Cargill, Teys Australia donate $2.75M to Texas Tech
May 11, 2017
by MEAT+POULTRY Staff
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The gift will support food safety research and development at the university.
LUBBOCK, Texas – Cargill will donate $750,000 and Teys Australia will donate $2 million to support research in meat science at Texas Tech Univ. Cargill’s donation will establish the Cargill Endowed Professorship in Sustainable Meat Science, while the Teys Australia gift will support research in meat science at the university.
Mark Miller, a professor and San Antonio Stock Show and Rodeo Distinguished Chair in Meat Science at Texas Tech, said the support from Cargill and Teys Australia will allow experts to work on a more global scale to develop and research issues in meat science and to develop future leaders in the field of meat science.
“The Cargill and Teys representatives see Texas Tech’s students, faculty and staff as world-class, and they want to partner with us as a result of the people we have in our program,” Miller said in a statement. “Establishing an endowed faculty position to focus on and address the needs of meat production sustainability on a global scale will lay the groundwork to ensure that research continues and partnerships are strengthened between students and future employers.”
The Dept. of Animal and Food Sciences at Texas Tech has earned a reputation for expertise in developing safe practices for the food industry and helping developing nations enhance and secure food supplies. The department houses the International Center for Food Industry and Excellence (ICFIE), a collaborative effort between the College of Agricultural Sciences & Natural Resources and the College of Human Sciences to emphasize food safety, value-added processing, nutrition and outreach and education.
“Cargill’s long-standing collaborative relationship with the Texas Tech meat science department makes the university a perfect choice for the creation of an endowed professorship focused on improving sustainable beef production for future generations,” said Brian Sikes, Cargill corporate vice president and president of the company’s North America protein business.
“Research tells us global demand for animal protein will continue to increase, and the beef sustainability work that will be done at Texas Tech complements our efforts as a founding member of the global, US and Canadian beef sustainability roundtables. Together, we will work toward meeting the demand for sustainable beef that will come from more than 9 billion people who will populate the planet by 2050. This is a win-win situation for Texas Tech, Cargill, the beef industry, our customers and consumers around the world.”
Teys Australia, which is a partnership between Cargill and the Teys family, said the company identified Texas Tech as a global leader in meat science and food safety research.
“Teys Australia has been in business in Australia for 71 years and recognizes that its future success depends on its ability to adapt to rapidly changing consumer preferences, technology and global competition,” said Tom Maguire, general manager of Corporate Services for Teys Australia. “The work done at Texas Tech equips our meat industry, through research and development of future talent, to best respond to this. We are pleased to contribute to these endeavors.”