Dr. Ronald Gill

It is an honor to have such a well-rounded individual emerge from the Angelo State faction.

Dr. Gill was born in Sweetwater, Texas, but then moved to Fluvanna where he was one of five graduates. He then continued his education in 1975 by attending Angelo State just has his brothers had done in the past.  During his four years as an undergraduate, Dr. Gill was decidedly involved in both the Wool and Livestock judging teams gaining help from Dr. Holland and Dr. Shelby as well as current department head Dr. Gil Engdahl. Dr. Gill feels that the judging team experience played a crucial role in his education experience as the teams helped him develop public speaking as well as social skills that he uses frequently in his career today.

When he was not judging, Dr. Gill helped charter Angelo State’s Block and Bridle Chapter, which has grown from its original members of 15 to being one of the most well-known organizations on the ASU campus. In 1979, Dr. Gill graduated with his Bachelor’s of Science in Animal Science and quickly went to work on his Master’s degree, which he received in 1981, also in Animal Science with a concentration in range and nutrition. Following his graduation from Angelo State he began work toward a Ph.D. in Nutrition through the Animal Science Department at Texas A&M University specializing in Equine Nutrition.  Dr. Gill received his degree in 1984 and accepted a position in North Central Texas with Texas AgriLife Extension Service as a Livestock Specialist.  He has served Texas AgriLife and the citizens of Texas in that capacity for 25 years.  He states that it has “been rewarding to use his education through his daily life.” In October of 2008 Dr. Gill accepted the additional responsibilities as Associate Department Head and program leader for Extension and relocated to College Station.

Throughout his employment with AgriLife Extension, as well as with Texas A&M directly, Dr. Gill has helped lead the way in beef quality assurance programs throughout the state of Texas and recently traveled to 25 states for 46 trainings on stockmanship and stewardship. He continues his work on beef quality still with his part in Beef 2010, a program that gets ranchers involved in the entire process of beef as a food source: from feeding to eating. The Beef 2010 program allowed Dr. Gill to return to the ASU area, and he commends ASU’s meat lab and ranch for the “hands-on and direct involvement” it offers students and faculty. According to Dr. Gill, “agriculture has to redefine itself,” and the Management, Instruction, and Research Center (MIR) provides the opportunity for students to transition into the industry from both the technical and production side.

When asked about his collegiate alma mater, Dr. Gill boasts that he holds “Angelo State University in the highest regards and gives it and the faculty the credit for getting me where I am today.”