290354 Improving Spheres and Beers over the Years: Professor Daniel Wang's Influence on the Biochemical Industry

Monday, October 29, 2012: 4:30 PM
Allegheny I (Westin )
Beth Junker, Merck, Rahway, NJ

Professor Daniel Wang has had a tremendous impact to the productivity of the biochemical industry during his career span of several decades.  This impact can be examined thoughtfully in terms of "spheres" and "beers".  After starting initially with spores, Danny's early years of "spheres" focused on diatomaceous earth and microcarriers, followed by flocs, dispersions, emulsions and micelles, then progressed to aggregates and inclusion bodies.  In contrast, Dan's initial "beers" were anaerobic cellulose broths, which were soon joined by Baker's yeast, antibiotics and xanthan gum-- all of which eventually gave way to recombinant protein production in E. coli and animal cell cultivations.  Danny's research accomplishments in several of these technical areas has strong links to industry's success in solving its past and current problems.  Furthering Dan's research impact, his students who have worked in industry have populated a diverse array of companies spanning across the biochemical industry as well as across the globe.  And today's award recipient, Jim Swartz (Stanford University and Sutro Biopharma), has revamped current thinking about both "spheres" and "beers" through his research and commercial accomplishments with cell-free protein production.

Extended Abstract: File Not Uploaded
See more of this Session: D.I.C. Wang Award Lecture
See more of this Group/Topical: Liaison Functions