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"𝘛𝘩𝘦 𝘴𝘪𝘻𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘦𝘹𝘱𝘦𝘳𝘪𝘮𝘦𝘯𝘵 𝘩𝘢𝘴 𝘯𝘰 𝘣𝘦𝘢𝘳𝘪𝘯𝘨 𝘰𝘯 𝘵𝘩𝘦 𝘲𝘶𝘢𝘭𝘪𝘵𝘺 𝘰𝘧 𝘵𝘩𝘦 𝘸𝘰𝘳𝘬." - 𝗗𝗿. 𝗗𝘂𝘀𝘁𝗶𝗻 𝗞𝗲𝗻𝗱𝗮𝗹𝗹

𝗪𝗵𝗮𝘁 𝘆𝗼𝘂 𝘄𝗶𝗹𝗹 𝗹𝗲𝗮𝗿𝗻:

1. Insights from what was learned in the Netherlands
2. Why we need to know a little about a lot of things
3. What to say when speaking to faculty members
4. Talking to vendors as a production swine nutritionist
5. The function of additives
6. Priorities of the production swine nutritionist
7. The cost of adding fat to the diet
8. Fat to corn price ratio
9. Unintended consequences in a production system

𝗠𝗲𝗲𝘁 𝘁𝗵𝗲 𝗴𝘂𝗲𝘀𝘁: Dr. Kendall grew up on a diversified family farm in Southern Indiana, then went to Purdue University for a bachelor's, at which point he returned home to farm. After a few years farming, he went back to Purdue for his Master's with Dr. Brian Richert, coupled with a 6-month period in the Netherlands at Wageningen University, then out to Missouri with Dr. Gary Allee for his PhD. Professionally, he has worked in a Nutritionist role for two production companies, Smithfield Foods and Prestage Farms. As a swine nutritionist, he works on live production, feed Q&A, research, formulation, purchasing, and feed mill responsibility included. When not at work, he, his wife, Charmae and their two sons enjoy raising and showing livestock.

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