معرفی
Dr. Michael Nickerson is a Professor and Ministry of Agriculture Strategic Research Program (SRP) Chair in Protein Quality and Utilization at the University of Saskatchewan's College of Agriculture and Bioresources, Department of Food and Bioproduct Sciences. His research focuses on optimizing plant protein utilization in food systems, with expertise in protein fractionation, functionality, and ingredient modification using pulses, oilseeds, and grains.
- Education:
- B.Sc. (Hon.) Marine Biology, Dalhousie University (1994–1998)
- M.Sc. Food Chemistry, Dalhousie University (1998–2001)
- Ph.D. Food Chemistry, Dalhousie University (2001–2004)
- Post-Doctorate Fellow in Food Chemistry, Dalhousie University (2004–2006)
His research interests include enhancing protein quality through processes like fermentation, enzymatic hydrolysis, and thermal treatments, with applications in plant-based food innovations. He has contributed to over 50 peer-reviewed articles and holds prestigious awards such as the W.J. Eva Award (2018) and Dean’s Award for Research Excellence (2018).
Current funding partners include NSERC, Saskatchewan Agriculture Development Fund, and industry collaborators. Dr. Nickerson teaches courses in food science, protein technology, and food product development at both undergraduate and graduate levels.
- Key Research Themes:
- Protein functionality and modification
- Plant-based ingredient optimization
- Pulse and oilseed valorization
- Food innovation for sustainability
His work bridges fundamental science and industry applications, addressing challenges in sustainable food systems and protein utilization.
