APPOINTMENT: 12-month, non-tenure track appointment with 75% Texas A&M; AgriLife Extension, 25% Texas A&M; Agrilife Research

GENERAL DUTIES AND RESPONSIBILITIES: The individual in this position will work to implement adult and youth education in livestock production, meat science, food safety, meat evaluation, meat in the diet and meat quality.  The successful candidate will work closely with the current Extension Meat, Beef Cattle, Livestock, and 4H Specialists to develop, implement, and evaluate programs.  The incumbent will provide statewide leadership for planning, implementing, conducting and evaluating Extension education programs.  They will help lead the development of traditional methods of educational delivery, as well as web-based distance education technology. This person will also work to extend research and technologies to livestock producers, meat packing, meat processing, retail, foodservice companies and trade associations, and assist these groups with problem solving needs. There is an expected close interface between this position, the established research programs and other sources of information that have applications to issues facing the meat industry and the resident meat sciences program. From a research standpoint, the individual in this position will be expected to establish an independently funded research program in meat science associated with pre-harvest management effects on post-harvest safety and quality of meat products. The incumbent will be expected to mentor graduate students and be successful in securing funds from both industry and federal agencies. The strategic hiring of this position will complement and extend current initiatives and strengthen an already strong faculty in the Department of Animal Science. This position will serve a critical need for the Department of Animal Science in its effort to achieve excellence in five Areas of Excellence: 1) Cattle Adapted to Tropical and Subtropical Environments; 2) Pregnancy and Developmental Programming; 3) Quantifiable Animal Performance; 4) Student and Stakeholder Engagement; and 5) Safety, Quality, and Nutrition of Food Products.