Dr. Mansel W. Griffiths obtained his BSc degree from North East London Polytechnic and PhD from Leicester University. He joined the Hannah Research Institute, Ayr, Scotland in 1974. In 1990 Dr. Griffiths was appointed to the Dairy Farmers of Ontario/NSERC Industrial Research Chair in Dairy Microbiology in the Food Science Department, University of Guelph. Dr. Griffiths is the Director of the Canadian Research Institute for Food Safety. In 2006 he was appointed Visiting Professor at Jinan University, China and has been a Visiting Fellow at ESR, New Zealand, the University of Sassari, Italy and was an EU Fellow of the Erasmus Mundus MSc Food of Life program.
His research interests include rapid detection of foodborne pathogens; factors controlling growth and survival of microorganisms in foods; and beneficial uses of microorganisms. Dr. Griffiths has authored more than 350 peer-reviewed publications and appears on ISI HighlyCited.com. He has edited four books, including "Improving the Safety and Quality of Milk", which was published in 2010. Dr. Griffiths is an Associate Scientific Editor of the Journal of Food Science, a member of the Executive Editorial Board of Journal of the Science of Food and Agriculture, and serves on the editorial boards of several leading food microbiology journals. He serves on the Expert Scientific Advisory Committee for Dairy Farmers of Canada, the Canada IDF Coordinating Committee on Food Safety, and the Food Safety Committee of the Canadian General Standards Board. He was the recipient of the International Association of Food Protection Maurice Weber Laboratorian of the Year for 2002. He served on the Ontario Meat Inspection Review, Expert Scientific Advisory Committee in 2004 and the Expert Advisory Committee of the Listeriosis Investigative Review chaired by Sheila Weatherhill in 2009. He is a member of the Maple Leaf Foods Advisory Council and the CFIA Risk-Based Inspection Oversight Technical Working Group.
Rapid detection of foodborne pathogens; Factors controlling growth and survival of microorganisms in foods and beneficial uses of microorganisms.