Bitterness leaves an unpleasant feeling linked to a decrease in feed consumption. On the other hand, modulating feed intake with bitter compounds might be an interesting tool to limit excessive voracity of pigs and sows at certain stages.
University of Queensland, Brisbane. Australia
Born in Cassà de la Selva (Girona, Spain) in 1965, Eugeni's academic background was developed between the Veterinary School of the Universitat Autònoma de Barcelona (UAB), the Avian Sciences Department of the University of California (Davis) and more recently the Wharton University of Pennsylvania. His professional career has been linked to the feed industry around technical service and R+D management in feed and food additives including research collaborations with many leading feed/premix corporations, universities and research institutions worldwide. He is currently a Senior Research fellow of the Centre for Nutrition and Food Sciences (CNAFS) of the University of Queensland (Australia). His research program includes studies on the biology of smell and taste across mammalian (mostly pigs and humans) and avian (chickens) species with particular focus on understanding the role of taste receptor mechanisms in taste and non-taste tissues (e.g. as part of the enteroendocrine system).
2010-current. SENIOR RESEARCH fellow at the CNAFS, The University of Queensland.
2009. STRATEGIC R&D MANAGEMENT from the Wharton Univ. of Pennsylvania Executive Education.
1993/1994. POST-DOCTORAL fellow from the Avian Sci. Dept., Univ. of California, Davis (UCD).
1992. PhD ANIMAL SCIENCE from the Veterinary School, Univ. Autònoma de Barcelona (UAB).
1990. MASTER of SCI. in NUTRITION from the Avian Sci. Dept., UCD.
1988. VETERINARY MEDICINE (1988) from the Veterinary School, UAB.
1998-2010. Deputy Director / R+D Manager (Lucta SA, R+D / Feed Additives Division).
1997 / 1998. Technical service manager (Kemin Europa)
1994 / 1997. Product manager (Laboratorios Dr. Esteve SA)
American Chemosensing Society; American Nutrition Society; American Society for Animal Science; Australasian Association of Chemosensory Sciences; Associació becaris de La Caixa; Associació Veterinaris de Porcí de Catalunya; European Chemosensing Research Organization; Poultry Science Association; Red Olfativa Espanyola
Publications and conferences
Over a 100 full paper publications including peer-reviewed and technical papers, book chapters, reviews one book edited and one patent. Guest speaker in more than 20 international technical and scientific events.
Updated CV 21-Jun-2011
Citric and Tartaric acids trigger an innate sour taste that is attractive to pigs while their pungency is smooth and remains unnoticed.
The taste system senses the nutritional value of foods through the taste buds defined as clusters of taste sensory cells present in the tongue