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970.491.5226
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Gary C. Smith occupied the Monfort Endowed Chair in Meat Science at Colorado State University in June of 1990. Previously, he served as a Professor (1969-1982) and Head (1982-1990) of the Department of Animal Science at Texas A&M University where he won the Outstanding Teaching Performance Award, the Honor Professor Award, the College of Agriculture Teaching Award, the University Distinguished Teaching Award and the Deputy Chancellor’s Award for Team Research.

Gary has won both the Distinguished Research Award and the Distinguished Teaching Award from the American Society of Animal Science and from the American Meat Science Association. He has also been awarded the National Association of Meat Purveyors—Outstanding Educator Award, the National Livestock Grading and Marketing Association—Service Award (three times; in 1979, 1988 and 1995), the Livestock Publications Council—Headliner Award, and was named one of the "25 Who Made a Difference" by Beef magazine. In 1993, he was named a University Distinguished Professor by Colorado State University and a Fellow-In-Teaching by the American Society of Animal Science; in 1994 he was named one of six "Industry Innovators" by Meat Marketing and Technology magazine. In 1989, he was named a Distinguished Alumni by College of the Sequoias; in 1996 he received the Alumni Award of Excellence from California State University-Fresno. In 1997, he received the Meritorious Service Award from the Intercollegiate Meat Coaches Association of the American Meat Science Association and the Meat Industry Achievement Award from the American Meat Institute.

Smith’s 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 published 334 full-length articles in refereed scientific journals and more than 675 other contributions as proceedings, technical reports, etc. Gary served as President of the American Meat Science Association in 1976. For the National Academy of Sciences, he was chairman of the Committee that wrote "Irradiation of Meat and Meat Products" and a member of the Committee that wrote "Designing Foods." For the Office of Technology Assessment, he was a member of the Committee that wrote "Packaging and Labeling of Fresh Red Meat."

Dr. Smith has served on the board of directors of Colorado Cattle Feeders Association, is an advisor to the Beef Quality Assurance Task Force of the National Cattlemen’s Association, is a member of the Food Marketing Institute/American Meat Institute Meat Marketing Conference Committee, is a member of the Scientific Advisory Board of the American Meat Institute, is a member of the National Western Stock Show Association, is a member of the Uniform Retail Meat Identity Standards Committee of the National Cattlemen’s Beef Association; is on the board of advisors for the American Council on Science and Health, was a member of the National Advisory Committee on Meat and Poultry Inspection for FSIS-USDA, was a member of the Animal Production HACCP Technical Advisory Group for FSIS-USDA, was a member of the Committee for the National Beef Tenderness Plan of the National Cattlemen’s Beef Association, was chairman of the National Beef Instrument Assessment Planning Committee for the National Cattlemen’s Beef Association and is presently a member of the U.S. Technical Advisory Group For International Organization For Standardization (ISO-9000) Meat And Meat Products Quality Standards for AMS-USDA.