Art completed a BSc in Agr (spec Dairy Science) and both MSc and PhD in Food Science at Guelph and joined the faculty at Guelph in 1986. Art was promoted to full professor in 2007, and appointed Chair Department of Food Science in 2009.
Art’s research relates to dairy science and technology, especially cheese science and risk analysis, including cheese safety. Art is author or coauthor of more than 50 refereed papers and 70 oral conference presentations including substantial contributions to the scholarship of teaching.
Art has taught a variety of food related subjects including technical communication and has been heavily involved with undergraduate and graduate curricula. In recent years Art has overseen the development of didactic and online courses to assist major food companies deliver food safety training to managers and quality control personnel. A recent development is the launch of the Safe Food Forum in collaboration with the Retail Council of Canada and McGill University. A major current project is an interdisciplinary proposal to create the Guelph Food Innovations Centre.
Cheese Making Technology short course runs at the end of April each year.