معرفی
Dr. Chad Paulk is an Associate Professor in the Department of Grain Science and Industry at Kansas State University. His research focuses on Feed Processing Technologies, Monogastric Nutrition, and Quality Assurance/Feed Safety. He holds a B.S. from the University of Georgia (2009) and M.S./Ph.D. degrees from Kansas State University (2011/2014). Previously, he served as an Assistant Professor of Swine Nutrition at Texas A&M University (2014–2017).
His current role involves 60% research and 40% teaching, including courses like GRSC 100 (Foundations in Grain Science) and GRSC 650 (Nutritional Impacts of Processing). He advises Feed Science undergraduate students and co-leads the Feed Science Club. Key research themes include optimizing feed processing parameters, mitigating pathogen risks in feed systems, and evaluating novel feed ingredients like Kernza® grain.
Recent work emphasizes viral pathogen detection in feed mills (e.g., African swine fever virus), enzyme supplementation effects, and the impact of feed particle size/pelleting on nutrient digestibility. He collaborates with industry partners to enhance feed safety protocols and sustainable practices.
Laboratory affiliations include the BIVAP Feed Quality Assurance Lab and the O.H. Kruse Feed Technology Center. His research has addressed critical issues like mitigating porcine epidemic diarrhea virus contamination and optimizing feed formulations using thermal processing and organic additives.
