is President and CEO of CanBiocin Inc. and Professor Emeritus at the University of Alberta. Mike was educated in South Africa and studied for the Ph.D. degree in Food Microbiology at the University of Illinois.
- In 1968 Mike was awarded a Killam Post-Doctoral Fellowship at the University of Alberta.
- In 1969 he joined the Faculty staff at the University of Alberta and pursued a career of teaching and research in Food Microbiology and Food Safety.
- In 2000, Mike retired from the University of Alberta and became CEO of CanBiocin.
Areas of interest include food microbiology, the use of lactic acid bacteria as biopreservatives in food systems, and molecular characterization of bacteriocins.
is a Professor in Food Microbiology, Department of Agricultural, Food and Nutritional Sciences at the University of Alberta. Her research areas of interest include the influence of food packaging on food microbiology, the use of lactic acid bacteria as biopreservatives in food systems, microbial ecology, and its effect on sensory quality of meat products.
She obtained her B.Sc. in Food and Nutrition, M.Sc. in Sensory Evaluation, and Ph.D. in Food Microbiology at the University of Alberta.
is University Professor in Chemistry and holds a Canada Research Chair in Bioorganic and Medicinal Chemistry.
He obtained a B.Sc. degree in Chemistry from Stanford University and a Ph.D. in synthetic organic chemistry with the late George Büchi from the Massachusetts Institute of Technology.
He subsequently did postdoctoral work at the University of Basel in Switzerland and at Purdue University.
He joined the University of Alberta in 1977 as an Assistant Professor.
His research interests focus on various aspects of bioorganic chemistry including: amino acid metabolites, secondary metabolism (natural products chemistry), stereochemistry and mechanism of enzymatic reactions, organic synthesis with isotopes, new biosynthetic methods, NMR and structure elucidation of peptides and proteins; development of new medicinal agents.
He has received numerous awards and has been a member of many scientific organizations.