Meet Sudário Roberto Silva Junior, our latest addition to Farm Journal’s PORK’s Up & Coming Leaders feature. We are showcasing some of the fresh, new voices of the pork industry who combine innovative thought and work ethic with scientific savvy and a passion to make a difference.
Age: 28
Education: Bachelor’s degree, Federal University of Lavras, Lavras, MG, Brazil; master’s degree and pursuing Ph.D., University of Minnesota
Hometown: Alfenas, Minas Gerais - Brazil
Q. How did you become interested in pursuing a career in the swine industry?
A. My interest in the swine industry began during my childhood in Brazil, where I was raised on a farm and developed a passion for animal science. I attended a technical boarding school focused on agricultural studies and later pursued a degree in animal science. My passion for swine nutrition grew through various internships and research projects, including a year-long trainee position at LB Pork in Minnesota. This experience broadened my understanding of the global pork industry and solidified my commitment to pursuing a career in this field.
Q. Describe (briefly) any internship experiences you’ve had.
A. I have gained substantial experience in the swine industry through various roles across different farms and research facilities. At LB Pork INC, I managed daily operations in finishing and wean-to-finish barns, ensuring optimal animal care and facility management. My time at AnimalNutri Science and Technology allowed me to lead grant writing and collaborate on multidisciplinary research projects. Additionally, during my internship at Agroceres PIC Matrizes de Suínos, I designed and managed research projects focused on improving pig performance through various factors such as feeder types and genetic indexes. These experiences have deepened my commitment to advancing the swine industry
Q. Describe any undergraduate research experiences you’ve had.
A. My undergraduate research experiences provided me with a deep understanding of swine production and research methodologies. I managed and participated in several research projects focused on swine nutrition and production. These included studies on nutrient digestibility, feed efficiency and the effects of various feed additives on pig performance and health. In addition to my research roles, I contributed to the academic community as a teaching assistant for the experimental statistics course. In this role, I graded exams and assignments, and assisted students in mastering statistical software such as SAS, R, and SISVAR.
Q. Describe any other swine-related experiences you’ve had as a young person.
A. My early exposure to swine production on my family’s farm started my passion for the industry. During college, I continued working with livestock animals through internships and research projects. These experiences allowed me to develop practical skills and a deep understanding of swine production, nutrition, and management.
Q. Tell us about your current research.
A. I am studying the effects of postbiotics on sow performance and the microbiome of both sows and their offspring. My research focuses on sustainable and humane practices in swine nutrition and microbiome research, aiming to enhance pig health and productivity while promoting environmental sustainability. By integrating data science techniques, I develop predictive models and perform comprehensive analyses to understand the relationships between diet, microbiome composition, and overall pig health. This work has the potential to improve animal welfare, reduce pre-weaning mortality, and optimize nutritional strategies in swine production.
Q. What is your generation’s greatest challenge?
A. The greatest challenge for our generation will be to increase pork consumption. While pork consumption has remained relatively stable, there’s an opportunity to grow its market share in the protein sector. If we don’t actively engage with consumers to enhance their perception of pork, we might miss out on potential growth. To address this challenge, we must continue educating consumers on how to cook pork and provide them with diverse, appealing recipes. Additionally, transparency about our farming practices is crucial. By openly sharing how we raise and care for pigs, we can build trust and address any misconceptions about pork production. Working towards more sustainable practices will also play a significant role in attracting more consumers to pork. By demonstrating our commitment to environmental stewardship and humane animal care, we can appeal to the growing number of consumers who prioritize sustainability in their food choices. Furthermore, highlighting the nutritional benefits of pork and its versatility in various cuisines could help increase its appeal to a broader range of consumers. By focusing on these aspects, we can work towards not just maintaining but potentially increasing pork consumption in the future.
Silva Junior is part of the National Pork Board’s Pork Scholars Program, intended to develop highly trained professionals who are dedicated to a career in the U.S. swine industry. The program includes a research component with a cooperating university, a practical on-farm experience with an industry cooperator and cross-training across more than one academic discipline (i.e. genetics and data science).
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