April 2017. After many years of successful career, Dr. Douglas Zaviezo decided to retire and enjoy a well-deserved everlasting vacation; even though it is quite possible to find him still participating in some events or professional activities.
Dr. Zaviezo obtained his Ingeniero Agrónomo degree with minor in animal science from the Universidad de Concepción in Chile, under the guidance of Dr. Néstor Gonzalez. He started his professional work as extensionist, researcher and leader of the Poultry Production Program of the National Research Institute for Agriculture (INIA) in Chile. During the same period, he was professor of Poultry Production at the Universidad Católica de Valparaíso in Chile. Later he obtained his Master of Science and Ph. D. in Nutrition with minor in poultry science and biochemistry at Washington State University under the assist of Dr. James McGinnis.
After completing his master and doctorate degrees, Dr. Zaviezo joined the nutritional group of Central Soya-Provimi, conducting research and formulating for the company’s broiler, layer and turkey integrations. Later, he was named Technical Director of Central Soya-Provimi in Brasil; in the Caribbean area, and then for all Latin America, with formulation and technical services responsibilities for premix, feed plants, and poultry operations.
When Archer Daniels Midland acquired Central Soya, Dr. Zaviezo was named ADM Technical Director for Latin America. Thereafter, he was part of the technical group of Novus International, with research and technical services responsibilities for Latin America; contributing with the implementation of nutritional decisions in the most important poultry integrations of the region. During the last 15 years, he has been an International Consultant and Technical Director for Special Nutrients, creating and developing the research and the nutritional technical services.
Through the years, Dr. Zaviezo acquired an extensive experience in research, teaching, and extension of applied poultry nutrition. He published more than 90 scientific or technical articles; he participated as a speaker in more than 100 international conferences and for 10 years (1991-2001), he was editor of the Journal of Applied Poultry Research. His most important nutritional areas of experience were: feed formulation using non-traditional ingredients; vitamins and trace minerals; proteins and amino acids; nutrition under heat stress; laying hen nutrition, interrelations between nutrition-additives-medications; and nutrition-molds-mycotoxins-mycotoxicosis.
File photo: Acknowledgment to Dr. Douglas Zaviezo for his valuable contribution to the Scientific Program at the XXIV Centroamerican and the Caribbean Poultry Congress 2016, Antigua, Guatemala.
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