Proteins are biopolymers with a myriad of properties and functions: for instance, keratin is the key structural material in our hair and nails, hemoglobin transports oxygen in our blood stream, and digestive enzymes break down food into absorbable components. These diverse functions are directly related to protein structure.<\/p>\n
The goal of the Protein Design Lab is to understand these structure-function relationships in order to develop new proteins with enhanced properties for the benefit of humanity.<\/p>\n
Our main research\u00a0areas cover the development of novel protein-based food additives (e.g., colorants and sweeteners), rational and AI-driven protein design, structural analysis of proteins including X-ray crystallography<\/p>\n
colorant, food additive, protein expression and purification, protein modelling and design, structural biology, sweetener, taste receptor, X-ray crystallography<\/p>\n","protected":false},"template":"","tags":[2067,2068,2069,2070,2071,2072,2073,2074],"research_cat":[2057],"class_list":["post-13449","research","type-research","status-publish","hentry","tag-structural-biology","tag-x-ray-crystallography","tag-protein-modelling-and-design","tag-protein-expression-and-purification","tag-food-additive","tag-sweetener","tag-colorant","tag-taste-receptor","research_cat-faculty-of-science"],"acf":{"research_manager":4910,"related_team":[13454,13457,13459,13462,13464]},"yoast_head":"\n