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Michael Nickerson, PhD (he/him/his)

Ph.D., P.Ag.
University of Saskatchewan
Saskatoon, Saskatchewan, Canada

Dr. Michael Nickerson received his B.Sc. (Honors; Marine Biology), M.Sc. (Food Chemistry) and Ph.D. (Food Chemistry) from Dalhousie University in Halifax, NS (Canada). Currently, he is a Saskatchewan Ministry of Agriculture Research Chair and Professor in the area of Protein Quality and Utilization within the Department of Food and Bioproduct Sciences at the University of Saskatchewan. His research area focuses on improving the use of plant protein ingredients within the food industry, with emphasis on fractionation, ingredient modification and protein functionality. His program has led to 160+ internationally peer reviewed publications, and receives funding from Provincial, Federal and Industrial sources. Dr. Nickerson’s program focuses heavily on graduate student training to meet employment gaps within the protein ingredient sector.

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