Invited Speakers for APSS 2017
MAIN THEMES - MONDAY 13th - WEDNESDAY 15th FEBRUARY, 2017
GUT HEALTH & PHYSIOLOGY
Prof. Yuming Guo - is a poultry nutritionist and Changjiang Scholar Distinguished Professor at China Agricultural University, and his scientific researches focus on nutrition, immunity and health, nutritional evaluation of feedstuffs for chickens, and nutritional requirements of chickens. Yuming is the dean of the College of Animal Science & Technology of China Agricultural University, the deputy director of the State Key Laboratory of Animal Nutrition, and he is also the president of the Animal Nutrition Society of the Chinese Association of Animal Science and Veterinary Medicine of China. He, as first or corresponding author, has published over 110 papers in the international peer-reviewed SCI journals in the field of nutrition and chicken immunity，GI tract health, metabolic disorders and poultry product quality. He now also serves as the deputy director of National Feed Evaluation Committee of China, and is a member of the Technical Committee of China Feed Industry Standards.
Prof. Todd Applegate is a Professor and Head of the Department of Poultry Science at the University of Georgia. In that role, he is responsible for recruiting and building teams of faculty and students to effectively respond to challenges affecting Georgia and the global poultry industries through scientific research and technology transfer for efficient and environmentally sustainable production of poultry products while providing for optimal animal well-being. Prior his current appointment, he served on faculty at Purdue University where his research explored mechanisms of nutrient, pathogen, and mycotoxin interaction within and with the gastro-intestinal tract to ultimately improve nutrient absorption and retention. He has been a member of several national committees including as President of the Poultry Science Association, member of the national (US) Coordinating Animal Nutrition Committee of State Agricultural Experiment Stations, and past-chair of a USDA working group to minimize impact of animal agriculture on the environment.
Dr. Nick Hudson was awarded his PhD through the Zoology department of the University of Queensland in 2003, after traveling from the UK on a Britain-Australia Society funded Northcote Scholarship. Before taking his current position in SAFS at the University of Queensland he worked for the CSIRO in a multi-disciplinary Systems Biology group (2009-2016). Through this group he helped develop methods using various RNA and DNA based biotechnologies to predict phenotypes of commercial importance in cattle, sheep, pigs and chickens. He continues to be interested in fostering efficient, environmentally friendly production enterprises using modern 'omics technologies. Nick is also interested in the development, physiology, metabolism and conservation of native Australian species. He was awarded the 2008 DAFF Minister’s Award for Young Scientists and Innovators.
THE CHALLENGE OF LOW PROTEIN DIETS
Dr. Michael Kidd completed Bachelors and Masters degrees at the University of Arkansas in the early 1990s, both with an emphasis on poultry science. Prof. Kidd then went on to read for a PhD at North Carolina State University with a major in nutrition and a minor in immunology. Prof. Kidd worked for 5 years as the Research Director for Nutri-Quest in St. Louis, Missouri, followed by 10 years as Department Head and Professor at Mississippi State University before taking up his current role as Department Head and Professor at the University of Arkansas. Prof. Kidd has over 350 published articles including over 130 in peer-reviewed international journals. His current research emphasis is broiler and turkey amino acid, mineral and enzyme nutrition, broiler and turkey breeder management and nutrition, and avian immunology and health.
ADULT BIRD NUTRITION & MANAGEMENT
Adj. Assoc. Prof. Rob Gous is an Emeritus Professor at the University of KwaZulu-Natal in South Africa having retired at the end of 2007 after 37 years of service. His main research interests are measuring nutritional responses and simulation modelling in poultry and pigs. He is a trustee of both the Protein Research Foundation and the Baynesfield Trust, and he is the head of the research portfolio committee of the South African Pork Producers Organisation. He is chairman of the South African Branch of the World’s Poultry Science Association and is also one of the five vice-presidents of the Association. His research over the past 20 years has involved the development of simulation models that predict food intake and growth of broilers and pigs. These models are being used successfully around the world both commercially and in research institutes. As part of his engagement with the wider community, Prof Gous is a founder member of the KwaZulu-Natal Poultry Institute, whose purpose is to train prospective poultry managers by providing them with the skills needed to manage people, finances, poultry operations and even themselves.
VITAMIN D IN EGGS
Prof. Michael Persia earned his BS degree from Penn State University in 1997, a MS degree from Ohio State University and his PhD from University of Illinois at Urbana/Champaign with an emphasis on poultry nutrition. After completing a USDA funded post doctoral stint at the University of Delaware, Mike started his professional career with Syngenta Biotechnology Inc. as an R&D Manager for the enzymes group. In 2009, Mike joined the Faculty at Iowa State University as an Assistant Professor. Dr. Persia is currently an Assistant Professor at Virginia Tech, where he focuses on applied research and extension in poultry nutrition and teaching in the classroom.
Dr. Linda Browning has worked for over 30 years in the animal nutrition and health industries. She has worked for Pfizer, BASF, Roche and DSM in both technical and managerial roles. Linda was President of the Sydney University Poultry Research Foundation in Sydney for 6 years. In 2011, Linda decided to pursue research into vitamin D, achieving a PhD from Sydney University. She investigated the feeding of higher levels of vitamin D to laying hens in order to increase the vitamin D content of the egg for improving human nutrition and health. Currently Linda is working as a nutrition consultant to the poultry industry in the Asia Pacific region.
THE LIFE AND TIMES OF THE POULTRY CRC
Prof. Mingan Choct is the CEO of the Poultry Cooperative Research Centre and a professor at the University of New England. Mingan set up the Poultry CRC with a total funding of $174 Million over fifteen years to address scientific and educational challenges facing the Australian poultry industry. Mingan’s personal academic interests include carbohydrate chemistry and nutrition, feed enzymes, energy evaluation and nutrition x disease interaction in poultry. He has supervised more than 45 postgraduate students and published over 300 papers in journals and proceedings. He is an active member of the scientific community, serving as editor, assistant editor and on editorial boards of many journals.