{"version":"1.0","provider_name":"Food Science","provider_url":"https:\/\/carleton.ca\/foodscience","author_name":"cuthemeedtr5","author_url":"https:\/\/carleton.ca\/foodscience\/author\/cuthemeedtr5\/","title":"David McMullin - Food Science","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"rIjVBoCrru\"><a href=\"https:\/\/carleton.ca\/foodscience\/people\/david-mcmullin\/\">David McMullin<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/carleton.ca\/foodscience\/people\/david-mcmullin\/embed\/#?secret=rIjVBoCrru\" width=\"600\" height=\"338\" title=\"&#8220;David McMullin&#8221; &#8212; Food Science\" data-secret=\"rIjVBoCrru\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/carleton.ca\/foodscience\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/carleton.ca\/foodscience\/wp-content\/uploads\/sites\/137\/david-2.jpg","thumbnail_width":800,"thumbnail_height":1067,"description":"The primary research interest of the McMullin Group is studying chemical interactions between microorganisms and their environment through the biosynthesis of natural products. Natural products are ecologically significant as they enable specific species\/strains to compete for resources or occupy an ecological niche. While natural products are important socioeconomically, for example as drugs, often unwanted chronic [&hellip;]"}