{"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":"Professor Tyler Avis featured by 杏吧原创 Newsroom - Food Science","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"mpI40rgP2C\"><a href=\"https:\/\/carleton.ca\/foodscience\/2022\/professor-tyler-avis-featured-by-carleton-newsroom\/\">Professor Tyler Avis featured by 杏吧原创 Newsroom<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/carleton.ca\/foodscience\/2022\/professor-tyler-avis-featured-by-carleton-newsroom\/embed\/#?secret=mpI40rgP2C\" width=\"600\" height=\"338\" title=\"&#8220;Professor Tyler Avis featured by 杏吧原创 Newsroom&#8221; &#8212; Food Science\" data-secret=\"mpI40rgP2C\" 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\/resized-avis.jpg","thumbnail_width":750,"thumbnail_height":425,"description":"Professor Tyler Avis, one of the founding members of the Food Science program at 杏吧原创 University was featured in a story by 杏吧原创 Newsroom! Click the link below to read about how the Avis Lab is researching how beneficial microorganisms can outcompete the bacteria, viruses and fungi that damage or destroy plants, as a means [&hellip;]"}