Temple Grandin and Gary Smith among 25 industry icons

As part of its 125th anniversary celebration, National Provisioner, a leading meat industry magazine, has included Colorado State University Animal Sciences Professors Temple Grandin and Gary Smith on the list of the top 25 individuals who have helped transform the meat industry over the last 25 years. Individuals were nominated by industry peers and final selections were determined by the editorial staff of National Provisioner.

Mentoring a generation

Grandin has mentored a generation of meat science students who have entered the workforce with her philosophies and expertise in their toolboxes,” according to the publication. “While Grandin revolutionized animal handling design earlier in her career, today she can lay claim to having revolutionized the thinking of a generation of animal-handling experts who will challenge the industry as she continues to do as well.”

National Provisioner also had high praise for Smith.

Accomplished researcher, gifted teacher

Smith is an accomplished researcher, a gifted teacher and legendary mentor to students, professors and technical specialists. Known to many as the ‘dean’ of meat scientists, Smith is internationally recognized for his efforts in meat science and food safety,” the author wrote. “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; red meat safety; and, packaging and retailing of red meat.”

Grandin and Smith were among only five university professors included on the list, which also highlighted the work of government scientists and industry professionals from companies such as Tyson Foods and Perdue Farms.

Transforming practices

“There is no question that the meat industry has gone through a number of significant changes in the last 25 years,” said Kevin Pond, head of CSU’s Department of Animal Sciences. “This recognition further exemplifies that both Dr. Grandin and Dr. Smith have been at the cutting edge of innovations in the meat industry and that their work has transformed our practices and knowledge in ways that will be felt for generations.”

To see the full list of those recognized by National Provisioner, visit their website.