natural Resources, has been named Interim Chair of the university's award-winning Department of Animal & Food Sciences, officials announced today (Sept 14). He will step into his new post on Oct. 1.
“I'm confident that with Chance's leadership, combined with your partnership and support, the department will prosper,” said CASNR Interim Dean Cindy Akers in a memo to faculty. Brooks has served as the associate chair of the department for the past six years.
The Department of Animal and Food Sciences is housed in a modern research and teaching facility, and has excellent research support. There are 27 faculty members in the department, many are leading researchers in their respective fields. Areas of research emphasis include meat science and muscle biology, food science and safety, animal nutrition, health, and welfare, and companion animal science.
In addition, the department's competitive team are among the nation's best. This year alone the Meat Science Academic Quiz Bowl Team captured its 10th national championship, while the Meat Judging Team claimed its 15th intercollegiate national championship.
In 2019, Brooks was awarded the Texas Tech Chancellor's Council Distinguished Teaching Award, one of the highest faculty honors in the university system. The award recognizes those who demonstrate excellence in teaching, service to the teaching profession, service to students, professional growth and scholarly activity.
In addition, a strong commitment to teaching garnered Brooks the Non-Land-Grant Agricultural and Renewable Resources Universities' Distinguished Educator Award in 2016, and the USDA Food and Agricultural Sciences Excellence in Teaching Award (2014).
At Texas Tech, Brooks has taught graduate and undergraduate courses in meat science. His research focuses on beef tenderness and flavor, meat color and stability during storage, and the nutritive value of meat. He has also frequently presented short courses and programs for various organizations in the industry.
In the past, Brooks advised undergraduate students, and served as club advisor for the Texas Tech University Meat Science Association. His student evaluation scores for instructor performance consistently ranked him among the top teachers at the university. Separately, Brooks has authored or co-authored 22 educational publications and videos, and served as instructor in 65 education programs.
A native of Meadow, Texas, 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 from Texas A&M in 2000. He began his tenure at Texas Tech in 2003, after serving three years at Oklahoma State University as an assistant professor where he taught undergraduate and graduate courses, and conducted numerous beef, pork and lamb research projects.
CONTACT: Cindy Akers, Interim Chair, College of Agricultural Sciences and Natural Resources, Texas Tech University at (806) 742-2808 or firstname.lastname@example.org