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YUM! DIGESTING ASM'S FOOD CONTENT

Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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CHEESE, GLORIOUS CHEESE

Learn about the microbiology of cheese.
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THE FUTURE OF FOOD SAFETY

ASM speaks to the FDA’s Eric Brown and Errol Strain on how microbial genomics is changing food microbiology.
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boeke jef


Jef Boeke, Ph.D. trained at Rockefeller University (Ph.D.) and the Whitehead Institute (postdoc).  He is Professor of Molecular Biology & Genetics and Founding Director of the High Throughput Biology Center at the Johns Hopkins University School of Medicine. His research interests lie in yeast genetics and genomics, with an emphasis on tool development, eukaryotic transposable element biology, and chromatin. He founded the “High Throughput Biology Center” or HIT Center, an interdisciplinary Center. The HIT Center contains advanced core facilities at JHU, Proteomics, DNA sequencing, Microarray and Chemcore, a robotics and compound screening unit. Dr. Boeke, together with colleagues Joel Bader and Srinivasan Chandrasegaran, leads the Sc2.0 synthetic yeast genome project, and created the course "Build A Genome".

 

 

 

 

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