As Lab Technologist with the Canadian Food & Wine Institute (CFWI) Innovation Centre at the Niagara-on-the-Lake campus, Kelly Byer is responsible for managing the College’s four research labs – facilities which allow students to explore such areas of food science as microbiology, chemistry, sensory analysis and shelf-life testing.
The labs are equipped with leading-edge technology; all part of the extensive services, from new recipe development to regulatory assistance and nutritional labelling, which are offered to food and beverage industry partners in need of research, innovation and commercialization assistance.
Kelly has spent most of her career either in the field or in a lab coat, in biological control of weeds, first at the University of Guelph and then at Agriculture & Agri-Food Canada in Saskatchewan. In addition to extensive research activities at AAFC, she oversaw all aspects of lab management and found time to write, edit and review numerous scientific publications and research reports. She also brings previous experience in quality and food safety programs; compliance with regulatory programs and standards; and new product development.
She has an Honours Biology degree with a minor in Biochemistry from the University of Guelph and also has HACCP and SQF certifications.
In addition to her role at R&I, Kelly is a part-time professor of NC’s Applied Plant Pathology course in the School of Environmental and Horticultural Studies.