Rhonda Miller earned a B.S., M.S. and Ph.D. degrees from Colorado State University and conducted her dissertation research at the Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Nebraska. From 1983 to 1988, Dr. Miller was Director of Research and Development for Monfort, Inc., where she developed a research program for the portion and processed foods divisions and introduced over 300 new products. In 1988, Dr. Miller joined the Animal Science faculty at Texas A&M University as an Assistant Professor, was promoted to Associate Professor in 1993 and to Professor in 1999. Dr. Miller has developed a research program using trained and consumer sensory evaluation to investigate pre- and post-harvest factors impacting red meat quality, shelf-life, and safety. She has developed an international reputation for her expertise in meat sensory evaluation. Dr. Miller is highly regarded for her expertise in sensory evaluation, and maintains two expert trained descriptive attribute sensory panels and conducts consumer research. She has developed a pork and beef flavor lexicon that can be used to evaluate beef and pork flavor attributes. She has worked to develop non-meat ingredients to improve beef and pork shelf-life, safety and quality and worked with a system for decontaminating beef and pork trimmings. She is currently working on the use of high tannin sorghum bran as a natural antioxidant. She developed the Beef Flavor Lexicon in conjunction with Kansas State University, validated the lexicon and is currently conducting research to understand the effect of positive and negative beef flavor attributes on consumer acceptability. In the last three years Dr. Miller has worked in conjunction with Dr. Chris Kerth to understand drivers of flavor, juiciness and tenderness for light- and heavy-beef eaters. Recently, Dr. Miller has extended her research into evaluation of coffee flavor and is co-developer of the World Coffee Research Coffee Lexicon.