Jump to content

Juliet Gerrard

Edit links
From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Drsjnz (talk | contribs) at 04:54, 21 July 2018 (No longer Marsden Fund chair). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Juliet Gerrard
Born
Julie Ann Gerrard

Nottingham, England[2]
Alma materUniversity of Oxford
AwardsIRL Industry and Outreach Fellowship[1]
Scientific career
FieldsBiochemistry
InstitutionsCrop and Food, University of Canterbury, University of Auckland
Thesis
Websitehttp://www.bic.canterbury.ac.nz/

Juliet Ann Gerrard FRSNZ is a New Zealand biochemistry academic. She is currently a full professor at the University of Auckland.[3]

After an undergraduate and a 1992 PhD at Oxford University titled 'Studies on dihydrodipicolinate synthase' , Gerrard moved to Crop and Food in New Zealand and then the University of Canterbury in 1998, where she rose to full professor.[4] She then moved to a professorship at the University of Auckland, where she holds a Callaghan Innovation Industry and Outreach Fellowship.[5] Gerrard served as the chair of the Royal Society of New Zealand's Marsden Fund Council.[6][7][8][9]

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.[10][11][12]

In June 2018 she was appointed the New Zealand Prime Minister's Chief Science Advisor, succeeding Sir Peter Gluckman[13] and taking up the role for a three-year term starting 1 July 2018.[14]

She has a koru tattoo on her back, purchased for by her lab group for being made professor before her fortieth birthday.[15]

Selected works

  • Gerrard, Juliet A. "Protein–protein crosslinking in food: methods, consequences, applications." Trends in food science & technology 13, no. 12 (2002): 391–399.
  • De Zwart, F. J., S. Slow, R. J. Payne, M. Lever, P. M. George, J. A. Gerrard, and S. T. Chambers. "Glycine betaine and glycine betaine analogues in common foods." Food chemistry 83, no. 2 (2003): 197–204.
  • Gerrard, J. A., S. E. Fayle, A. J. Wilson, M. P. Newberry, M. Ross, and S. Kavale. "Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase." Journal of Food Science 63, no. 3 (1998): 472–475.
  • Hutton, Craig A., Matthew A. Perugini, and Juliet A. Gerrard. "Inhibition of lysine biosynthesis: an evolving antibiotic strategy." Molecular bioSystems 3, no. 7 (2007): 458–465.
  • Rasiah, I. A., K. H. Sutton, F. L. Low, H-M. Lin, and J. A. Gerrard. "Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants." Food Chemistry 89, no. 3 (2005): 325–332.

References

  1. ^ "Renowned Scientist receives IRL Industry and Outreach Fellowship". Retrieved 17 October 2013.
  2. ^ "Professor Juliet Gerrard: A protein-packed life". University of Auckland. 18 November 2014. Retrieved 18 May 2018.
  3. ^ "Professor Juliet Gerrard – The University of Auckland". Unidirectory.auckland.ac.nz. Retrieved 9 April 2018.
  4. ^ "Science Staff Profiles | University of Canterbury". Canterbury.ac.nz. 12 October 2017. Retrieved 9 April 2018.
  5. ^ "Professor Juliet Gerrard – MacDiarmid Institute". Macdiarmid.ac.nz. 6 August 2015. Retrieved 9 April 2018.
  6. ^ "$84.6m in Marsden funding for NZ researchers | Scoop News". Scoop.co.nz. 2 November 2017. Retrieved 9 April 2018.
  7. ^ "Juliet Gerrard new Chair of Marsden Fund Council". 24 February 2012.
  8. ^ "This year's Marsden Fund recipients revealed". 11 March 2014 – via www.newshub.co.nz.
  9. ^ "Chair of the Marsden Fund Council". Retrieved 17 October 2013.
  10. ^ Gerrard, Juliet (2002). "Protein–protein crosslinking in food: methods, consequences, applications". Trends in Food Science and Technology. 13 (12): 391–399. doi:10.1016/s0924-2244(02)00257-1.
  11. ^ 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.
  12. ^ 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.
  13. ^ "PM Jacinda Ardern announces new science advisor". Stuff. 12 June 2018. Retrieved 13 June 2018.
  14. ^ "New PM's Chief Science Advisor - Expert reaction". Scoop. 12 June 2018. Retrieved 13 June 2018.
  15. ^ "Ninth International London Tattoo Convention". Retrieved 17 October 2013.


Flag of New ZealandScientist icon Stub icon

This biographical article about a New Zealand academic is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Juliet_Gerrard&oldid=851267968"