Confirmed Speakers

Josh Hasty, Ph.D. has spent his career at every level of protein processing, from the boardroom to holding the water hose. He has launched and maintained programs responsible for billions of pounds of product across beef, pork, poultry, and pet food categories. At Cargill he served as the primary technical beef partner for McDonald's North America, one of the most scrutinized supply relationships in the industry. He went on to lead pet food commercialization at Blue Buffalo before joining Tyson's Ingredient Solutions Group, where he served as both Director of FSQA and Director of Research and Development. He now uses his experiences to align technical meat science principles to business operations across human and pet edible companies so that they maximize every pound they produce.

Dr. Júlia Guazzelli Pezzali received her Bachelor’s in Veterinary Medicine from the Federal University of Rio Grande do Sul, Brazil; her M.Sc. from Kansas State University, US; and her Ph.D. from the University of Guelph, Canada.

She joined Iowa State University in February of 2023 as an Assistant Professor, and in November of the same year, she returned to Kansas State University as an Assistant Professor and the Director of the Pet Food Program. In her current role, Dr. Pezzali teaches several classes, including “pet food processing”, “companion animal nutrition”, “graduate student seminar”, and co-teaches “feed and pet food experience”, as well as “introduction to feed and pet food”.

Throughout her academic career, Dr. Pezzali has conducted numerous research trials in basic and applied companion animal nutrition and pet food processing. Her current research program focuses on how processing techniques impact the nutritional quality of pet food, and on characterizing the impact of ingredients, processing conditions, and nutritional interventions on the digestion of nutrients and the metabolism of dogs and cats. The ultimate goal of her research is to support the pet food industry in developing sustainable products that promote the health and well-being of pets.

Dr. Kadri Koppel is an accomplished food scientist and consumer insights leader specializing in sensory analysis, consumer behavior, and product evaluation.

Dr. Koppel has a background in food quality control and assurance, as well as research & development. Originally from Estonia, she earned her Ph.D. in Materials Chemistry from TalTech – Tallinn University of Technology before transitioning into academia and corporate leadership. Dr. Koppel spent nearly a decade at Kansas State University as an Assistant and Associate Professor, where she spearheaded high-impact research regarding the sensory attributes of commercial foods and pet food products.

Following her academic tenure, she entered the private sector, serving as the Global Sensory & Consumer Science Leader at Mars. Currently, she operates as a Sensory Science Advisor for her company, Corral Trade in Tampa, Florida, leveraging her expertise to bridge chemical flavor profiling with consumer emotional and behavioral responses & supporting human and pet food industry R&D.

Dr. Lonnie Hobbs, Jr. is an Assistant Professor of Agricultural Economics at Kansas State University and a researcher specializing in pet food economics, consumer demand, and agribusiness strategy. His work focuses on understanding how evolving consumer values, particularly around sustainability, premiumization, ingredient sourcing, and product claims, shape purchasing behavior and market positioning in the global pet food industry. Lonnie also conducts applied research on product demand, willingness to pay, protein sourcing strategies, and supply chain sustainability, with recent projects examining consumer perceptions of functional ingredients and sustainability. His research integrates advanced demand modeling with practical industry insights to help firms navigate shifting market dynamics and competitive pressures.

Lonnie teaches courses in food and agribusiness marketing and commodity futures at Kansas State University. His educational background includes a Bachelor of Science Degree in Agribusiness from Prairie View A&M University (PVAMU), as well as a Master of Science and Ph.D. in Agricultural Economics from Kansas State University.

Dr. Mikel Delgado has been working professionally with cats for over 25 years, as a shelter worker, behavior consultant, and researcher. She is co-founder of Feline Minds, a cat behavior consultancy, which helps cat caregivers, rescues, and corporations understand the needs of cats. She received her PhD in Psychology/Animal Behavior from UC Berkeley and was a postdoctoral fellow at the School of Veterinary Medicine at UC Davis. She is currently a senior research scientist with the Croney Research Group at Purdue University. Her research has included the health and development of orphaned neonatal kittens, cat play and predatory behavior, and the feeding behavior of cats. In addition to publishing dozens of scientific manuscripts, Mikel is author of the 2024 book “Play With Your Cat!,” and co-author with Jackson Galaxy of the 2017 book “Total Cat Mojo.” Mikel lives in Sacramento, CA with her partner Scott, and their three cats, Coriander, Ruby, and Professor Scribbles.

Nicole Hill is Vice President of Strategy, Insights, and Innovation at MarketPlace, the strategy and brand firm specialized in pet and human nutrition. Over more than 15 years in these categories, Nicole has advised major brands, including BARK, IDF/Symrise, Hillside Farms, Kerry, and Ultra Chewy.

Today, Nicole leads MarketPlace’s insights business unit: Nextin Research. Here, she integrates nutrition science and supply chain dynamics with Nextin’s own primary consumer research to forecast where demand is heading—and where it isn’t. Designed for pet professionals charged with mapping risk and opportunity, Nicole’s work informs decisions on product innovation, market expansion, and investment.

Dr. Xin Yang is an Assistant Professor in the Department of Grain and Food Science at Kansas State University. He earned his Ph.D. in Food Science from the National University of Singapore and completed postdoctoral training at the Massachusetts Institute of Technology.

His research focuses on Food as Medicine, functional food materials, and food-based delivery systems that integrate food chemistry, biomaterials, and nutrition to address challenges related to chronic diseases and nutrient deficiencies. His work has been supported by the Bill & Melinda Gates Foundation, government agencies, and industry partners, and has led to publications in high-impact journals as well as translational innovations in fortified and functional foods, including iron-fortified coffee. Dr. Yang has published more than 40 peer-reviewed papers with over 1000 citations.