Mr. Greg Potter

Mr. Greg Potter |Clyto Access

Dalhousie University, Halifax, Canada


Expertise: Fermentation, Fatty Acids, Yeast, GC-MS

Mr. Greg Potter received his MSc in Food Science from Dalhousie University in Halifax, Canada in 2014, BSc in Microbiology and Immunology from Dalhousie University in Halifax, Canada in 2007 respectively. Currently, he is pursuing his PhD in Process Engineering and Applied Science at Dalhousie University, Halifax, Canada. He has worked in Food Microbiology research and in Quality Assurance at Natural Health Products industry and Brewing industry for Molson Coors in 2011. His research work is mainly focused on characterizing and quantifying 3-hydroxy oxylipins in fermenting yeasts. Greg has also engaged in collaborative study with researchers at University of the Free State, Bloemfontein, South Africa, making use of the nanotechnological instruments at this institution.

Related Journals & Conferences :

International Journal of Trends in Food and Nutrition