Meat Science Expert Cody Gifford Joins Texas Tech Faculty

Texas tech expands expertise in animal and food sciences

• Bonnie Johnson
• October 19, 2026
• Media Article

Cody Gifford joined Texas Tech as an assistant professor, bringing expertise in meat science, nutrition, and livestock production to advance research, education, and industry-focused innovation.

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Cody Gifford has joined Texas Tech University's Department of Animal & Food Sciences as an assistant professor, effective Sept .1. Known for his expertise in meat science, human nutrition, and livestock production, Gifford brings a multidisciplinary approach focused on meeting the changing needs of the food and agriculture industries.
 

Prior to joining Texas Tech, Gifford served as an assistant professor in the Department of Animal Science at the University of Wyoming. His research examines the biological and management factors that influence meat quality, consumer eating experiences, and nutritional value. His work explores how production practices affect meat composition, yield, shelf life, processing characteristics, and flavor development, while also evaluating the role of animal-source foods in healthy diets across different stages of life.
 

Gifford's research combines meat science and nutrition, with a focus on improving product quality and understanding the nutritional contributions of muscle foods. His studies have covered livestock quality management systems, nutrient composition of meat products, dietary intake patterns, and the importance of animal-source foods in human health.
 

Before his appointment at Wyoming, Gifford held teaching and research roles at Colorado State University. There, he gained extensive experience mentoring students and conducting research in animal agriculture and food science. He is also a registered dietitian through the Commission on Dietetic Registration, giving him a unique perspective that connects food production with human nutrition.
 

A graduate of Colorado State University, Gifford earned bachelor's, master's, and doctoral degrees in animal science, food science, human nutrition, and animal sciences. Throughout his career, he has received several prestigious honors, including the American Meat Science Association Achievement Award in 2026.
 

Gifford joins one of the nation's largest and fastest-growing animal science programs, where he will contribute to research and education supporting the food and livestock industries while helping prepare the next generation of industry professionals.
 

Photo Credit: Davis College NewsCenter