Jeff Savell, Ph.D.
Regents Professor, Meat Science & E. M. “Manny” Rosenthal Chair in Animal Science
Room 348 Kleberg
Jeff Savell is professor and leader of the meat science section in the Department of Animal Science, and holds the E. M. “Manny” Rosenthal Chair in Animal Science. He also holds appointments on the Faculty of Food Science and Technology and the Graduate Faculty of Nutrition. He received his bachelor’s, master’s, and doctorate in animal science from Texas A&M University.
Dr. Savell teaches the introductory course in meat science where he has taught over 5,000 Aggies since 1992, as well as a course in carcass composition and quality, and team teaches a graduate and undergraduate course in HACCP. In addition, he conducts research on the quality, quantity, safety and usefulness of meat and meat products through his appointment with Texas AgriLife Research.
He has received numerous honors and awards, including the Harry L. Rudnick Educator’s Award from the North American Meat Processors Association, Vice Chancellor for Agriculture’s Distinguished Performance Awards for Team Research and Undergraduate Teaching (three times), the Southern Section American Society of Animal Science Outstanding Young Scientist Award, California Beef Council’s George Strathearn Memorial Research Award, the Association of Former Students’ Distinguished Achievement Award in Teaching and the Texas Cattle Feeders Association’s Beef Merchandising Award. In 1996, he received the Texas Agriculture Extension Service Superior Team Award. In 1997, he received the Vice Chancellor’s Award in Excellence – Research on Campus, the Vice Chancellor’s Award in Excellence for Partnerships, and the American Meat Science Association’s Distinguished Teaching Award. In 1998, he was given the Vice Chancellor’s Award in Excellence Team Award (Gene Mapping), the Honor Professor Award at the 42nd Annual Agriculture and Life Sciences Convocation, and a T-Camp Namesake at Texas A&M University. In 2003, he received the Vice Chancellor’s Award in Excellence for his contributions as part of the Extension Beef 101 Team.
Professional memberships include the American Meat Science Association (President 2001-2002); the American Society of Animal Science; the Institute of Food Technologists; Alpha Zeta; Gamma Sigma Delta; Phi Tau Sigma; and Sigma Xi.