Dr. Rishabh Chugh | Animal Nutrition Specialist | Feed Raw Material Strategist
Dr. Rishabh Chugh is a qualified veterinary doctor, animal nutrition specialist, and Director at Brinda Foods Private Limited, Panipat — one of the key voices driving nutritional science and feed quality in India’s livestock and feed industry.
Dr. Chugh holds a Bachelor of Veterinary Science & Animal Husbandry (BVSc & AH) from Nanaji Deshmukh Veterinary Science University, Jabalpur, and a Master of Veterinary Science (MVSc) in Animal Nutrition and Feed Technology from the National Dairy Research Institute (NDRI), Karnal — one of India’s premier institutions for dairy and animal sciences research. This academic foundation, combining clinical veterinary training with advanced nutrition research, shapes everything he does at Brinda Foods.
Since joining Brinda Foods as Director in April 2021, Dr. Chugh has been at the forefront of the company’s approach to raw material strategy and feed quality. He operates on a core belief: that feed performance is determined at the raw material stage. Before a single ingredient enters the mixer, decisions around sourcing, specification, and quality assessment have already determined what the finished feed can — and cannot — do for the animal.
His veterinary background gives him a clinical lens that most procurement and nutrition professionals lack. He can trace back-end animal health and productivity issues to front-end ingredient decisions, whether that involves maize quality variation, protein digestibility in soybean meal, mycotoxin load in raw materials, or energy density fluctuations in alternative grains. That cross-disciplinary thinking — combining NDRI-calibre nutrition science with on-the-ground veterinary experience — is what sets his approach apart.
At Brinda Foods, Dr. Chugh leads the development of raw material quality frameworks, works closely with livestock producers, and contributes regularly to the company’s content on animal nutrition, ingredient science, and feed industry best practices.
Areas of Specialization:
- Animal nutrition science — livestock, dairy, poultry, and companion animals
- Feed raw material quality assessment and specification
- Ingredient sourcing strategy and supplier evaluation
- Mycotoxin risk assessment and feed safety management
- Feed formulation and least-cost ration design
- Dairy and ruminant nutrition (NDRI research background)
- Market intelligence for agri-commodity raw materials
Dr. Rishabh Chugh Education & Work Experience
| Qualification | BVSc & AH — Nanaji Deshmukh Veterinary Science University, Jabalpur (2018) |
| Post-Graduation | MVSc Animal Nutrition & Feed Technology — NDRI, Karnal |
| Role | Director, Brinda Foods Private Limited (since April 2021) |
| Location | Panipat, Haryana, India |
| Specialization | Animal Nutrition · Feed Raw Materials · Veterinary Medicine |
| linkedin.com/in/dr-rishabh-chugh-b3970339 | |
| Published In | Brinda Foods |
FAQ
What are Dr. Rishabh Chugh’s qualifications?
Dr. Rishabh Chugh holds a Bachelor of Veterinary Science & Animal Husbandry (BVSc & AH) from Nanaji Deshmukh Veterinary Science University, Jabalpur, and a Master of Veterinary Science (MVSc) in Animal Nutrition & Feed Technology from the National Dairy Research Institute (NDRI), Karnal.
What is Dr. Rishabh Chugh’s role at Brinda Foods?
Dr. Rishabh Chugh is a Director at Brinda Foods Private Limited, where he leads raw material strategy, feed quality frameworks, and animal nutrition advisory. He has been associated with the company since April 2021.
What topics does Dr. Chugh write about?
Dr. Chugh covers animal nutrition science, feed raw material quality assessment, ingredient sourcing strategy, mycotoxin risk management, and the relationship between raw material choices and livestock health and performance.
Why does a veterinary doctor specialise in feed raw materials?
Feed quality directly determines animal health outcomes. Dr. Chugh’s dual background — clinical veterinary training and an MVSc in Animal Nutrition from NDRI — allows him to evaluate feed and raw material decisions through both a nutritional science lens and a practitioner’s understanding of how ingredient quality impacts animals on the ground.