Moving Up, Expanding Out

The Department of Animal and Food Sciences at Texas Tech University is considered one of the nation’s premier animal and food sciences departments in the nation. Equipped with state-of-the-art teaching and research facilities as well as widely recognized faculty and staff. AFS has recently felt unparalleled growth in student enrollment.

Since 2013, the Department of Animal and Food Sciences has experienced an unprecedented 45 percent growth in undergraduate student enrollment, dwarfing the total enrollment growth of the university, which usually only sees a 3 percent average increase in undergraduate enrollment each semester. The student increase in AFS over the past five years is one of the largest growth margins by a department on campus.

The department’s faculty and staff have seen first-hand the continuing enrollment progression. Michael Orth, Ph.D., is chair of the Department of Animal and Food Sciences at Texas Tech.

“We’ve gone somewhere in the 400-500 student range to 684,” Orth said. “In particular, if you look at the last four years, our new enrollment was about 150 students four years ago. Three years ago, it was 170 students. Last year, it was 200 students. Now, in this current year, it is over 280.”

Reasons for Growth

The Department of Animal and Food Sciences at Texas Tech was ranked among the top 20 in the country, according to The department is equipped with four multimedia classrooms, five specialized teaching and research labs, the largest retail meat cooler on a university campus, and a retail store. Additionally AFS is staffed with faculty members at the forefront of research in topics, including food safety, muscle biology, nutrition, and breeding and genetics.

According to Orth, there are three major reasons why the department has experienced such large enrollment increases: the annual youth camps and activities hosted by the department, the emergent companion animal program, and the implementation of a veterinary school associated with Texas Tech.

“We have livestock, horse and meat judging youth camps, so we have a lot of youth on campus,” Orth said. “In April, we have a lot of local contests here for 4-H and FFA. A lot of kids get exposed to the department. We feel like when people come to Texas Tech, that’s one of the best recruiting tools. If kids come here and they have a good time, they’re more likely to come back.”

The new companion animal program within the department serves as a non-traditional route for pre-veterinary science students who may come from suburban or urban backgrounds, as well as students who may not have an interest in a livestock-centric animal science degree. Orth said the program has given an opportunity to a set of students that comes to the department looking to do something a little different with diversified learning and research opportunities.

Students gather in the atrium to socialize, complete classwork or eat from Cowamongus, the restaurant housed in the animal science building.

Another opportunity students may seek through the Department of Animal and Food Sciences is admission to the forthcoming veterinary school in Amarillo. In 2017, the Texas Legislature passed a budget allocating $4.1 million to the creation of a Texas Tech School of Veterinary Medicine.

“I really think that just the idea that we might have a vet school has increased the popularity of our program,” Orth said. “And really for getting into vet school, the best major is animal science because of the animal background and teaching that you get.”

Although the overall growth of the department is recognized as a testament to its success, building and program limitations are being brought to the forefront of concern.

“It’s been great to see the growth in the department, but right now we are basically busting at the seams,” Orth said. “We need more facilities. We need more space. That’s becoming a critical issue because if we keep growing at say a 15-20 percent clip, I don’t know what we’re going to do.”

Right now we are basically busting at the seams.

With the increased student enrollment, faculty and staff are faced with an ongoing lack of available classroom space, office space and teaching laboratories. The overall scarcity of room is becoming a challenge in maintaining the hands-on nature of the program and its production courses.

Nick Hardcastle is a doctoral student in the Department of Animal and Food Sciences. He graduated with a bachelor’s and master’s degree in animal science from Texas Tech and has seen the department grow over the years.

“It’s just crazy to see how much growth animal science has had,” Hardcastle said. “The classes I started off in at Tech only had like 20 people in them, and now that I’m teaching them it’s just these massive classes with like 50 to 60 kids.”

When it comes to maintaining small class sizes to promote student engagement and interaction, faculty and staff, including Orth, have to ask difficult questions.

“As many classes as we can have a laboratory or a hands-on component, and that just gets more and more difficult when you get really big,” Orth said. “Where do you do it? We only have one teaching lab. In the fall we have to ask, ‘Do we meet on Saturdays? Do we meet in the evening?’”

With the increase in undergraduate enrollment, the department is developing new extra-curricular opportunities to engage a wider range of students. Recently, the academic quadrathlon team was restarted and went on to win the southern section competition in 2017. Other opportunities for students include a wider range of study abroad programs, the potential for an animal welfare team, and wool, horse, livestock and meat judging teams.

Hardcastle was a member of the 2013 Texas Tech meat judging team and a coach on the 2016 Reserve National Champion meat judging team.

“I think now that there are so many more students in the department, we’re also seeing a lot more interest in our judging programs,” Hardcastle said. “Our teams now have like 20 kids compared to the eight or nine that other teams have. A lot of those kids end up staying and getting a master’s, too, so the graduate program is seeing growth from that, too.”

As the program and the agriculture industry continue to grow and new opportunities become available to students, the Department of Animal and Food Sciences expects to see continued growth in undergraduate student enrollment, Orth said.

“You know, you’re always going to need food no matter what, and it’s always an important thing,” Orth said. “The animal and food science areas are global industries. You’re interacting. You’re importing, you’re exporting, you’re working with several different countries. It’s expanding.”

Horse statue outside of the Department of Animal and Food Sciences overlooks the doorway students enter for class.