July 13, 2020


Lallemand Animal Nutrition strengthens Centres of Excellence teams with 3 new recruits

 
 


The Lallemand Animal Nutrition has recruited three experts to bolster its three Centres of Excellence dedicated to researches in the ruminant, forage and monogastric fields. They are Ana Rodiles, Laurie Guillota and Richard Scuderi.


Rodiles, a Ph.D. holder, joined the Monogastric Centre of Excellence as a senior scientist. In this position, she will lead bioinformatics analysis trials on pets, fish, shrimps and horses, and will actively participate with research and development in these fields. In addition, she will ensure scientific intelligence in the field of bioinformatics to develop and test new models and will train both research and marketing teams.


Rodiles holds a master's degree in aquaculture and a doctorate in fish nutrition from the University of Cadiz (UCA) in Spain. She conducted a postdoctoral research on fish gut microbiota at the University of Plymouth in the UK, enabling implementation of bioinformatics analysis.


During her scientific career, Rodiles worked with massive data analyses of the microbiome of more than 15 animal species and published 35 peer-reviewed papers. Finally, she jumped into applied sciences in farming animals working as a gut microbiota researcher for a Dutch company for two years before joining Lallemand.


Laurie Guillot joined the Ruminant Centre of Excellence based at UMR MEDIS, INRAE Rhône Alpes Auvergne-University of Clermont Auvergne as a research project leader. Guillot will lead some research projects applying molecular biology based approaches—Omics—to document the mode of action of Lallemand Animal Nutrition products and will develop new methods and models.


Guillot holds a master's degree in microbiology. She has worked for four years as an engineer at INRAE (France's National Research Institute for Agriculture, Food and Environment) where she researched the human gut microbiota. She has strong experience in anaerobic microbiology, molecular biology methods and the use of animal models like gnotobiotic rodents.


Richard Scuderi joined the Forage Centre of Excellence in Chazy, New York, USA. He will lead some innovative research projects applying Omics technologies to characterize Lallemand Animal Nutrition bacteria strains and investigate the application of forage inoculants during ensiling and their subsequent animal performance during feed-out.


Scuderi holds a master's degree in animal science from the University of Vermont. Prior to joining Lallemand Animal Nutrition, he acted as the director of dairy nutrition and quality assurance for Mercer Milling Co. in Liverpool, New York, for two years. He has also conducted research at the department of animal and veterinary sciences, college of agricultural and life sciences, University of Vermont, in Burlington.


Lallemand Animal Nutrition established partnerships with research entities around the world to develop Centres of Excellence and satellite collaborations to forward the development and innovation of microbial solutions. The Centres continuously document the biology, mode of action and benefits of existing yeast and bacteria strains dedicated to animal nutrition.