Keith Warriner PhD

Dr Keith Warriner gained his BSc (Hons) in Food Science from the University of Nottingham and PhD in Microbial Physiology from the University College of Wales Aberystwyth. He undertook post-doctoral positions within the Department of Medicine at the University of Manchester before returning to the University of Nottingham as a Research Fellow. Dr Warriner joined the faculty of the University of Guelph in 2002 and established a research group focused on food safety. Research has primarily focused on the food safety of fresh produce and meat with respect to risk assessment along with intervention technologies. Other research includes investigations of pathogen survival within the environment with the contribution of the dormant state being the most recent area of interest. At the start of the pandemic his research group adapted decontamination methods for personal protective equipment based of vapor phase-hydroxyl radical treatments along with forced-air-ozone process. Dr Warriner has over 400 papers, book chapters and technical reports along with being frequently contacted by media to comment on food safety issues. He is currently on the editorial board of four journals and holds the position of Director of the HQP program delivered through the OMAFRA Alliance program.