Pea hulls improved bowel movements’ regularity in healthy and constipated rat models

Alice Rime holds a master’s degree in food and feed sciences and technologies from ISA Engineering School, based in Lille (France). She specialized in animal nutrition with AgroParisTech Engineering School. After graduating, she was recruited by Inzo, Firme Service of Invivo Group, as a formulator and was responsible for the technical follow-up of French feed manufacturers, while answering to company’s technical and economic objectives. She then joined Roquette Frères among the Animal Nutrition team, where she was responsible for pet food technical support and global marketing strategy in order to ensure a relevance between market expectations and Roquette offer. She has more recently taken up commercial functions in both pet food and aquafeed, on top of her pet food business developer position.

Production method and quality characteristics jerky type of pet food with Locusta migratoria powder

I am Hyunjin Kim from Korea.

I majored in food engineering in University.

I am currently working on the analysis of insect components and the development of processing products in government research institutes.

In particular, we mainly study pet food using the functional ingredients of edible insects.

I had a puppy 20 years ago. Since then, animals with stories such as abandoned dogs entered the house, and now I have 17 dogs and 11 cats living in my house.

As I lived with this many family members, I naturally became interested in pet food.

Undenatured type II collagen mitigates inflammation in exercised Labrador Retrievers

Jessica Varney joined Four Rivers Kennel as the facility manager in 2014. Four Rivers Kennel was established for the purpose of performing canine nutrition and performance studies. Four Rivers Kennel was established by Dr. Craig N Coon, a renowned nutritionist who has been involved in research, teaching, and extension at the University of Maryland, Washington State University, University of Minnesota, and University of Arkansas.

Methods developed to decrease time to identify foreign materials found in food products and help determine their source

Kim Russell has over 30 years of experience in the development, presentation and outreach of applications for analytical spectroscopy technologies. Her focus for the last sixteen years has been on portable XRF for industry, research, and education. She is a market segment manager for food safety, agriculture and environmental applications at Bruker Nano Analytics. Russell has over 25 publications, presented at numerous conferences, and has organized and chaired technical sessions and workshops.

Top 10 reasons to include corn in pet food

Founded in 1957, the National Corn Growers Association represents nearly 40,000 dues-paying corn farmers nationwide and the interests of more than 300,000 growers who contribute through corn checkoff programs in their states. NCGA and its 50 affiliated state organizations work together to create and increase opportunities for corn growers. Our vision is to sustainably feed and fuel a growing world.

Industry 4.0: Improve the operational performance of your pet food facility by using big data to make fact-based decisions

Pete Ensch is the Chief Executive Officer for WEM Automation, a control system and automation solutions provider for the Pet Food Industry.

Pete is a graduate of Purdue University and during his career, he has developed and introduced dozens of new products. Additionally, he has had direct involvement with 90 granted patents, ten of which he is a named inventor.

During Pete’s tenure, he has assisted the team with his breadth of knowledge to provide customers with a solution to their Traceability and Warehouse Management needs.

Pete’s passion for pets can be traced back to his pre-professional days. Growing up there was always a dog around. Pete currently cares for two Labrador Retrievers named, Xena and Jet. You could say Pete has become accustomed to the pet owner way of life and shares this passion for the industry.

Pet food production and ingredient analysis

Robert Cooper is the Institute for Feed Education and Research’s executive director. He provides leadership in crafting and implementing IFEEDER’s overall strategic direction. He develops and manages fundraising and donor stewardship programs and maintains relationships with current and future donors. He works closely with IFEEDER’s Board of Trustees and other committees to carry out key research and education projects and with the American Feed Industry Association’s communications team to share the institute’s mission and message in various communications to both donors and the public.

Prior to joining IFEEDER in July 2018, Cooper served as the assistant to the dean for external relations at the University of Georgia’s College of Agricultural and Environmental Sciences. He has also worked with the National FFA Foundation and the Maryland 4-H Foundation.

Cooper holds a bachelor’s degree in political science from the University of Delaware. He can be reached at (703) 650-0141 or rcooper@afia.org.

Simulated in vivo efficacy of complex and diverse sialylated oligosaccharides on the cat intestinal tract

After recieving bachelor's and master's degrees in molecular biology at the University of Malaga (Spain), Sara Vidal moved to Bern (Switzerland) where she earned a Ph.D. in biochemistry and molecular biology from the veterinary faculty. She currently works as a researcher in microbiology within the preclinical trials department at Gnubiotics Sciences SA in Epalinges (Switzerland). The last eight years she has been involved in the study of the microbiota, both descriptive and for diagnostic purposes.

