Rhonda Miller

Dr. Rhonda Miller is a Professor in Meat Science at Texas A&M University's Department of Animal Science, affiliated with the College of Agriculture & Life Sciences. She holds additional roles in the Faculty of Food Science and Technology and the Graduate Faculty of Nutrition. Her research focuses on meat quality, safety, and value-added products, with emphasis on sensory science and automated grading technologies. Dr. Miller earned all her degrees (B.S., M.S., Ph.D.) from Colorado State University, with doctoral research conducted at the USDA Agricultural Research Service in Nebraska.

She teaches undergraduate and graduate courses in meat and sensory science and directs the Sensory Testing Facility and Sensory Science Evaluation Laboratory. Her work includes developing over 300 meat products during her tenure at Monfort, Inc., and managing expert sensory panels supported by industry contracts. These panels evaluate meat products for flavor, texture, and palatability. Dr. Miller's research spans antemortem/postmortem factors affecting meat quality, dry-aging techniques, and non-meat ingredients to enhance shelf-life. She also investigates consumer preferences for beef, pork, and chicken, particularly among millennials.

Key projects include the National Beef Tenderness Survey and studies on volatile aroma compounds, fatty acid profiles, and cooking methods' impact on meat quality. Her contributions bridge academia and industry, addressing both scientific and practical challenges in meat production and consumer satisfaction.