Dr. Kyle Landry is currently a lecturer in the Department of Health and Rehabilitation Sciences at Boston University where he teaches undergraduate and graduate courses in food science. Dr. Landry is also the chief scientist for a biotechnology company based in Worcester, Massachusetts where he manages and directs all core research projects for the company's mainline programs. He is experienced in isolating novel antimicrobials, delivery systems, rapid pathogen detection, enzymology, and population genetics.
Dr. Kyle Landry received a BS in food science from Framingham State University and an MS and Ph.D. in food science from the University of Massachusetts Amherst. Dr. Landry completed his post-doctoral training in genetics at Harvard Medical School.