Keith Warriner

Professor Ontario Agricultural College Department of Food Science Guelph, Ontario kwarrine@uoguelph.ca Office: (519) 824-4120 ext. 56072

Bio/Research

Prof. Keith Warriner currently works within the Department of Food Science at University of Guelph. He received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensor...

Click to Expand >>

Bio/Research

Prof. Keith Warriner currently works within the Department of Food Science at University of Guelph. He received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last fifteen years in the field of microbiology and food safety research, Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. His research interests are focused on enhancing food safety within meat processing and the fresh cut sectors. To this end, his research team have advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detection of foodborne hazards. Warriner was awarded the Agri-Food Innovation of Excellence for 2017. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association.


Click to Shrink <<

Links

Media Relations

Lori Bona Hunt
l.hunt@exec.uoguelph.ca
519-824-4120 ext. 53338

Click to Expand >>

Media Relations

Lori Bona Hunt
l.hunt@exec.uoguelph.ca
519-824-4120 ext. 53338

Deirdre Healey
healeyd@uoguelph.ca
519-824-4120 ext. 56581

Hannah James
hjames@uoguelph.ca
519-824-4120 ext. 56982

Click to Shrink <<