With training in Food Science from University of Guelph (MSc & PhD), I initially worked as a Food Microbiology Professor at University of Wyoming and Colorado State University. Between 2013 and 2018, I was an Associate Professor and the Ian and Jayne Munro Chair in Food Safety, in the Department of Food Science and Agricultural Chemistry at McGill University. Since 2019, I’m a Leung Family Professor in Food Safety at the Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph.
My primary research interests include the use of bacteriophages to control the growth of foodborne pathogens, and in development of rapid tests to detect foodborne and waterborne pathogens with an emphasis on Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes, foodborne viruses. I’m developing novel molecular methods and I’m also looking at ways to mitigate bacterial contamination.
Role in Syst-OMICS
As the Project Leader, I’m responsible that the project will achieve its objectives and deliverables in compliance with the end-users and co-funders’ requirements. As a member of the Steering committee, I will follow the scientific progress of the project and make sure inter-activity synergy and coordination is happening. Finally, as a member of the Executive committee, I will oversee the general progress of the project and will also make decisions on issues whom may happened.
I am in charge of Activity 3 which aims at 1) improve the specificity of already existing commercially available immunoassays and RT-PCR assays; and 2) develop a new sequence-based molecular assay (AmpliSeq) capable of determining the pathogenic status of Salmonella isolates.
I am involved in Activity 2, mainly in terms of identifying new phages and adapting the phage cocktail to the end user needs.
I am also involved in Activity 4.