Rhonda Miller

Rhonda Miller is a professor in the Animal Science department at Texas A&M University. She has developed a research program on the aspects of the palatability, composition and shelf-life of meat products. Her research has been instrumental in understanding factors that affect beef flavor and consumer perceptions of beef flavor, and she is recognized as an expert in meat sensory science. Rhonda strives to incorporate her industry experience into her teaching and research activities, and emphasizes the application of her research findings. She was the recipient of the 1992 American Meat Science Achievement Award, the 2006 American Meat Science Teaching Award, the 2015 American Meat Science Research Award, and the 2016 American Society of Animal Science Meat Science Research Award. She was a Director for the American Meat Science Association from 1998 to 2000 and served as President-elect, President, and Past President of the American Meat Science Association from 2017-2019. She has won several professional awards; has served on numerous professional committees; and has served on the Genetic Programs Committee, the Production Systems Committee, the Quality Solutions Team and the Animal Science Committee of the National Pork Board. She was honored as an AgriLife Faculty Fellow in 2017.