In this episode of The Pet Food Science Podcast Show, Dr. Ricardo Vasconcellos from the State University of Maringá (Brazil) breaks down the complexities of feline palatability. He explains how cats' unique sensory traits affect their food preferences and the techniques used to measure palatability in pet food. Discover the science behind food selection, including the role additives and textures play in influencing what cats choose to eat. Tune in now on all major platforms!

"Cats, despite having fewer taste buds than humans, are incredibly selective eaters, relying more on their sense of smell than taste to choose food."

Meet the guest: Dr. Ricardo Souza Vasconcellos is an Associate Professor in the Animal Science Department at the State University of Maringá, Brazil. With a Ph.D. in Animal Nutrition focusing on cat and dog nutrition, Dr. Vasconcellos has extensive experience in both academia and the pet food industry. His research includes feline palatability, cat nutrition, and sustainability in pet food.

What will you learn:

• (00:00) Highlight
• (01:20) Introduction
• (03:36) Feline food preferences
• (07:01) Role of sensory characteristics
• (10:27) Palatability testing methods
• (13:45) Acceptability vs. preference tests
• (33:20) Sustainability in pet food
• (41:10) Final Questions

The Pet Food Science Podcast Show is trusted and supported by innovative companies like:

Biorigin

* Trouw Nutrition

* Kemin

- ICC

- Scoular

- Symrise

- EW Nutrition

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