Gary Smith rejoins Texas A&M animal science faculty

Contact: Courtney Coufal, 979-249-6301, cacoufal@tamu.edu

COLLEGE STATION — Dr. Gary Smith has rejoined the Texas A&M University department of animal science as a visiting professor in College Station.

Smith previously worked at Texas A&M as professor from 1969-1982 and head of the department of animal science from 1982-1990.

In addition, effective July 1, Smith also serves as a visiting professor in animal science and advisor to the president at Colorado State University, where he previously served as a university distinguished professor emeritus and occupied the Monfort Endowed Chair in Meat Science from 1990 until his retirement in 2010.

Smith currently lives in College Station and works part time at Texas A&M.

Dr. Gary Smith has rejoined the Texas A&M University department of animal science as a visiting professor in College Station. (Texas A&M AgriLife photo)

Dr. Gary Smith has rejoined the Texas A&M University department of animal science as a visiting professor in College Station. (Texas A&M AgriLife photo)

“Dr. Smith is an accomplished researcher, a gifted teacher and legendary mentor to students, professors and technical specialists throughout the meat industry,” said Dr. Russell Cross, head of the Texas A&M department of animal science. “We are truly fortunate to have Dr. Smith return to our department, where he will be able to share his vast knowledge and expertise with our meat science faculty and students.”

In his new role at Texas A&M, Smith will assume responsibility for efforts to expand the master of agriculture in animal science for students with an emphasis on meat science, which will include responsibility for a section of ANSC 694, Internship. He also will serve as an active member of the graduate faculty and be involved in the training and mentoring of graduate students, Cross said.

Known as the ‘dean’ of meat scientists, according to Cross, Smith is nationally and internationally recognized for his efforts in meat science and food safety. His research interests include carcass evaluation and grading; composition, quality and palatability of red meat; red meat safety; and packaging and retailing of red meat.

He has traveled the world extensively in support of animal agriculture in the U.S and has received numerous awards, including induction into the Meat Industry Hall of Fame in 2009.

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