Kim McDonald
| Degrees: | MSc Chemistry with specialization in Chemical and Environmental Toxicology (2020), BSc Biochemistry (Carleton University, 2018) |
Kim developed metabolomic approaches to study the diversity and biosynthesis of cyanopeptides produced by Microcystis species and in blooms. Kim also completed a Mitacs Accelerate internship with the Happy Goat Coffee Company quantifying phytosterol oxidation products in coffee silverskin. Their work resulted in several articles and after graduation Kim joined WSP as an environmental scientist in Vancouver.
McDonald KP, DesRoche N, Renaud JB, Sumarah MW, McMullin DR (2023) Metabolomics reveals strain-specific cyanopeptide profiles and their production dynamics in Microcystis aeruginosa and M. flos-aquae. Toxins, 15: 254.
McDonald KP, Langenbahn HJ, Miller JD, McMullin DR (2022) Phytosterol oxidation products from coffee silverskin. Journal of Food Science, 87: 728-737.
McDonald KP, Renaud JB, Pick F, Sumarah MW, McMullin DR (2021) Diagnostic fragmentation filtering for cyanopeptolin detection. Environmental Toxicology and Chemistry, 40: 1087-1097.
McMullin DR, Tanney JB, McDonald KP, Miller JD (2019) Phthalides produced by Coccomyces strobi (Rhytismataceae, Rhytismatales) isolated from Pinus strobus foliage. Phytochemistry Letters, 29: 17-24.