Farms.com Home   Ag Industry News

Bayer and Université de Sherbrooke working together on dairy cattle health

License agreement revolves around possible mastitis vaccine

By Diego Flammini
Assistant Editor, North American Content
Farms.com

Bayer and Quebec’s Université de Sherbrooke have entered into a licensing agreement which will advance a possible vaccine to help dairy cattle fight mastitis.

As part of the agreement, Bayer will develop and commercialize the vaccine, which was discovered at the university, based on the technology property from TransferTech Sherbrooke, the corporate entity that commercializes innovations from the school.

A vaccine that could help dairy cows battle mastitis would be beneficial to farmers, especially as it causes billions of dollars-worth of losses; and according to the United Nation’s Food and Agriculture Organization, upwards of 895 million people directly depend on some form of dairy farming.

Bayer and Sherbrooke

"In North America, it is estimated that the economic losses related to mastitis can reach US$ 2.4 billion annually, representing about 11% of the total milk production from more than 10 million cows," said Professor Jacques Beauvais, Vice-President, Research, Innovation and Entrepreneurship at Université de Sherbrooke in a press release. "An effective vaccine that could help protect dairy cattle from S. aureus mastitis would make a welcomed difference to dairy farmers around the world."

In a release, Bayer said it’s pleased to work with researchers in the hopes of helping veterinarians and farmers fight mastitis. 


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.