معرفی
Keith Warriner is a Professor in the Department of Food Science at the Ontario Agricultural College, University of Guelph. His research focuses on enhancing food safety in meat processing and fresh produce sectors, particularly addressing emerging pathogens, intervention technologies, and biosensor development. He holds a BSc in Food Science from the University of Nottingham and a PhD in Microbial Physiology from the University College of Wales. Before joining the University of Guelph in 2002, he worked on biosensors at the University of Manchester and as a Research Fellow in Food Microbiology at the University of Nottingham.
Key research areas include pathogen behavior under stress, antibiotic resistance in animal production, and microbiological safety of fresh produce. His work has led to practical solutions like decontamination methods for candy apples and poultry products. He has authored over 100 publications and received the Agri-Food Innovation of Excellence Award (2017). Warriner is a former President of the Ontario Food Protection Association and serves on editorial boards of journals like the Canadian Journal of Microbiology.
- Education:
- BSc in Food Science, University of Nottingham (1989)
- PhD in Microbial Physiology, University College of Wales (1993)
- Affiliations:
- Member, International Association of Food Protection
- Associate Editor, Canadian Journal of Microbiology
His research is funded by NSERC, OMAFRA, Mitacs, and industry partnerships. Warriner mentors graduate students in projects addressing pathogen interaction with plants, food safety interventions, and decontamination methods.
