Dr. Jeff Savell
Jeffrey W. Savell is University Distinguished Professor, Regents Professor, E.M. “Manny” Rosenthal Chairholder in the Department of Animal Science at Texas A&M University. In addition, he holds an appointment on the Faculty of Food Science and Technology. He received his B.S., M.S., and Ph.D. degrees from Texas A&M. Jeff teaches the introductory course in meat science, ANSC 307, where he has taught over 11,000 Aggies since 1982. He also teaches an undergraduate livestock and meat marketing class, a graduate course in carcass composition and quality, and team-teaches a graduate and undergraduate course in HACCP and a freshmen class on Texas Barbecue. Jeff has chaired or co-chaired over 150 graduate students who have become leaders in academia, industry, and government. Recognition of his teaching accomplishments include the Association of Former Students at Texas A&M and the American Meat Science Association. Jeff’s research efforts have been recognized by receiving numerous university, regional, and national awards for individual and team efforts to solve key issues in the livestock and meat industries. Jeff is a past-president of the American Meat Science Association, serves on the McDonald’s Corporation International Scientific Advisory Committee on BSE and BBI Animal Well-Being and Food Safety Advisory Council, is a member of the Meat Industry Hall of Fame, and has been identified by ISIHighlyCited.com as one of the top 250 most cited researchers in the world in the field of agricultural science.
