Texas Tech University Dept. Of Animal & Food Sciences, Graduate Program in Food Science, and Meat Science and Muscle Biology

Department Chairman: Kevin R. Pond, Ph.D.

Graduate Coordinator: Leslie Thompson, Ph.D.

Contact Information: Graduate Coordinator, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409, Phone: 806-742-2805 ext. 224, FAX 806-742-0898, email: leslie.thompson@ttu.edu

Website: http://www.afs.ttu.edu

Degrees Offered: Master of Science (thesis or non-thesis options) in Food Science, Master of Agriculture in Food Science, Master of Science in Animal Science (thesis or non-thesis) with an emphasis in Meat Science and Muscle Biology, Doctor of Philosophy in Animal Science with an emphasis in Meat Science and Muscle Biology or Food Safety with opportunities for minors in a wide variety of subjects depending on the student’s interests. 

Associated Fields and Departments: The Department of Animal and Food Sciences interacts with and conducts collaborative research with many departments across campus allowing for a broad array of flexibility in student degree programs. Collaborative departments include Nutrition, Hospitality and Retailing; Biological Sciences; Chemistry and Biochemistry, Plant and Soil Science, Agricultural Education and Communications; The Texas Tech University Health Sciences Center, College of Engineering and many others.

Facilities: Opened in 2004 the Department of Animal and Food Sciences has a new $17 million state-of-the–art 53,000 sq. ft. facility with well-equipped research and teaching laboratories (Food Engineering, Nutrition and Food Chemistry, Meat Science and Muscle Biology), pilot plant, sensory testing facility, product development/research kitchen, a 2,000-sq. ft. value-added meat laboratory, distance education classroom and computer lab, classrooms with advanced audiovisual capabilities, and faculty, staff and graduate student offices. With in the new building is the department’s retail outlet and cafe, COWamungus, which offers beverages, grilled and deli foods as well as departmental produced meat and dairy products.  Additionally the Department has G.W. Davis Meat Laboratory adjacent to the Livestock Arena, complete with red meat and poultry slaughter, fabrication, further processing and packaging facilities. The department also has a cutting-edge 3,000 sq ft. food microbiology laboratory in the Experimental Sciences Building well-equipped for basic and applied research in food microbiology and safety. 


Program Description

Entrance Requirements: BS degree in food science, animal science or science related field from an accredited institution. Competitive applicants should have at least a 3.0/4.0 GPA; GRE verbal and math scores combined of 1,000 and a 3.5/6.0 on the written portion of the GRE. Students are also required to submit official copies of all college transcripts. Most international students are required to take TOFEL. Minimum scores on the TOFEL are: paper-based TOFEL 550, computer-based TOFEL 213 and internet-based TOFEL 79. 

Application Process: To apply students should visit The Texas Tech University Graduate School website: http://www.depts.ttu.edu/gradschool/ and click on the “prospective student” link and follow the instructions for either “International” or “U.S./Permanent Resident” students. Students should complete an on-line application, have official GRE scores submitted to the TTU Graduate School, and have official transcripts of all college work sent to the Graduate Admissions, Texas Tech University, Box 41030, Lubbock, TX 79409. Application fee is $50.00.   Additionally students need to complete a Departmental application which can be found on-line at www.afs.ttu.edu. Three letters of recommendation should be sent to the department graduate coordinator at the address indicated above.

Degree Requirements: M.S. degrees with a thesis-option requires a minimum of 24  semester hours of graduate coursework plus 6 hours of thesis, and the completion and oral defense of a thesis. Non-thesis M.S. degrees require a minimum of 36 semester credit hours, completion of an internship or project, and a satisfactory final oral examination. A doctoral degree requires a minimum of 60 semester credit hours of graduate coursework plus a minimum of 12 dissertation hours. Up to 30 credit hours of graduate coursework may be transferred from the M.S. degree to the Ph.D. program if approved by the Department and the Graduate School. Doctoral students must complete a dissertation and successfully defend the dissertation. Full-time students on stipends are required to register for at least 9 credit hours each fall and spring semester, and 6 credit hours each summer semester.        

Tuition and Fees: Tuition and fees for 1 year are as follows (enrollment in 9 semester credit hours in each fall and spring semester, and 6 credit hours in the summer): 

Students receiving stipends as teaching or research assistants - $3,747; Resident students and students with $1,000 in scholarship - $8,631; Non-resident domestic and international students - $16,880. All international students are required to have International Student Insurance annually costing $995.00.

Financial Aid: Research assistantships, fellowships, and grants are available on a competitive basis. For more info on Graduate School scholarships visit http://www.depts.ttu.edu/gradschool/.

Food Science Faculty

Christine Z. Alvarado, Ph.D. Assistant Professor of Food Science. Research Interests:  Poultry Products and Processing.

Mindy M. Brashears, Ph.D. Associate Professor of Food Microbiology and Safety, Director International Center of Food Industry Excellence. Research Interests: Pre and post harvest food safety, emergence of antimicrobial drug resistance, and development of and validation of new methodologies.

J. Chance Brooks, Ph.D., Assistant Professor of Meat Science. Research Interests: Value-Added Meat Products and Processing, Modified Atmosphere Packaging.

Markus F. Miller, Ph.D., Professor and San Antonio Livestock Show and Exhibition Chair in Meat Science. Research Interests: Meat Science and Muscle Biology.  

R. Max Miller, Ph.D., Associate Professor of Food Science. Specialization in Dairy Products.

Pawan Takhar, Ph.D., Assistant Professor of Food Engineering. Research Interests: Heat and mass transfer, porous media modeling of transport processes, food rheology, mathematical modeling, drying of foods, computational food processing.

Leslie D. Thompson, Ph.D., Professor of Food Science, Associate Department Chairman. Research Interests: Effects of processing, packaging and storage on food quality, safety and composition