Sponsored by Elanco Animal Health

Dr. Miller grew up on a livestock/crop operation in Holyoke, CO and earned her B.S., M.S., and Ph.D. from Colorado State University. She conducted her Ph.D. research at the U.S. Agricultural Research Service Meat Animal Research Center in Clay Center, NE. Dr. Rhonda Miller was Director of Research for Monfort, Inc. and developed over 300 meat products. She joined the Department of Animal Science at Texas A&M University in 1988 as an Assistant Professor. As a Professor in Meat Science, Dr. Miller teaches undergraduate and graduate courses in Meat and Sensory Science and is Director of the Sensory Testing Facility. Her research has focused on pre- and post-harvest factors affecting the palatability and quality of red meat, development of automated grading technology, and the use of non-meat ingredients to improve meat quality. Currently, she is examining consumer attitudes and acceptance of beef flavor. She has published 118 journal articles, 60 extension publications, 148 abstracts, 8 book chapters, trained 60 graduate students, and obtained $10 million in grant support. She is active in the ASAS and is president-elect of the AMSA.