Peter Brooks

Professor Peter Brooks is a Visiting Professor at the Faculty of Science and Engineering, University of Plymouth. His research focuses on animal nutrition and fermentation processes, particularly in liquid diets for pigs and the microbial dynamics of fermented feeds. He has published extensively on topics including lysine metabolism, coliform bacteria behavior, and the chemical composition of fermented wheat.

His research interests span the intersection of microbiology and agricultural science, with a strong emphasis on practical applications in animal feed technology. He has supervised 15 Plymouth theses and contributed to over 49 research outputs since his career began in the 1980s.

Notably, his work explores how controlled fermentation impacts nutrient availability in pig diets and the role of microbial populations in feed safety and efficacy. His studies often bridge theoretical microbiology with applied agricultural practices.