Gordon Smith
Grain Science & Industry Department
Professor, Head and IGP Institute Director
SH201
Manhattan, KS 66506
785-532-4052
785-532-7010 fax
glsmith@ksu.edu
Area(s) of Specialization
Food chemistry, chemical related food safety, processed meat science, product development, industry/university partnership, FDA & USDA regulatory affairs
View My Curriculum Vitae (PDF)
Publications
Education
Ph.D. - Food Science, Texas A&M University, College Station, Texas. 1991. Dissertation: Utilization of Enzymes to Provide Heating Endpoint Markers and Modify Endogenous Cholesterol in Muscle Foods.
M.S. - Organic Chemistry, Texas A&M University, College Station, Texas. 1985. Thesis: The Stability and Chemical Modification of Synthetically Useful Enzymes.
B.S. - Chemistry and Biology Double Major, University of Tennessee, Martin, Tennessee. 1984
Additional Information
Prior to joining the department of grain science and industry, Dr. Smith
worked nine years as vice president and research fellow for ConAgra
Foods' research, quality and innovation team in Omaha, Nebraska. He has
also worked in research and development for Sara Lee Foods in
Cincinnati, Ohio, and Jimmy Dean Foods, a division of Sara Lee, in
Memphis, Tennessee.
