Position Title
Associate Professor
Food Science (2014 - )
Degrees
Ph.D., Pharmacology and Toxicology, University of Toronto, Toronto, Canada
M.S., Nutritional Sciences, University of Toronto, Toronto, Canada
Research
My lab uses mass-spectrometry-based ‘omic’ methods to quantify oxidized lipids and lipid-like environmental toxins (such as pesticides and antibiotics) in the food supply, and to understand how they impact the brain. Currently, the lab is - 1) assessing the role of oxidized lipids present in processed food products on brain function, 2) investigating the role of maternal pesticide exposure on neurodevelopmental disorders such as autism, and 3) quantifying human exposure to antibiotics from farmed seafood. Ultimately, this research will inform on the critical levels of exposure that could alter brain development or vulnerability to neurodegenerative processes.