John L. McKillip
John L. McKillip earned his Ph.D. degree in microbiology from Washington State University in 1997 working in the area of insect immunity. He held a postdoctoral position (1997-1999) at Mississippi State University's Department of Food Science (with Dr. M. A. Drake) working on the development of DNA and RNA-based detection methods for pathogenic bacteria in food, and most of his subsequent publications reflect work with Escherichia coli O157, Staphylococcus aureus, and Bacillus cereus. He then held a tenure-track Faculty position at Louisiana Technology University and developed a research program primarily centering on B. cereus (detection, stress response, and characterization of virulence genes in Bacillaceae). While there, he taught a broad range of courses, including microbial physiology, genetics, food and dairy microbiology, PCR methods, and general microbiology. Since 2003, he has been serving as an Associate Professor of microbiology at Ball State University, USA, where he teaches courses in the Biotechnology Certificate Program. He has also developed graduate classes in molecular bacterial pathogenesis, allied health science microbiology, and PCR applications. His current research still includes B. cereus (food safety, infection, and immunity in mouse ocular infection models) as well as E. coli O157:H7 (sublethal injury and recovery methods). He is a Member of Sigma Xi, the International Association of Food Protection (IAFP), the Council on Undergraduate Research (CUR), and the American Society for Microbiology (ASM).
Biography Updated on 20 June 2011