Featured Speaker

Gary Sullivan is an Associate Professor in the Department of Animal Science at the University of Nebraska-Lincoln. He received his B.S in Animal Science and International Agriculture and a Ph.D. in Meat Science and Food Science and Technology from Iowa State University. He also holds an M.S. in Animal Science from UNL. He joined the faculty at UNL in 2011. His research focuses on improving the quality, safety, and shelf life of value-added and processed meats. Specific focuses include the use and impacts of clean label ingredients to address consumer trends, characterization and use of high pressure processing to meat products, and the effects of food safety interventions on product quality. He teaches several courses in meat science and meat processing to undergraduate and graduate students and leads the UNL Meat Industry Study Tour.