 The Fermentation and Biotechnology Division serves members with interests in the molecular biology, genetics, biosynthesis, and bioconversions of natural products including antibiotics, xenobiotics, and macromolecules produced by procaryote and eucaryote microorganisms and animal cell cultures. Programming is directed toward modern molecular aspects of biotechnology and industrial microbiology. |
Important Deadlines in the Fall 09 NewsletterNotes from Division O Chair
We have some truly outstanding members of our Division now in their 60s, 70s, and 80s who pioneered many of the techniques that we are revisiting today. What an opportunity we have to use our collective generations of experience synergized with new tools coming online at a very rapid pace in order to address this grand challenge of our time: the transition from an almost totally petroleum-based economy to a sustainable, economically viable, biologically based economy. This transition, as daunting as it might seem, is bolstered by the alignment of political, economical, and environmental drivers for perhaps the first time in history pushing unprecedented expansion of our industry. As Tom Jeffries said in our last FermentOgram, “Just as the technology of our industry is changing, the expectations that the public vests in it are shifting as well. The ASM Division of Fermentation and Biotechnology is in a position to make major contributions to the science, technology and public education about the issues and opportunities that face us. Please join with us in that effort and in Philly in May |
Please join us for what promises to be an event to remember in Philadelphia! Perhaps you first learned how to network at one of our early Divisional mixers as a student? Perhaps you kept in touch and made lifelong friends throughout your career at some of these events? THIS YEAR WE'RE BRINGING BACK THE DIV O MIXER/RECEPTION TO HONOR OUR SPEAKERS, MEMBERS, AND TO RECOGNIZE SOME OF THE OUTSTANDING ACHIEVEMENTS OF OUR DIVISION THROUGH THE YEARS.