Scientists Receive Recognition for Collaborative Teamwork

The research team will be recognized on March 15 in Washington, D.C.

The team will be recognized for their teamwork and collaboration.

An international research team from Texas Tech's College of Agricultural Sciences and Natural Resources and the International Center for Food Industry Excellence will be honored for teamwork and collaboration.

The research team will be recognized at and participate in the Agriculture, Food, Nutrition and Natural Resources R&D Round Table: Showcasing Exemplary Collaborations, March 15 in Washington, D.C.

Mindy Brashears, Mark Miller, Kevin Pond, and Alejandro Echeverry, all from the Department of Animal and Food Sciences, along with Todd Brashears from the Department of Agricultural Education and Communications, will receive special recognition for "Exemplary R&D Collaborations: Agriculture, Food, Nutrition, and Natural Resources."

Texas Tech's International Center for Food Industry Excellence, in cooperation with the United States Meat Export Federation (USMEF), COMECARNE (the Mexican Meat Council) and universities in Mexico with funding from USMEF and the USDA, developed a collaborative approach that has improved the safety of meat products in Mexico. In Mexico, among pre-school children (1 to 4 years), food-borne disease is the principal cause of mortality, while in children 5 to 14 years of age it is the 10th leading cause of mortality.

"We knew that we had to form a strong team to address problems in Mexico, but the work could have been done anywhere there was a need," said Mindy Brashears. "The award is for the ability to form teams and work together."

Texas Tech's project was one of many examples selected to illustrate that USDA played a significant role in the work done outside of USDA and will provide evidence that USDA R&D plays an important role beyond what is often perceived.

"At the roundtable, we will present our strategies for teambuilding and collaboration in research and education," Brashears said. "We have the opportunity to share our success story on collaborative teambuilding with the audience and hope to provide insight into the elements needed to build successful collaborations."

The Farm Foundation, the Riley Memorial Foundation, the Institute of Food Technologists, the Federation of Animal Science Societies and the Agronomy, Crop, and Soil Science Societies are collaborating with the Research, Education, and Economics Mission Area; Forest Service and the National Agricultural, Research, Extension, Education, and Economics Advisory Board, USDA in organizing and conducting the roundtable.

The objectives of the R&D roundtable are to raise the profile of agriculture, food and natural resources-related R&D throughout the federal government andbeyond; and to highlight the characteristics of highly productive collaborations in order to enhance future collaborations.

The roundtable will be webcast and the video will be available online for 12 months. Register for the webcast online. Results of the roundtable will also be posted on the website and made available in print form.

Animal and Food Sciences

Animal and Food Sciences Building

The Department of Animal and Food Sciences is housed within the College of Agricultural Sciences & Natural Resources.

In 2004, Animal and Food Sciences moved into a new state-of-the-art teaching and research facility. This new facility includes four multimedia-classrooms, five specialized teaching & research labs, the largest retail meat cooler on a university campus, and a retail store (COWamongus).

The department's Equestrian Center is home to Texas Tech's champion Ranch Horse Team, Rodeo Team, Equestrian Team, Therapeutic Riding Center and a 4-H Youth group.



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