Juliet Gerrard

Juliet Gerrard
Residence Christchurch, New Zealand
Nationality New Zealand
Fields Biochemistry
Alma mater University of Oxford
Notable awards IRL Industry and Outreach Fellowship
Children Daniel Gerrard, of Christchurch, is in the fitness industry; Lee Gerrard is an arts student at Victoria University of Wellington and an up and coming chef at Basque restaurant, Courtenay Place.
Website
http://www.bic.canterbury.ac.nz/

Juliet Gerrard FRSNZ is a New Zealand biochemist. Her research includes investigations of protein-protein interactions, lysine biosynthesis (particularly the enzyme dihydrodipicolinate synthase) and the application of protein chemistry to the food industry.[1][2][3] Gerrard is a Professor at the University of Canterbury, Chair of the Marsden Fund Panel, is an IRL Industry and Outreach Fellow and a Co-Director of the Biomolecular Interaction Centre.[4][5][6]

She has a koru tattoo on her back, purchased for by her lab group for being made professor before her fortieth birthday.[7]

References

  1. ↑ Gerrard, Juliet (2002). "Protein–protein crosslinking in food: methods, consequences, applications". Trends in food science & technology 13 (12): 391–399. doi:10.1016/s0924-2244(02)00257-1.
  2. ↑ Hutton CA, Perugini MA, Gerrard JA (2007). "Inhibition of lysine biosynthesis: an evolving antibiotic strategy.". Mol Biosyst 3 (7): 458–65. doi:10.1039/b705624a. PMID 17579770.
  3. ↑ Gerrard, J; SE Fayle; AJ Wilson; MP Newberry; M Ross; S Kavale (1998). "Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase". Journal of Food Science 63 (3): 472–475. doi:10.1111/j.1365-2621.1998.tb15766.x.
  4. ↑ "Chair of the Marsden Fund Council". Retrieved 17 October 2013.
  5. ↑ "Renowned Scientist receives IRL Industry and Outreach Fellowship". Retrieved 17 October 2013.
  6. ↑ "Biomolecular Interaction Centre". Retrieved 17 October 2013.
  7. ↑ "Ninth International London Tattoo Convention". Retrieved 17 October 2013.

External links

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