Held as part of Petfood Forum’s schedule of events, the Student Program featured academic pet food research conducted by graduate students from universities with studies focused on companion animal nutrition. Students presented non-commercial oral presentations and posters on relevant pet food-related research.
View the 2024 student abstracts below:
- Effect of dehydration on textural, chemical and color properties of jerky treats using swine pluck – Hilary Carrera, Auburn University
- Analysis of pet food buyers’ perception of plant-based ingredients: Evidence of consumer survey – Elaheh Rabiee, Kansas State University
- Electronic nose detection of aroma profiles of beef liver flavors developed using proteolytic enzymes with different incubation times – Gerardo Abascal-Ponciano, Auburn University
- Comparing the market development of invasive species-, insect-, lab meat- and plant-based dog food – Carly Baker, Cardiff University
- Influence of incubation conditions with proteolytic enzymes on electronic nose aroma profiles of chicken viscera packs – Jorge Sandoval, Auburn University
- Characterization of antinutritional factors across samples of US soybean meals – Kallee Dunn, Kansas State University
- In vitro fermentation of diet fibers using fecal inoculum from dogs on dried brewer’s yeast product – Vanessa De La Guardia-Hidrogo, University of Illinois Urbana-Champaign
- Performance of Aspergillus oryzae fermented soybean meal in processing and expansion of extruded dog foods – Youhan Chen, Kansas State University
- Survey analysis of pet food industry decision makers’ perception of plant-based ingredients – Elaheh Rabiee, Kansas State University
- Situational analysis for use of sorghum in North American pet food – Katelyn Bailey, Kansas State University
- Utilization of dried bakery products as an ingredient in extruded pet food – Larissa Alves Koulicoff, Kansas State University
Petfood Forum 2024 was held April 29-May 1 in Kansas City, Missouri.
