Eric Altom, Ph.D.
New ingredient research roundup: Value additions to protein co-products for pet treats — Eric Altom, Ph.D., technical nutritionist, Balchem Corp., explains a recent study, conducted with Charles Starkey, Ph.D., Auburn University, that helps provide a better understanding of the unique characteristics and functionality of animal-based protein co-products and controlled-release protein restructuring technology to create value-added pet products. Pet parents continue to demand products that contain higher concentrations of meat for their pets. However, meat proteins can be very difficult to properly transform into an aesthetically pleasing end product. This session helps attendees to understand the formulation applications and processing benefits of microencapsulated protein forming technology.
Eric Altom, Ph.D., has worked for international pet and animal nutrition companies and is currently the technical nutritionist for the monogastric nutrition team at Balchem Corporation. Altom earned a bachelor’s degree in animal science from Tennessee Technological University, a master’s degree in nutrition from the Clemson University and a Ph.D. in animal nutrition from Auburn University. He is a principal nutritionist and industry consultant with over 20 years of experience in companion animal nutrition, including complex formulation design, application of new nutrients in product development and novel ingredient qualifications. His research interests have focused on optimal requirements and nutrient delivery for physiologically stressed animals. Altom has authored numerous articles for both scientific and trade publications and has served as an invited speaker for domestic and international conferences.