The innovation that comes from being an essential link between science and practice

Dr Leo den Hartog explains the essential link between science and practice, and how Trouw Nutrition is uniquely equipped to help feed the future in a sustainable way.

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The innovation that comes from being an essential link between science and practice

Dr. Leo den Hartog, Director of R&D for Trouw Nutrition and part-time professor at Wageningen University, was interviewed after he addressed the audience during the symposium which marked the official opening of Trouw Nutrition's new Calf & Beef Research Facility in the Netherlands last April. In his interview, Dr. den Hartog emphasized the desire for Trouw Nutrition to be on the cutting-edge of innovation and research. He also pointed out the ways that Trouw Nutrition is uniquely equipped to help feed the future in a sustainable way.

After being asked about the large investment Nutreco and Trouw Nutrition are continuing to make in technologically advanced facilities to spur innovative research, Dr. den Hartog explained that in order to meet the ever-increasing demand for animal protein, the real challenge is to be able to do so in a sustainable way. He noted that this very real challenge can indeed be met with the best people who have great ideas and wonderful facilities in which to innovate and measure new concepts.

Indeed, Dr. den Hartog believes that Trouw Nutrition is uniquely equipped to help feed the future in a sustainable way through a truly powerful combination of both science and practice. In fact, he feels that Trouw Nutrition is "an essential link" between these two areas. And what does he mean by that?

In terms of the science, Dr. den Hartog emphasized the collaboration that Trouw Nutrition has with many of the world's leading universities, including Wageningen University in the Netherlands. With good cooperation, he explained, you can take good ideas, and "team up together on joint projects, using each other's facilities." We also share talent by having students do their projects with us, and we then also hire many students to be part of the Trouw Nutrition team, den Hartog added.

As for the practice, Dr. den Hartog pointed out that having contact with customers in over 100 countries has some amazing advantages. "Customers have ideas," he said, "And we can use them in defining our R & D portfolio." Then, he continued, we can "bring our new concepts and ideas, and our products and services to the customers." This reciprocity, with the customers then implementing the innovations that Trouw Nutrition R & D develops, also allows us to share best practices, den Hartog explained.

Indeed, it's this powerfully unique combination and partnership between science and practice that gives Trouw Nutrition the edge.