David Gerrard

The AMSA Distinguished Research Award was established in 1965 to recognize members with outstanding research contributions to the meat industry.

The 2007 AMSA Distinguished Research Award is sponsored by Hebrew National, Division of ConAgra Foods.

Dr. David Gerrard was born in 1960, and was raised on a general livestock farm near Logansport, Indiana. He received his B.S. in 1983, M.S. in 1987, and Ph.D. in 1992 from Purdue University. In 1992, Dr. Gerrard joined the faculty at University of Missouri–Columbia as Assistant Professor of Food Science and Human Nutrition, with a courtesy appointment in Animal Science. He spent 11 months in 1992 and 1993 as a visiting scientist at the Institut National de la Recherche Agronomique in Theix, France. In 1995, David Gerrard returned to Purdue University as an Assistant Professor of Animal Sciences, with a courtesy appointment in the Department of Food Science. He was promoted to Associate Professor of Animal Sciences in 1998 and to Professor in 2001. In 2002, he was named a University Faculty Scholar in recognition of his outstanding academic distinction.

 

David has made significant contributions to research and education in meat science. He developed a basic and applied muscle biology and meat science program focused on the molecular and cellular regulation of muscle development with emphasis on events that contribute to changes in meat quality. Part of his research includes on-line applications to assess meat quality and post-harvest methods to improve meat quality. Dr. Gerrard received the Basic Research Award from the National Pork Producers Council in 1995 for his contributions to the swine industry and he received an Achievement Award from the American Meat Science Association in 2000. David is recognized as a leader in the muscle biology/meat science research area, and consequently, has established numerous research collaborations, including many international projects. He frequently presents invited talks describing the relationship between muscle biology and meat quality. Dr. Gerrard has published 55 refereed papers, 49 abstracts, and he is co-author of the latest edition of the textbook Principles of Meat Science and the new textbook Principles of Animal Growth and Development. These books serve as texts for undergraduate courses in animal and meat science. David is a skillful teacher of meat science and muscle physiology courses at the undergraduate and graduate levels. Dr. Gerrard serves as academic advisor to undergraduates, and has been a major advisor to 10 Ph.D. students and 15 M.S. students. His graduate students have obtained positions in academic and animal industry.

Dr. Gerrard has provided leadership to the American Meat Science Association and the American Society of Animal Sciences by participating in numerous committees. His service to AMSA has included serving on the Muscle Biochemistry Committee, International Award Committee, International Relations Committee, Graduate Student Paper Poster Competition Committee, chairing the Growth and Development Committee, and facilitating the pH and Meat Quality Session. David was a session coordinator for the International Congress of Meat Science and Technology in 1995. He has served on various committees with the American Society of Animal Science and was chairman of the 2001 Triennial Growth Symposium. He has served on the Editorial Board for the Journal of Animal Science and has recently been selected as a Division Editor for the JAS Animal Products Division. Dr. Gerrard has served as ad hoc reviewer and panel review member for the USDA Competitive Research Programs and continues to be an ad hoc reviewer for numerous scientific journals.