Davey Griffin
Davey Griffin
Texas A&M AgriLife Extension Service
Professor and Extension Specialist
Dr. Davey Griffin is a professor, Extension meat specialist, and a member of the meat science section in the Department of Animal Science at Texas A&M University. After receiving his bachelor’s and master’s degrees from Texas A&M University, he accepted employment with Oscar Mayer Foods Corp. where he conducted special projects for the quality assurance division and was also a sales and marketing specialist. Griffin returned to Texas A&M University to complete his doctorate. He now serves as a liason between industry, commodity groups, medical and dietary professionals and Extension personnel to provide research information and technology. His key program and interest areas include cutability and composition of carcasses associated with value-based marketing, current consumer issues concerning meat and meat products, youth development and cooperative research projects.

Jeff Savell
Jeff Savell
Texas A&M University
University Distinguished Professor, Meat Science, & E.M. “Manny” Rosenthal Chair in Animal Science
Dr. Jeff Savell is professor and leader of the meat science section in the Department of Animal Science at Texas A&M University, and holds the E. M. “Manny” Rosenthal Chair in Animal Science. He also holds appointments on the Faculty of Food Science and Technology. He received his bachelor’s, master’s, and doctorate in animal science from Texas A&M University. Dr. Savell teaches the introductory course in meat science where he has taught over 8,000 Aggies since 1982, as well as a course in carcass composition and quality, and team teaches a graduate and undergraduate course in HACCP. In addition, he conducts research on the quality, quantity, safety and usefulness of meat and meat products through his appointment with Texas A&M AgriLife Research.

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Richard Lawson
USDA/AMS
National Poultry Supervisor

Kerri Gehring
Kerri Gehring
Texas A&M University
Professor, Presidential Impact Fellow, Meat Science
Kerri is currently a Professor and Presidential Impact Fellow in the Meat Science Section of the Animal Science Department at Texas A&M University and the President/CEO of the International HACCP Alliance. Kerri earned 3 degrees from Texas A&M University. She has published multiple refereed journal articles and other publications. Her research focus includes food safety, quality, and nutrition. Kerri conducts HACCP/food safety training and disseminates food safety information across the U.S. by serving on multiple panels and programs. She works closely with the industry and provides valuable assistance with HACCP implementation, and she assists very small, small, and large establishments by providing hands-on assistance to help them develop and implement scientifically sound food safety programs that will comply with regulatory requirements. Her efforts and dedication to food safety are recognized on a national and international basis.