Impact of Thermal Processing on Protein Quality & Monogastric Nutrition – Dr. Chad Paulk, Kansas State

Speaker: Dr. Chad Paulk, Kansas State

Dr. Chad Paulk is an Associate Professor of Feed Science and Management in the Department of Grain Science and Industry at Kansas State University. He received his B.S. (2009) from the University of Georgia, and M.S. (2011) and Ph.D. (2014) from Kansas State University. He previously served as an Assistant Professor of Swine Nutrition and Production at Texas A&M University in the Department of Animal Science from 2014 – 2017. His current responsibilities include 60% research and 40% teaching. His three main areas of research include feed processing, feed safety, and monogastric nutrition. Dr. Paulk is responsible for teaching classes pertaining to qualities of feed ingredients, animal food safety, and introduction to Grain Science.