The effect of copper source at minimum levels on off-colors, blemishes and vitamin E content in a canned pet food

Amanda Dainton is a Ph.D. candidate advised by Dr. Greg Aldrich in the Department of Grain Science and Industry at Kansas State University. She researches quality challenges in wet pet food, such as copper-catalyzed discoloration, thiamine degradation, and the effects of gum and gelling carbohydrate inclusion. She earned a master’s degree in nutritional sciences at the University of Illinois at Urbana-Champaign and a bachelor’s degree in feed science and management at Kansas State University.

Effects of moisture and temperature on Salmonella survivability in different types of rendered fats

April Molitor graduated from Texas Tech University in May 2019 with her bachelor’s degree in Animal Science with an emphasis in meat science. During her undergraduate career, she worked as a student research assistant and conducted undergraduate research. Molitor is now pursuing a master's degree in Food Science at Kansas State University. Her projects include an evaluation of Salmonella survivability in rendered fat and a study of microbial contamination in the produce value chain in Cambodia.

Stability of protein in rendered by-products and potential impacts on animal health

Carl Frame recently graduated in May with his Ph.D. from Iowa State University where he majored in meat science and animal nutrition. Dr. Frame’s background in meat science and nutrition led him to develop a unique research program focused on the processing and oxidative stability of rendered meat by-products and their effects on pet nutrition. Currently, Frame is with the Kemin Nutrisurance team as a technical service manager.

Fermentation characteristics of non-traditional fiber sources for pet foods

Dalton Holt is a masters student in the Department of Grain Science at Kansas State University and is advised by Dr. Greg Aldrich in the Pet Food Lab. His main area of research is the utilization of yeast biomass from Candida utilis as a protein source in extruded feline diets. Other areas of research have included the effects of fiber in pet foods, particularly on gut health. He plans to pursue a Ph.D. in nutrition with an emphasis on companion animals after the completion of his master’s degree.

Bacillus coagulans: Probiotic retention during extrusion cooking with varying specific mechanical energy inputs

Heather Acuff is a third-year Ph.D. student in Grain Science & Industry (Pet Food Science) at Kansas State University where her research focuses on the impacts of modern pet food processing on companion animal nutrition. Heather holds a bachelor’s degree in Animal Science (Pre-Veterinary Science) and a master’s degree in Agriculture (Monogastric Nutrition) from California State Polytechnic University of Pomona, California, USA.

Effect of coating dry dog food with medium chain fatty acids (MCFA) on canine palatability

Janak Dhakal received his Ph.D. in poultry science from Mississippi State University (2013-2016). His expertise areas are food safety and microbiology. In the Feed Microbiology and Toxicology lab at Kansas State University as a Post-Doc. Here, he and Dr. Greg Aldrich work together to find various approaches and strategies to control Salmonella, E. coli, and fungus contaminations in pet foods. He has presented over a half-dozen scientific talks at various regional and international forums.

Supplementation of sorghum flour-based rotary molded pet treat with soluble animal proteins

Krystina Lema is originally from Ecuador. She earned a bachelor’s degree in food science at Zamorano University in Honduras. After graduating, she worked in the feed industry as an aquaculture formulator. Moved by her companion animal passion, she joined the Pet Food Program at Kansas State University. Currently, she is a master’s student working under the supervision of Greg Aldrich, Ph.D. She plans to join the industry to explore opportunities in animal nutrition and research of food for our indulged ones.

Understanding sensory characteristics and volatile components of freeze-dried cat treats

Porranee is a master’s student in the Sensory Science program at Kansas State University. Previously, she worked for a flavor house company in Thailand for a year as a laboratory application technician. Porranee was a teaching assistant for the Science of Food course, assisting the students in the kitchen and discussing different theories of science behind food. Currently, she works as a graduate research assistant at the Center for Sensory Analysis and Consumer Behavior in the Department of Food, Nutrition, Dietetics and Health, Kansas State University. She has experience working on descriptive sensory analysis and consumer studies for both human food and pet food projects.

Effects of aging on the physiochemical and functional properties of medium-sized broken rice kernels and their potential in instant rice production

Impacts of size fractionation, comingling and drying temperature on physical and pasting properties of broken rice kernels

Functional properties of endosperm protein from size fractionated broken rice kernels generated after milling of parboiled and non-parboiled rice

Rebecca Bruce is a senior graduate research assistant at the Department of Food Science, University of Arkansas, supervised by Dr. Griffiths Atungulu. Her research focuses on turning broken rice, which is a by-product of rice milling, to a value-added product. The significance of her research is to direct the right kind of broken rice to the right end-use processes and maximize the potential of this by-product in producing premium products. Rebecca is from Ghana, West Africa.

Evaluating wicking of applied fat on pelleted, extruded and baked animal foods

Ryan Lierz is a master’s student advised by Dr. Greg Aldrich in the Department of Grain Science and Industry at Kansas State University. He is currently studying the effects processing has on corn based diets and how this affects the amount of resistant starch and its utilization by dogs. Ryan earned a bachelor's degree in feed science and management at Kansas State University in 2018.