Emily Burton

Emily Burton is a Professor in Sustainable Food Production at Nottingham Trent University (NTU), leading the poultry nutrition research team at Brackenhurst Campus. She holds a BSc in Animal Physiology and Nutrition from the University of Leeds and a PhD from the University of Nottingham. Her research focuses on poultry feed optimization, sustainable protein sources, and reducing environmental impacts of poultry production. She collaborates with industry partners like AB Vista and Kemin.

Her research interests include gastrointestinal physiology in poultry, utilization of industrial co-products in diets, anti-nutritional factor mitigation, and bone development. Notable contributions include editing the book *Sustainable Poultry Production in Europe* and organizing the 2014 Poultry Science Symposium. She represents the UK in the World’s Poultry Science Association (WPSA) and chairs the BSAS/WPSA joint meeting program committee.

Recent publications highlight advancements in bioavailable silica for poultry health, thyme leaf meal effects, and innovative feed strategies using cactus and oat hulls. Her work bridges academic research with industrial applications, emphasizing circular economy principles. The £3 million 2024 grant addresses poultry welfare and sustainability, reflecting her commitment to translational science.

Emily actively contributes to global poultry science through roles in WPSA and BSAS, promoting evidence-based nutritional strategies. Her lab’s projects aim to reduce reliance on imported soy and improve feed efficiency while minimizing environmental footprints.