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Faculty - Dr Andell Edwards

Dr Andell Edwards
Assistant Professor
Bio-Sciences Agriculture and Food Technology
(868) 642 8888 ext. 23167
andell.edwards@utt.edu.tt

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Dr. Edwards completed his Doctor of Philosophy Degree, Livestock Science, from the University of the West Indies 2023. His thesis has the main objective of evaluating the effect of tannins on the nutritive value of Gliricidia sepium and Leucaena leucocephala pods available to farmers in Trinidad and Tobago. Attention was focused on establishing strategies through which the beneficial effects of tannins can be maximized (enhanced meat quality parameters) while any antinutritional effects are minimized for the benefit of lamb production for resource-poor farmers in Trinidad and Tobago. This study seeks, in part to develop dry season feeding strategies based on tree pods for improved lamb production and to evaluate the health benefits to humans in terms of meat fatty acid composition that could be derived from the presence of tannins in these pods. Andell obtained his Master of Philosophy Degree, Livestock Science, from the University of the West Indies 2012. Some of his research focused on the in vitro digestibility of proteinacious forages, the effect of harvesting intervals on the chemical characteristics of forage trees and investigating tannin bioavailability in tree forages using a tannin binding agent. He also received a BSc degree in general Agriculture in 2006 from the University of the West Indies and an Associate Degree in agriculture at the Eastern Caribbean Institute of Agriculture and Forestry.

As an Instructor he has delivered courses in the areas of Feeds and Feeding, Animal Nutrition, Tropical forages, Ruminant production, Small Stock production, Poultry production, Advance Non-Ruminant production, Meat Science and Biostatistics. A synopsis of his scholarly articles and conference presentations include: The effect of PEG as a tannin binding agent, the effect of tree forages as a supplement to basal grass and the effect of tree species and cutting interval on nutritive value.

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