To commemorate its 50 year anniversary, BEEF Magazine has recognized 50 top beef industry leaders. Gary C. Smith spent much of his career at Texas A&M University, and we celebrate his inclusion in this prestigious list. JWS
Gary Smith is a distinguished professor emeritus of the Department of Animal Science at Colorado State University (CSU), where he occupied the Monfort Endowed Chair in Meat Science from 1990 until his retirement in 2010. Smith is an accomplished researcher, a gifted teacher and legendary mentor to students, professors and technical specialists throughout the meat industry. An internationally established meat scientist, he is considered one of the world’s top meat safety experts.
Prior to his service at CSU, Smith served as professor (1969-1982) and head (1982-1990) of the Department of Animal Science at Texas A&M University, and remains an adjunct member of the graduate faculty. Smith’s work in the composition, quality, safety, packaging and retailing of red meat earned him scores of awards. They include the Distinguished Research Award and the Distinguished Teaching Award from both the American Society of Animal Science and the American Meat Science Association.
He has authored more than 1,000 articles in scientific journals, conference proceedings, technical reports and industry magazines. He was chairman of the National Academy of Sciences committee that wrote “Irradiation of Meat and Meat Products,” and a member of the committee that wrote “Designing Foods.” He was inducted into the Meat Industry Hall of Fame in 2009.