In this episode of The Feed Science Podcast Show, Dr. Keith Warriner, Professor of Food Microbiology at the University of Guelph, explores how academic research transforms into commercial innovation. He discusses the challenges of bridging research and industry, lessons from past projects, and how collaboration drives food safety advancements. Learn what it takes to turn scientific discoveries into real-world applications. Listen now on all major platforms!
“Academics and industry operate under different motivations, but collaboration between them is essential for real progress.”
Meet the guest: Dr. Keith Warriner is a Professor in Food Microbiology within the Department of Food Science at the University of Guelph. His work focuses on applied food safety research and the transition of laboratory innovations to industrial practice. With a career spanning from culinary training to microbial physiology and biosensor development, Dr. Warriner’s experience bridges science and application.
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What will you learn:
- (00:00) Highlight
- (01:01) Introduction
- (04:42) Research commercialization
- (11:22) Academic vs. industry goals
- (17:21) Collaboration challenges
- (23:30) Career guidance
- (26:57) Educational resources
- (28:52) Final Questions
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