The Department of Microbiology is welcoming two new colleagues: Nick Pokorzynski and Alice Nafataly.
Nick Pokorzynski
In rural Michigan, Nick Pokorzynski first discovered his love for science in a high school chemistry class. From there, he earned his B.Sc. in biochemistry at Michigan State University before working in the wine and biofuel industries. He then pursued his Ph.D at Washington State University, where he explored how intracellular bacterial pathogens survive and cause disease. While working on postdoctoral research at Yale School of Medicine, he helped discover why some pathogens prefer alternative carbon sources over glucose, which is published in one of the world's most-cited scientific journals, PNAS.
Now at Oregon State, he leads the Pokorzynski Lab and invites students to learn about host-pathogen interactions and antibiotic tolerance in typhoid fever-causing bacterium, Salmonella enterica.
"Pokorzynski’s innovative research program—uncovering the molecular mechanisms that enable bacteria to adapt to infection-relevant stress—beautifully complements and expands our strengths in microbial physiology and host health," said Department of Microbiology Head Anne Dunn. "His deep commitment to student training and success, combined with the strength of his research program, makes him an exceptional addition to the department.
Pokorzynski chose to start his laboratory at Oregon State University due to the institution’s commitment to basic scientific research and the high caliber of graduate and undergraduate students on campus.
"Our laboratory will explore how Salmonella, a major foodborne bacterial pathogen, outsmarts its animal and human hosts to survive and cause disease. This may lead to new strategies for treating Salmonella infections," he said. "The scientific community at OSU has been incredibly welcoming, and I am eager to see how our research program will develop in new and exciting ways in collaboration with experts across campus.”
Outside of university, he enjoys philosophy, history, coffee culture, live music and exploring new cuisines.






