Patricia Hingston

Patricia Hingston is an Associate Professor in the Faculty of Land and Food Systems at the University of British Columbia, specializing in Food Microbiology. She earned her PhD (2018), MSc (2013), and BASc (2010) in Food Science disciplines from UBC and Dalhousie University.

• Education
  • PhD in Food Microbiology (UBC, 2018)
  • MSc in Food Microbiology (Dalhousie University, 2013)
  • BASc in Food Science (Dalhousie University, 2010)

Her research focuses on Listeria monocytogenes adaptation mechanisms to environmental stressors (cold, salt, acid, desiccation), integrating transcriptomics, genomics, and molecular genetics. Key areas include RNA sequencing, biofilm formation, and gene function analysis in food processing contexts.

Her publications highlight the interplay between microbial physiology and food safety, emphasizing stress tolerance genes and surface survival. Awards include prestigious NSERC scholarships and a University Medal in Food Science, underscoring her academic excellence.

• Scientific Awards
  • NSERC CGS Alexander Graham Bell PhD Scholarship (2013)
  • UBC Four Year Fellowship for PhD students (2013)
  • NSERC Julie Payette Masters Research Scholarship (2010)
  • University Medal in Food Science (Dalhousie University, 2010)

Patricia teaches undergraduate courses in food microbiology and science laboratories, contributing to practical and theoretical training in her field.