After 55 years of applied research, customers know our products work. Research demonstrates it – again and again. By continually championing the science of fats and proteins, MSC Nutritional Ingredients provides solutions to today’s challenges.

We collaborate with a network of scientific experts. MSC Nutritional Ingredient employees, along with advisors at universities or in consulting roles and hospitals around the world, ensure that every product we produce and sell is science-based and can add value. We’re proud of the team we put together:

• Dr. Douglas Burrin, Baylor University
• Dr. James Drackley, University of Illinois
• Dr. Richard Hartel, University of Wisconsin
• Dr. Al Kertz, Andhil LLC
• Dr. Adam Lock, University of Vermont
• Dr. Jack Odle, North Carolina State University
• Dr. Mike Van Amburgh, Cornell University
• Dr. Wang Jiaqi, Institute of Animal Science, Chinese Academy of Agricultural Sciences

Currently, we’re conducting university and field trials looking at combining specific functional fats and proteins in nontraditional ways. These trials and other ongoing research efforts prove the value of our products and our commitment to improving performance.