Miller first female recipient of R.C. Pollock Award
American Meat Science Association award presented for contributions and impact in meat science industry
Rhonda Miller, Ph.D., Texas A&M AgriLife Research Faculty Fellow and professor of meat science in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science, was named the 2024 R.C. Pollock Award winner, the highest honor given by the American Meat Science Association, AMSA. She is the first female recipient in the 47-year history of the award.
Miller, whose impactful career has spanned more than 40 years across industry and academia, was presented the award during the 77th AMSA Reciprocal Meat Conference awards ceremony on June 18 in Oklahoma City.
The R.C. Pollock Award recognizes a dedicated AMSA member whose teaching, research, extension or service has made a lasting impact and contribution to the meat science industry.
“I am deeply humbled and honored to receive the R.C. Pollock Award,” Miller said. “As a farm girl from a small town in Colorado, I never thought I would be in my position, much less win this award as the first female recipient. I am grateful for the support and recognition from my peers and the industry I greatly admire.”
Using meat science to understand consumer choices
Miller earned three degrees from Colorado State University, including a bachelor’s in agricultural journalism and master’s and doctoral degrees in animal science with a meat science concentration. She began her meat science career in 1983 as the director of research and development for Monfort Inc., the second-largest beef and pork packer in the U.S. During her tenure at Monfort, Miller developed more than 300 new meat products for its further-processed division.
Since joining the Texas A&M Department of Animal Science, her research has examined the production factors affecting beef and pork flavor, quality and composition.
She also develops sensory tools to understand consumer preferences and what drives them to like meat products. Miller’s work in consumer sensory testing is conducted in the Sensory Science Evaluation Laboratory on the Texas A&M campus.
“Dr. Miller has greatly contributed to the advancement of the meat science industry,” said Clay Mathis, Ph.D., professor and head of the Department of Animal Science. “Her work has been a driving force behind impactful scientific discoveries that have revolutionized meat science. We are proud to have Dr. Miller on our team.”
A commitment to education and advancement
Miller’s research portfolio has acquired more than $25 million in contracts and grants, resulting in the publication of 165 refereed journal articles, 200 abstracts in technical journals, 87 proceedings and 10 books or book chapters.
She teaches advanced courses in meat science and technology, sensory evaluation of foods from animal origin and the senior capstone animal science course. She has mentored 62 master’s students, 10 doctoral students and two post-doctoral associates.
In addition, Miller also holds an appointment in the Texas A&M Department of Food Science and Technology. She served as the chair of the intercollegiate graduate faculty of food science from 2003 to 2006.
She holds professional memberships with the AMSA, the American Society of Animal Science, the American Society of Testing Materials E18 and F10, the Institute of Food Technologists, Alpha Zeta, Gamma Sigma Delta and Phi Tau Sigma. Past memberships include the Genetic Control of Beef Carcass Merit Research Team and the National Pork Board’s Production Systems Committee and the Quality Solution Teams Advisory Committee. She served as the director of AMSA from 1998 to 2000 and was president and executive committee member from 2017 to 2019. Miller received the AMSA Signal Service Award and Meat Science Fellow in 2020.
Additional awards that recognized Miller’s achievements include the AMSA Distinguished Research and Distinguished Teaching Awards, the AMSA Achievement Award and the American Society of Animal Science Meats Research Award.
