Greg has a Ph.D in Food Science and Technology, and a B.Sc in Microbiology and Immunology, both from Dalhousie University. Due to his diverse research and work experience, Dr. Potter is a capable bioprocess and fermentation scientist, analytical chemist and microbiologist whose research expertise is relevant in the academic and industrial communities.

For more than 3 years, Greg has worked in the broader field of sustainable protein production, first utilizing methylotrophic bacterial cells for application in the aquaculture industry, and more recently in cell-based meat research. He is particularly motivated to use his skills and expertise to accelerate projects which address humanity’s need for more sustainable food systems, bioprocesses, and bioproducts.

He has also performed peer review for different journals including the Journal of the Institute of Brewing, Journal of Agricultural and Food Chemistry and Expert Systems With Applications.

KEY EXPERTISE AREAS

• Sustainable protein production, including cell-based meat research
• Bioprocessing and fermentation
• Hydroxy fatty acid analysis in fermentation yeast, including first author on several research papers