In 1988, Luc Dufresne earned his degree from the University of Montreal’s Faculty of Veterinary Medicine, located in Saint-Hyacinthe. After graduating, he spent more than 10 years working for Shur-Gain’s Technical Veterinary Department before accepting the position of Director of Veterinary Services at Smithfield Foods. He went on to work for Boehringer Ingelheim Vetmedica in 2001, and as Director of Veterinary Services for PIC in 2002.
Since 2004, he has held the title of Director of Veterinary Services and Genetics at Seaboard Foods. Seaboard Foods is an integrated pork production company with 340,000 working sows and the capacity to process more than 10 million pig carcasses per year.
Luc Dufresne received the Allen D. Leman Science in Practice Award in 2014 as well as the Swine Practioner of the Year Award from the American Association of Swine Veterinarians (AASV).
ConferenceEverything you always wanted to know about American pork production but were afraid to ask!
EnglishPork production in North America: Realities, challenges and issues… 3 major players weigh in