SHOW / EPISODE

Dr. Ricardo Vasconcellos: Preventing Oxidation In Pet Food | Ep. 170

Season 2 | Episode 170

36m | Sep 10, 2026

In this episode of The Pet Food Science Podcast Show, Dr. Ricardo Vasconcellos, Associate Professor at the State University of Maringá, discusses oxidative stability and shelf life in pet food. He discusses oxidation risks, ingredient quality, storage conditions, packaging, antioxidants, nutrient preservation, and practical recommendations for pet owners and manufacturers. Dr. Vasconcellos also explores how oxidation can affect palatability, nutritional value, and long-term health. Listen now on all major platforms!

"Preventing oxidation remains more important than focusing exclusively on replacing synthetic antioxidants with natural alternatives."

Meet the guest: Dr. Ricardo Vasconcellos is an Associate Professor at the State University of Maringá, Brazil. He earned his veterinary medicine degree from the Federal University of Viçosa and completed his M.S., Ph.D., and postdoctoral training at São Paulo State University. His research focuses on pet nutrition, oxidative stability, ingredient quality, and animal physiology. Learn more from Dr. Ricardo Vasconcellos on The Pet Food Science Podcast Show, available on all major platforms.

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