L. Clay Eastwood

L. Clay Eastwood, Ph.D. has a diverse work experience in the field of meat science and market development. From August 2022, they have been working as an Applied Meat Scientist at Pig Improvement Company (PIC) - North America. Prior to this, from July 2018 to August 2022, they served as the Director of International Market Development at the National Pork Board.

L. Clay gained teaching and research experience as a Graduate Teaching and Research Assistant at Texas A&M University from August 2012 to July 2018. During this time, they also gained practical knowledge as an Enforcement Investigations and Analysis Officer (EIAO) Intern at USDA-FSIS from May 2012 to August 2012.

In 2012, they interned at the U.S. House of Representatives as a Congressional Intern from January 2012 to May 2012. Additionally, they gained international experience as a Research and Innovations Intern at Rivalea Australia from June 2011 to August 2011.

Earlier in their career, from May 2009 to May 2011, they worked as a Student Technician at Texas A&M AgriLife Extension. Overall, Dr. L. Clay Eastwood has a strong background in both academia and industry, with expertise in meat science, market development, and research.

L. Clay Eastwood, Ph.D. earned a Bachelor's Degree in Animal Science from Texas A&M University from the years 2008 to 2011. Following this, they pursued a Master's Degree in Animal Science, specializing in the Meat Science Section, at Texas A&M University from 2012 to 2014. Subsequently, they completed their Doctor of Philosophy (Ph.D.) in Animal Science, also within the Meat Science Section, at Texas A&M University from 2014 to 2018.