Ty Lawrence

Ty E. Lawrence is a professor of animal science at West Texas A&M University.  He was reared on a cow-calf operation near Dalhart, Texas before pursuing formal education at West Texas A&M University (B.S., M.S.) and Kansas State University (Ph.D.).  Dr. Lawrence spent 2 years with Smithfield in the position of research manager for pork harvest and processing facilities on the eastern seaboard before entering his academic career.  In his current position at West Texas A&M University, he has taught over 2,500 undergraduate and graduate students in 14 different animal, food and meat science courses.  He has advised 5 Ph.D. and 37 M.S. students.  In addition, Dr. Lawrence is the Director of the WTAMU – Beef Carcass Research Center, which annually evaluates 200,000+ cattle for a variety of research projects.  His research activities focus on improving the yield, quality, and safety of red meat products and have resulted in the publication of more than 100 peer-reviewed scientific journal manuscripts.  Dr. Lawrence has received the AMSA Distinguished Achievement Award and the Distinguished Extension-Industry Award, was a recipient of the inaugural 40 under 40 awards in Agriculture from the Vance Publishing Group, and holds the Caviness Davis Distinguished Chair in Meat Science.