In this episode of The Poultry Nutrition Blackbelt Podcast, Jodie Allen, Ph.D. candidate at the University of Connecticut, explains her research on Salmonella control in poultry products. She discusses how phytochemicals and nanoemulsions can enhance food safety, their effectiveness compared to commercial sanitizers, and the challenges of balancing safety with cost and product quality. Listen now on all major platforms!

"Phytochemicals, derived from plant sources, have shown strong antimicrobial efficacy but face challenges with dispersal in water-based applications."

Meet the guest: Jodie Allen is a Ph.D. candidate in Food Microbiology and Safety at the University of Connecticut, where her research focuses on using phytochemicals and nanotechnology to reduce Salmonella in poultry products. With awards such as the PSA Travel Award and the Maurice Stein Fellowship, she is advancing innovative food safety solutions for the poultry industry.

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What you'll learn:

• (00:00) Highlight
• (01:42) Introduction
• (02:12) Guest background
• (03:20) Salmonella control
• (04:00) Nanoemulsion technology
• (05:32) Sanitizer comparison
• (08:36) Cost considerations
• (10:45) Closing thoughts

The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:

* Kerry

* Kemin

- Anitox

- BASF

- Poultry Science Association

- Barentz

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Website: Poultry Nutrition Podcast Show

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In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Ally Milby-Blackledge from Texas A&M University shares her journey transitioning from student to faculty in the Poultry Science Department. She discusses the challenges of teaching nearly 400 students a year, adapting to new learning styles, and balancing professionalism with relatability. Learn how she fosters collaboration, prepares students for the workforce, and navigates generational differences in academia. Listen now on all major platforms!

"Transitioning from being a student to becoming a professor requires redefining professional identity while maintaining relatability with students."

Meet the guest: Dr. Ally Milby-Blackledge earned her B.S. and Ph.D. in Poultry Science from Texas A&M University and now serves as an Instructional Assistant Professor in the Poultry Science Department. Her role focuses on teaching core courses, guiding students in professional development, and fostering effective learning strategies for the next generation of poultry professionals.

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What you'll learn:

• (00:00) Highlight
• (01:27) Introduction
• (03:00) Faculty transition
• (04:11) Student engagement
• (05:08) Learning styles
• (06:32) Teaching strategies
• (07:47) Professionalism lessons
• (09:30) Closing thoughts

The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:

* Kemin

* Kerry

- Barentz

- Anitox

- BASF

- Poultry Science Association

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Website: Poultry Nutrition Podcast Show

Instagram: Poultry Campus

LinkedIn: Poultry Campus

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Marco Antonio Ebbing, poultry nutritionist at JBS Seara Brazil, explains the key role of ingredient analysis and feed processing in ensuring consistent broiler performance. He highlights the challenges of moisture variability in grains, communication with feed mill staff, and the importance of precise calibrations in formulation. Gain insights into managing feed quality for better efficiency and bird health. Listen now on all major platforms!

"Moisture is the most variable component of the diet, and managing it is crucial for feed quality."

Meet the guest: Dr. Marco Antonio Ebbing is a poultry nutritionist at JBS Seara Brazil with a PhD in feed science and animal nutrition from BOKU, Austria. His expertise spans feed processing, nutrient digestibility, machine efficiency, and broiler performance, with a strong background in mineral nutrition for broiler breeders. His experience combines research and commercial practice across Brazil, Austria, and the United States.

Liked this one? Don’t stop now — Here’s what we think you’ll love!

What you'll learn:

• (00:00) Highlight
• (01:46) Introduction
• (02:46) Ingredient variability
• (03:54) Moisture management
• (07:07) Feed processing
• (09:26) Grinding adjustments
• (12:36) Moisture in corn
• (15:36) Closing thoughts

The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:

* Kerry

* Kemin

- BASF

- Poultry Science Association

- Anitox

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Website: Poultry Nutrition Podcast Show

Instagram: Poultry Campus

LinkedIn: Poultry Campus