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Jeff Savell

Savell, Jeff
Jeff Savell
University Distinguished Professor, Meat Science & E. M. “Manny” Rosenthal Chair in Animal Science
Room 348 Kleberg
Undergraduate Education
B.S. in Animal Science, Texas A&M University
Graduate Education
M.S. in Animal Science, Texas A&M University
Ph.D. in Animal Science, Texas A&M University
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)
Southern Section American Society of Animal Science Outstanding Young Scientist Award
California Beef Council’s George Strathearn Memorial Research Award
Association of Former Students’ Distinguished Achievement Award in Teaching
Texas Cattle Feeders Association’s Beef Merchandising Award
1996 Texas Agricultural Extension Service Superior Team Award
1997 Vice Chancellor’s Award in Excellence – Research on Campus
1997 Vice Chancellor’s Award in Excellence for Partnerships
1997 American Meat Science Association’s Distinguished Teaching Award
1998 Vice Chancellor’s Award in Excellence Team Award (Gene Mapping)
1998 Honor Professor Award at the 42nd Annual Agriculture and Life Sciences Convocation
1998 T-Camp Namesake at Texas A&M University
2003 Vice Chancellor’s Award in Excellence for his contributions as part of the Extension Beef 101 Team

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. 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 8,000 Aggies since 1982, 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 A&M AgriLife Research.

Professional memberships include the American Meat Science Association (President 2001-2002); the American Society of Animal Science; the Institute of Food Technologists; and the International Association of Food Protein.