Department of Animal & Food Sciences Chair Chance Brooks
Chance Brooks, chair of Texas Tech’s Department of Animal & Food Sciences, has been named a 2026 Signal Service Fellow by the American Meat Science Association (AMSA), one of the profession's highest honors recognizing sustained leadership, service, and contributions to meat science.
'Dr. Brooks has distinguished himself through sustained leadership, professional service, mentorship, and scholarship that have strengthened both the meat science profession and Texas Tech.'
The award, established in 1956, is reserved for AMSA members whose careers reflect distinguished service to the association and enduring contributions to the meat science profession. Brooks was recognized during AMSA's Reciprocal Meat Conference held June 21-24 in Amarillo, Texas.
"AMSA has been one of the most meaningful professional communities in my career," Brooks said. "I am honored by this recognition and grateful for the students, colleagues, mentors, and industry partners who have shaped my journey. The greatest reward has been helping develop people and programs that will continue advancing meat science long into the future."
A member of AMSA since 1996, Brooks has contributed to the association through leadership, committee service, conference planning, student development initiatives, and intercollegiate meat judging programs. Most recently, he served on the AMSA Board of Directors from 2022 to 2025 and currently serves on both the Nomination and Election Committee and the Long-Range Planning Intercollegiate Meat Judging Committee.
Since joining Texas Tech in 2003, Brooks has served in a variety of academic leadership roles, including interim associate dean for academic and student programs and both associate chair and interim chair within the Department of Animal & Food Sciences.
Throughout his career, Brooks has emphasized the connection between science, education, and industry application. He has taught more than 3,100 undergraduate and graduate students at Texas Tech, chaired 23 graduate student committees, co-chaired 6 additional committees, and served on more than 90 graduate committees. His educational efforts also include 70 professional and educational programs and more than 75 invited presentations delivered to scientific, industry, and stakeholder audiences.
His research program has focused on meat quality and food safety, particularly meat tenderness, flavor, color stability, nutritive value, and pre- and post-harvest food safety interventions. Brooks has authored more than 150 refereed journal articles while he and his colleagues have secured more than $18 million in external funding supporting research, student training, and industry-relevant innovation.
A native of Meadow, Texas, Brooks earned his bachelor's and master's degrees from Texas Tech before completing a doctorate in meat science at Texas A&M University. In addition to his university responsibilities, he has remained actively engaged with industry through collaborative research, technical education programs, workforce development initiatives, and advisory activities supporting the meat and food sectors.
"Dr. Brooks has distinguished himself through sustained leadership, professional service, mentorship, and scholarship that have strengthened both the meat science profession and Texas Tech University," said Clint Krehbiel, dean of Davis College of Agricultural Sciences & Natural Resources. "His impact is reflected not only in his scientific contributions, but also in the students, colleagues, and industry professionals he has helped develop throughout his career."
Brooks becomes the fourth faculty member from Davis College to receive the AMSA Signal Service Fellow distinction, joining Mindy Brashears (2025), Mark Miller (2015), and C. Boyd Ramsey (1995).
CONTACT: Clint Krehbiel, Dean, Davis College of Agricultural Sciences & Natural Resources, Texas Tech University, (806) 742-2808, Clint.Krehbiel@ttu.edu
0624NM26