Martin W. A. Verstegen

M.W.A. Verstegen focuses on Animal science, Food science, Weight gain, Broiler and Digestion. M.W.A. Verstegen specializes in Animal science, namely Weaning.

His Food science research incorporates elements of Feces and Small intestine.

M.W.A. Verstegen combines subjects such as Feed conversion ratio and Antibiotics, Microbiology with his study of Broiler.

His Digestion research is multidisciplinary, relying on both Amino acid, Lysine and Jejunum.

His work focuses on many connections between Fermentation and other disciplines, such as Nutrient, that overlap with his field of interest in Polysaccharide.

M.W.A. Verstegen mainly investigates Animal science, Food science, Biochemistry, Broiler and Fermentation.

His Animal science research includes themes of Body weight, Meal and Agronomy.

His biological study spans a wide range of topics, including Feed conversion ratio, Dry matter, Bran and Nutrient.

In his study, Ammonium, Odor, Volatilisation, Volatile fatty acids and Organic chemistry is inextricably linked to Manure, which falls within the broad field of Biochemistry.

The Broiler study combines topics in areas such as Cultivar, Fatty acid, Nutrient density, Moisture and Digestion.

His research in Fermentation intersects with topics in Feces, Microbiology, Pectin, Incubation and Butyric acid.

He was elected as member of the Euorpean Academy of Engineering in 2018.