Interview with Francesc Molist – Current challenges in pig nutrition


Francesc Molist

Researcher Schothorst Feed Research Institute

Francesc Molist, veterinarian and nutritionist, joined the Schothorst Feed Research Institute as a researcher and consultant in 2011. Since 2017, he leads the research group as Head of Research and Development. Schothorst Feed Research offers consulting services in animal nutrition in more than 22 countries. Its research activities are mainly focused on pig health and nutrition. During his Master and PhD in Animal Sciences at the Faculty of Veterinary Medicine at the Autonomous University of Barcelona, he collaborated with several important pig nutrition research groups around the world. He is the author of numerous scientific publications and presentations, as well as of articles and conferences.

You are a researcher at the Schothorst Feed Research Institute. What are the lines of research related to pig nutrition that you are currently working on?

We study the relationships between nutrition – animal health – genetics.

Swine nutrition seems to be getting more attention than ever. Thus, we see that nutrition not only involves digestion and absorption of nutrients, but goes much further, greatly influencing the health of animals. All this translates into relevant effects on the performance of pigs in the short and long term.


What are the next challenges we will face in pig nutrition?

  • Trying to control some diseases without the use of antibiotics in feed
  • Try to understand the relationship between nutrition and animal vaccinations
  • Using more by-products to decrease the use of soy in the diet
  • How to increase the survival of piglets before weaning


The availability of raw materials is a limiting factor for feed formulation. What do you think will be the raw materials of the future? Will we make more use of local productions?

Europe wants to be more self-sufficient in protein and also wants to use more by-products to promote the circular economy and at the same time respect the environment.


Will we see in the formulations novel ingredients such as insects or algae and will our animals be ready to assimilate the alternative ingredients?


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