|
Dr. Keith Adams was raised on a family farm in Southern Utah. He attended Brigham Young University where he completed a BS in Animal Science. He then attended Texas A&M University where he completed a MS in Meat Science and did some of the early work with electrical stimulation of beef carcasses. In 1982 he completed his Ph.D. in Swine Nutrition at the University of Illinois doing the initial research evaluating the nutritional value of High Oil Corn. His research focused on evaluation of the digestibility of intact plant oils by the pig. He has authored and published six scientific articles and numerous abstracts and presented research at numerous scientific meetings.
After graduating, Dr. Adams taught at Cal Poly Pomona for three years. He coached the livestock and meats judging teams, was twice selected as the advisor of the year in the school of agriculture, and the Gamma Sigma Delta outstanding junior faculty member. He then took over as the manager of Standard Feeding, a large farrow to finish commodity feeding operation in Southern California.
In 1991 he accepted a position as Nutritionist with Akey. He is a member of The American Society of Animal Science, The Institute of Food Technologists and the British Society of Animal Science.
| 