Chance Brooks named Texas Tech’s Dept. of Animal & Food Sciences Chair
By: Norman Martin
Chance Brooks, a longtime professor, administrator, and scientific researcher, has been named chair of the university's award-winning Department of Animal & Food Sciences, officials announced today (July 27). He will step into his new post on Aug. 1. Brooks previously served as Davis College Interim Associate Dean for Academic & Student Programs, as well as interim and associate chair of the department.
“As an alumnus of the department, Dr. Brooks is a dedicated servant leader willing to empower faculty, staff, and students toward continued enhancement of excellence,” said Clint Krehbiel, dean of the Davis College of Agricultural Sciences & Natural Resources, in a memo to faculty. “I'm confident in and excited about his ability to lead inclusive and strategic visioning and planning for the future of the Department of Animal & Food Sciences.”
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, including Texas Beef Council and the U.S. Meat Export Federation.
In 2019, Brooks was awarded the Texas Tech Chancellor's Council Distinguished Teaching Award, Texas Tech President's Excellence Award in Academic Advising, and the Texas Tech Parents Association Barnie E. Rushing, Jr. Faculty Distinguished Research Award. In addition, a strong commitment to teaching garnered Brooks the Non-Land-Grant Agricultural and Renewable Resources Universities' Distinguished Educator Award (2016), and the USDA Food and Agricultural Sciences Excellence in Teaching Award (2014).
Brooks has published 141 peer-reviewed manuscripts and given more than 75 invited presentations and lectures related to meat processing, quality, and safety. In addition, he has authored or co-authored grants resulting in more than $18 million to support his research program since 2000. 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.
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.
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, and 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.
CONTACT: Clint Krehbiel, Dean, Davis College of Agricultural Sciences & Natural Resources, Texas Tech University at (806) 742-2808 or Clint.Krehbiel@ttu.edu
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Editor: Norman Martin
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