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Michael Joseph

Assistant Professor – Extrusion and Value-Added Processing


Scott Hall 234E


Area(s) of Expertise

Dr. Joseph’s program focuses on the creation of value-added animal and aquatic feed products using extrusion technology, primarily from crop and meat by-products. He is also working toward a pilot-scale extrusion facility at NC State.

Research interests include

  • by-products as ingredients in food and feed
  • product development,
  • finished product quality,
  • the nutritional impact of new ingredients on animal/fish performance,
  • the economics of using by-products vis-à-vis their traditional use and disposal, and
  • industry outreach.

Dr. Michael Joseph earned his Ph.D. from Kansas State University in 2016. He has more than a decade of experience in various technical aspects of food processing using extrusion and other methods. His program focuses on value-addition of co-products and by-products from the agriculture and meat industry primarily using extrusion processing technology. His efforts also focus on outreach to industry and farmers to find feasible and sustainable solutions by promoting utilization of by-products.