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nanopores. These methods will open the door to engineering sophisticated functionalities into synthetic membrane proteins - including selective transport, sensing, and signal transduction. Research
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interest in extracellular matrix proteins involved in collagen homeostasis, matrix remodeling, and fibrosis. Under the direction of the PI and senior collaborators, the Research Specialist A will perform
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AUSTRALIAN NATIONAL UNIVERSITY (ANU) | Canberra, Australian Capital Territory | Australia | 11 days ago
organic chemistry and peptide chemistry to support activities associated with the Australian Research Council (ARC) Centre of Excellence for Advanced Peptide and Protein Engineering (CAPE) and the Snow
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Group Leader and Professor AI in Biology - Dept of Computer Science and Dept. Electrical Engineering
(Group Leader at VIB and Professor (assistant professor, associate professor, professor or full professor) at KU Leuven, Dept of Computer Science and Dept. Electrical Engineering). We are particularly
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of important biochemical mechanisms. Areas of study may include, but are not limited to: protein design and engineering; molecular structure, dynamics, and interactions of proteins and nucleic acids; functional
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to advancing fundamental discoveries in biology and medicine. The Harper lab’s focus is on organelle quality control and understanding how protein degradation (via ubiquitin-proteasome system and autophagy
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Section for Ingredients and Dairy Technology. The section has internationally acknowledged expertise within novel sustainable processing technologies, protein, polyphenol and lipid chemistry, functionality
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one or more of cell, structural & molecular biology; in situ structural biology; chemical biology; and biomolecular engineering. Research programs may include the discovery and validation of new
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of Biomedical Engineering, please visit https://www.bme.ubc.ca/ . A Research Assistant/Technician position for developing molecular tools and techniques in high-throughput enzyme characterization is available in
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food science, Food Technology, or a closely related discipline. Knowledge on legume proteins, rheology and product development. Familiarity with sensory evaluation, texture analysis, and food chara