Carol Burns (Ph.D. '87, Chem) executive officer for the Deputy Director for Science, Technology & Engineering at Los Alamos National Laboratory, was selected as the recipient of the 2021 American Chemical Society’s (ACS) Francis P. Garvan‒John M. Olin Medal. This national award recognizes...
Scientists in the lab of Kevin Wilson (Ph.D. '03, Chem), at the U.S. Department of Energy’s Lawrence Berkeley National Laboratory have made a surprising discovery that could help explain our risk for developing chronic diseases or cancers as we get older, and how our food decomposes over time. What’s more, their findings, which were reported recently in the Proceedings of the National Academy of Sciences (PNAS), point to an unexpected link between the ozone chemistry in our atmosphere and our cells’ hardwired ability to ward off disease.
Wondering which plastic containers to avoid and which are safe to eat from? How to learn about chemicals in food packaging? Or how to make sure you are buying BPA-free foods? Foodprint recently held a Twitter chat with Dr. Martin Mulvihill (Ph.D. ’09, Chem), researcher and advisor at the Berkeley Center for Green Chemistry and general partner with Safer Made, a mission-driven venture capital fund that invests in companies that remove or reduce the use of harmful chemicals in products and manufacturing processes and asked that very question.
In honor of Engineers Week, Aerospace Corporation is spotlighting a few of our many great engineers and getting a peek at the exciting projects that they’re focused on. Find out about Yao (B.S. '08, Chem) wound up at the Aerospace Corporation doing exciting work in photovoltaic characterization and solar array modeling.
On the brink of his 100th trip around the sun, the secret to David Altman’s (Ph.D. '43, Chem) long and illustrious life isn’t rocket science. At least, not entirely. It’s a strategy that seems to have worked well for Altman, who will officially become a centenarian on Thursday. His dizzying number of accomplishments in rocket science — papers written, patents held, awards won — seem to indicate that not a moment was wasted in all of his one hundred years.
Alum Joaquin Resasco (Ph.D. '17, ChemE) has been named one of "Forbes 30 under 30 in Science" for 2020! Resasco has been reconginzed for his work aimed around shifting the decades-old paradigm of using petroleum for chemical energy into one that uses water and the atmosphere as stock for commodities, powered by renewable energy. To that end, he’s focused on designing catalysts that can be used for the sustainable production of essential chemicals and polymers.
Alphabet Inc. has announced the appointment of Frances Arnold (Ph.D. '85, ChemE) to its Board of Directors. Ms. Arnold is the Linus Pauling Professor of Chemical Engineering, Bioengineering and Biochemistry and the Director of the Donna and Benjamin M. Rosen Bioengineering Center at the California Institute of Technology. A renowned innovator, she is also a celebrated leader in science having won the Nobel Prize in Chemistry in 2018. Her appointment is effective immediately and she will serve on Alphabet’s Nominating and Corporate Governance Committee.
When Chu-Moyer was tapped to head up the research and chemistry groups across Amgen’s three U.S. R&D sites in 2014, she knew she would have to make some changes for the company to succeed in bringing a KRAS inhibitor into clinical trials, along with other novel treatments for cancer, cardiovascular disease and neurological disorders. For one, she needed to improve the collaboration between scientists who had different areas of expertise—and who lived and worked in different zip codes.
Alum Vance Bergeron (Ph.D. '93, ChemE) is a specialist in the physico-chemical properties of soft matter and passionate about cycling. After a traffic accident in 2013, Bergeron had to face becoming a quadriplegic. Now, he is working in the field of neuro-rehabilitation where he has launched a research program that brings together researchers, doctors and people affected by disabilities to expand on people's recovery.
