Gary Sullivan
Associate Professor Animal Science University of Nebraska-Lincoln
Contact
- Address
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ANSC A213g
Lincoln NE 68583-0908 - Phone
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402-472-6430 On-campus 2-6430
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gary.sullivan@unl.edu
Dr. Gary Sullivan joined the Department of Animal Science as an Assistant Professor in 2011 and has served as an Associate Professor since 2018. He also serves as a faculty member in the Department of Food Science and Technology. Dr. Sullivan is serving as the Director and Chair of the Reciprocal Meats Conference (RMC) in 2025, is the Co-Technical Director of American Meat Science Association (AMSA), and is a member of the Nebraska Association of Meat Processors (NAMP).
Education
Ph.D., Meat Science/Food Science and Technology, Iowa State University, 2011
M.S., Meat Science, University of Nebraska-Lincoln, 2007
B.S., Animal Science /International Ag, Iowa State University, 2005
Teaching
ASCI 311B: Meat Industry Study Tour
Summary: Study tour of livestock and/or meat/food processors. Provide an understanding of the industry's operations and problems.
ASCI 410/810: Processed Meats
Summary: Science and technology of modern meat processing. Utilization of meat, non-meat ingredients, and processing techniques and their impact on processed meat characteristics. Laboratory provides hands-on application with the preparation, development, and evaluation of processed meats products.
ASCI 419/819: Meat Investigations
Summary: Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.
ASCI 817: Meat Technology
Summary: Meat processing and fabrication technology. Practical application of tenderization, restructuring, freezing, dehydration, flavor modification, composition control and quality control technology to manufactured and processed meat products.
Research
My research focuses on improving the quality, safety, and shelf life of value added and processed meats. Specific areas of investigation include functional non-meat ingredients, meat curing, high pressure processing, and antimicrobial interventions.