The Feed Science Podcast Show Dr. Michael Joseph: Extrusion vs Pelleting | Ep. 145
In this episode of The Feed Science Podcast Show, Dr. Michael Joseph, Assistant Professor and Extension Specialist at NC State University, explains how extrusion processing enhances digestibility, feed safety, and shelf life across animal nutrition sectors. He compares extrusion and pelleting, addresses protein denaturation, alternative proteins, and probiotic application strategies. Listen now on all major platforms!
“In extrusion, we have the complete cooking of the process, so that helps with the digestibility of the product.”
Meet the guest: Dr. Michael Joseph is an Assistant Professor and Extension Specialist in the Prestage Department of Poultry Science at NC State University. With over 12 years of experience in food and feed extrusion, his work focuses on byproduct utilization, processing optimization, and sustainable feed solutions. His research advances upcycling strategies that improve nutritional value and reduce environmental impact.
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What will you learn:
- (00:00) Highlight
- (01:05) Introduction
- (04:45) Extrusion versus pelleting
- (08:44) Heat moisture shear
- (12:48) Feed safety benefits
- (15:54) Protein denaturation
- (17:18) Alternative proteins
- (22:34) Final Questions
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* Evonik
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