 |
Lindsey RummellPosition/Title: PhD Student email: lrummell@uoguelph.ca Phone: Office: ANNU 232
|
Education
MSc - Animal Nutrition (University of Guelph, 2022)
BSc (Hons) – Animal Biology; minor Nutrition and Nutraceutical Sciences (University of Guelph, 2019)
Academic
I am currently pursing a PhD in animal nutrition under the supervision of Dr. Anna Kate Shoveller. My passion for nutrition began when I took Pet Nutrition in my undergrad. I completed both ANSC*4700 and ANSC*4710 in my fourth year with Dr. Shoveller, where I cultivated my natural curiosity and further developed an interest in research. Following the completion of my BScH, I spent one year working in industry for NSF International, a global leader of public health and safety-based risk management solutions within their Consulting and Technical Services department. This role taught me a variety of important life skills, most importantly how to operate in a professional environment. I would highly recommend anyone who is able to take time off from school do this so as to develop skills outside of academia. Following a year in industry, I knew for certain I wanted to return to school to pursue a Master’s in the field of animal nutrition.
During my MSc by thesis program, I investigated the effects of a concentrated brewer’s yeast product on gut health and nutrient status in dogs. Yeast is a moderately fermentable source of carbohydrates and protein that has a variety of beneficial effects, acting as an immune-modulator in both animal and human models. It also has been shown to reduce oxidative status and reactive oxygen species, and increase the production of cytokines (cell signaling molecules that participate in cell-to-cell communication in immune responses), helping to improve overall health of the animal. For these reasons, in my study we evaluated the effects of 10 weeks of yeast supplementation on gut permeability, fecal metabolites, inflammatory status, and serum amino acid concentrations in adult dogs. This study was supported by the F.L Emmert Company, and the results will help direct future research in yeast supplements for dogs, specifically where the various benefits of yeast could be most impactful for the overall health of dogs.
Following completion of my MSc program in 2022, I moved to Cincinnati OH to work as a Research Scientist, first for the F.L. Emmert Company who were then acquired by Wilbur-Ellis Nutrition. I was responsible for product and process improvements and innovation in the yeast space, developing new products to meet customer needs and refining existing formulations. This role further honed my business acumen and has supported my development as a leader.
My first PhD project will assess the suitability of novel grain-free ingredients for use in canine diets. Given their nutritional profile and sustainability, the use of pulses in commercial dry dogs foods has increased over the last decade. As a source of protein, fibre, and starch, pulses can be a versatile and cost-effective ingredient. While numerous ingredients derived from pulses are Generally Recognized as Safe (GRAS) per the Food and Drug Administration (FDA)'s requirements and have been approved by the American Association of Feed Control Officials (AAFCO) for inclusion in dog food, there remain gaps and ingredients that have not. My research will focus on one such pulse, faba beans.
In my free time, I enjoy working on my latest knitting project, watching movies, and spending time in nature.