Poulson Joseph, PhD

Title

Principal scientist and leader of the meat, poultry and pet food team

Company

Videka

Presentation Description:

Managing oxidative stability in freeze-dried pet foods and novel animal proteins.  With the fresh pet food category experiencing a rise in demand, related to clean label market trends, freeze drying and irradiation gain relevance as processing approaches. Yet oxidative stability is compromised in such products and processes, and therefore needs both mechanistic and applied approaches to mitigate quality concerns. In addition, pet food formulators need to factor in inherent variability of animal protein sources, particularly novel ones, to optimize natural antioxidant solutions.

Experience:

Joseph received his doctorate in animal and food sciences from the University of Kentucky, focusing on applications of proteomics in meat quality and strategies to improve meat color and oxidative stability. He then conducted post-doctoral research on muscle food quality at Mississippi State University. Joseph also holds a bachelor’s degree in veterinary medicine and animal science and a master’s degree in meat science. He has published 25 peer-reviewed journal articles, 40 scientific abstracts/short papers with conferences and three book chapters, and serves as a reviewer for many international journals. At Videka/Kalsec, Joseph leads the research emphasis on natural antioxidants and works closely with customers offering technical and analytical support related to natural antioxidants, colors and spice and herb extract applications. He is actively involved in the leadership team of the Institute of Food Technologists (IFT) and received the Member of the Year 2016 Award from IFT’s Muscle Foods Division.