Current research focuses on developing natural antimicrobials to increase food safety and shelf-life through the inactivation of foodborne pathogens, such as Listeria, Salmonella and E. coli, and spoilage microorganisms. This includes biopreservation using novel bacteriocins (antimicrobial peptides produced by bacteria) and plant based antimicrobials from essential oils of plants such as mustard and oregano. Extracts of plants from the West African region are also being evaluated for their use as food antimicrobials. The activity of the antimicrobials against bacteria, yeast and mold are evaluated in food model systems to determine suitability for use as food antimicrobials.

PhD, University of Alberta, Canada, Food Science and Technology, 2012
MSc, University of Manitoba, Canada, Food Science, 2007
BSc, University of Manitoba, Canada, Food Science, 2003
food science microbiology
American Society for Microbiology
Institute of Food Technologists
International Association for Food Protection
Poultry Science Association