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YUM! DIGESTING ASM'S FOOD CONTENT

Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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CHEESE, GLORIOUS CHEESE

Learn about the microbiology of cheese.
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THE FUTURE OF FOOD SAFETY

ASM speaks to the FDA’s Eric Brown and Errol Strain on how microbial genomics is changing food microbiology.
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NishiguchiProfessor, Department of Biology, New Mexico State University

Michele “Nish” Nishiguchi is presently a professor of Biology at New Mexico State University. She has focused her work on the evolutionary ecology between marine invertebrates and their symbiotic bacteria. Despite being a marine biologist in the middle of the Chihuahuan desert, Nish manages to chase after squid and their bioluminescent bacteria in places such as the Indo-West Pacific and Mediterranean Seas, and manages to eat some calamari along the way. Besides tasting good, they are the coolest, smartest, and most impressive molluscs around, because they have figured out a way to live peacefully with bacteria that allow them to control light, a behavior called counterillumination. She has been passionate about reaching out to students in the Southwest, and introducing them to marine biology and microbial ecology. She has trained a number of students from underrepresented groups (postdocs, graduate and undergraduate), and continues her commitment to increasing diversity through research, teaching, and outreach.

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