Greg has a PhD in Food Science and Technology, and a BSc 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 a microbiologist whose research expertise is relevant in the academic and industrial communities. In the last 2.5 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. Dr. Potter is also an expert in hydroxy fatty acid analysis in fermentation yeast, and has been the first author on several research papers in this subject area. 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. Contact Greg.