Meet Dr. Michael Chan!

With a PhD in Pharmacognosy from the University of Mississippi, a BSc in General Sciences from the University of British Columbia, a BTech in Environmental Health from BCIT, and a DTech in Food Technology from BCIT Michael has been a valuable part of BCIT’s Natural Health and Food Products Research Group (NRG) since 2003.?Michael is well-versed in pharmacognosy, specializing in bioassay design, natural product analysis, isolation techniques, and structural determination. He's contributed significantly to projects ensuring the quality, safety, and efficacy of dietary supplements and natural health products, with expertise in regulatory affairs and compliance.

Can you tell us a bit about your role within NRG and how long you've been a part of the team?

?I started with the research group in the summer of 2003 as a summer student employee. After completing my studies at BCIT in 2005 I joined the group as a full time employee and have been working here ever since. I work with more of the natural products projects within the group. Primarily I work in developing, validating and using analytical methods to evaluate the safety and quality of natural health product ingredients and finished products.?

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What inspired you to join this industry?

?I had started working with the group as a summer student while at BCIT. I exposed on several interesting projects and really enjoyed the work I was doing. After completing my studies the Research Group offered me a position as a graduate intern. I was excited to take the opportunity and have been with the group ever since.

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Could you share a particularly memorable project or achievement you've been a part of while with NRG?

?Our group’s work with kombucha has been particularly memorable. The work started with the optimization and validation of a method to detect and quantify alcohol in kombucha products. Working with the AOAC and several analytical laboratories we published an official method of analysis. This work then led to a collaboration with the BCCDC who were undertaking a project to look at the alcohol levels within kombucha products available in the BC market. Results of this study and our initial work ultimately informed the industry, regulators and consumers about alcohol content within kombucha in the BC market. This information was then used to inform policy decision and provide advice and tools through which regulators and kombucha producers could use address issues within the industry.

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What advice would you give to someone who is interested in pursuing a similar career path?

?This field is not static and I am always learning new things. Technological advances are always occurring offering new ways to do things. New findings are constantly being published and policies and regulations change as well. It is very important to ensure that you are willing to continuously learn and seek out new information and be able to adapt to these changes as they occur.

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What’s your favourite part about working with NRG?

?I really enjoy being able to learn new things and this position allows me to be exposed to many different projects and interact with many different people.

We're so happy to have Michael as a part of the team, adding his valuable expertise and enthusiasm to all his projects!?

About NRG

BCIT?Natural Health and Food Products Research Group (NRG)?addresses issues of product quality, process improvement, and human health using basic and applied science along with state of the art technology. The goal of NRG is to ensure that all Canadians can achieve the potential health and economic benefits offered by medicinal plants, natural health products and the food industry.