How Microencapsulation Affect Availability of Meats and Food Globally - Dr. Paul Siegel

Date of publication : 4/22/2020
Source : Maxx Performance



In this Maxx Talks, Dr. Paul Siegel discusses the greater potential of Microencapsulation and how can be used to deliver everything from improved nutrition to extended shelf life.

Dr. Paul Siegel is a former professor emeritus at Virginia Polytechnic Institute and State University (Virginia Tech), where he spent over 40 years with the Department of Animal and Poultry Sciences conducting research on quantitative, behavioral and immunological genetics, with an emphasis on avian species.

As a geneticist, he studied expression analysis of growth, energy regulation and memory antibody response as influenced by dietary vitamin E. He has also widely researched the general principles of stress on well being across different species, using chicks as a model. Siegel is a Fellow of the American Association for the Advancement of Science, Past President of the American Institute of Biological Sciences, Past President and Fellow of the Animal Behavior Society, Past President, Past Editor-in-Chief and Fellow of the Poultry Science Association, Past President, Past Editor-in-Chief and Fellow of the Virginia Academy of Science, and Past Senior Vice President of the World Poultry Science Association.

About Maxx Talks. Join the Maxx Performance R&D team and renowned scientists and manufacturers around the world in discussing the remarkable innovations that food and feed companies can bring to market using Microencapsulation technology

We help raw ingredients realize their true potential.

Maxx Performance was founded in 2004 with a simple goal: to extend the useful life of feed additive ingredients using microencapsulation technologies—and bring about true innovation on behalf of our customers and their consumers.

For more information, please contact below Courtney Samuels Director, Sales, and Marketing at Maxx Performance

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