杏吧原创 University鈥檚 Department of Chemistry, Food Science and Nanoscience hosted its annual Undergraduate Research Day on April 9th, 2026. Research Day is a celebration of the research of the undergraduate students in both Chemistry and Food Science.

Undergraduate students participating in CHEM 4908 and FOOD 4908 shared their research to colleagues and faculty with an oral poster presentation.

Thank you to all of the students for sharing your innovate research  and thank you to our volunteers for helping celebrate with us.

Congratulations to all of our winners!

1st Place: Irina Popescu

Supervisor: Tyler Avis

Research Title: Effect of Surfactin on Microbial Growth and Membrane Domain Redistribution.

2nd Place: Nika Rezaei Shad

Supervisor: Daniel Gregoire

Research Title: Functional Characterization of Pet-Degrading Genes Recovered from Electronic Waste Using E. Coli as a Model Host

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杏吧原创 University chemistry researcher Kate Marczenko has been awarded the prestigious  for her groundbreaking research in advanced functional materials and crystalline systems.

Marczenko is one of five early-career researchers in Ontario to receive the Polanyi Prize this year.

The Polanyi Prizes are bestowed annually in five areas 鈥� chemistry, physics, literature, economic science and physiology or medicine 鈥� in honour of scientist John C. Polanyi, who won the 1986 Nobel Prize in Chemistry.

The prizes highlight early-career leaders in their fields who are either continuing postdoctoral work or have recently gained a faculty appointment. Each of the five winners receives $20,000 in recognition of their exceptional research.

鈥淎s the pace of innovation accelerates worldwide, awards like this enable researchers to advance discoveries that address critical global issues.鈥�

Marczenko, who joined 杏吧原创 in 2023, is the university鈥檚 sixth Polanyi Prize winner since the awards were established by the Ontario government in 1987, a testament to the calibre of 杏吧原创鈥檚 researchers and to the university鈥檚 expanding impact in important fields.

杏吧原创鈥檚 previous Polanyi Prize recipients are Maria DeRosa, chemistry, 2007; Sarah Casteel, literature, 2008; , physics, 2011; Tao Zeng, chemistry, 2013; and Kyle Biggar, biology, 2017.

Designing Safer, Smarter Materials

Marczenko鈥檚 research focuses on understanding how the arrangement of molecules within crystalline materials governs their physical and chemical behaviour. By uncovering how subtle structural changes influence properties such as reactivity, motion and energy release, her work aims to enable the rational design of materials that are both high-performing and inherently safer.

One area of her research explores energetic materials (EMs) 鈥� substances that store and release chemical energy and are essential for applications in national security, space exploration and mining. Traditional EMs are often composed of toxic heavy metals, posing environmental and safety risks. The foundational chemistry of EMs has seen little innovation since the development of dynamite and TNT in the 19th century. Achieving EMs that balance high performance with low sensitivity remains a longstanding scientific challenge.

Marczenko鈥檚 work brings together molecular-level design and photoresponsive materials chemistry. Her research aims to create materials that remain stable under normal conditions but can be precisely activated using light, enabling greater control over when and how they respond. This approach has the potential to improve safety in manufacturing, transport and deployment of EMs, while also opening new avenues for advanced functional materials.

鈥淜ate Marczenko鈥檚 research is poised to make major breakthroughs,鈥� Nadeem Siddiqi, 杏吧原创鈥檚 Vice-Provost (Graduate Studies), wrote in his Polanyi Prize nomination letter, calling her one of the university鈥檚 鈥渕ost exceptional emerging scholars.鈥�

Original Link: 杏吧原创 Researcher Wins Polanyi Prize in Chemistry – 杏吧原创 News

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Two graduates of the 杏吧原创 University Chemistry program have been named in the Chemistry and Engineering News 2025 Talented 12, Dr. Shira Joudan and Dr. Alison Bain.

鈥淓very year since 2015, C&EN has introduced readers to a dozen early-career scientists who use their chemistry know-how to make a real-world impact. This year鈥檚 Talented 12 cohort embodies the same smarts, creativity, and grit. These scientists are advancing practical solutions for plastics recycling and sustainable agriculture. They are developing a deeper understanding of protein function, atmospheric aerosols, and the fate of persistent pollutants. And that鈥檚 just a start.鈥�

Dr. Shira Joudan did her undergraduate studies at 杏吧原创 and worked with the Smith lab group. Joudan now leads a research group at the University of Alberta and studies persistent pollutants and harmful contaminants. Joudan is currently studying reactions involving trifuoroacetic acid (TFA), its origins and sources in the environment. She hopes her research can help guide policymakers as they design regulations for TFA. To find out more on Joudan鈥檚 research, please read the C&EN highlight: .

Dr. Alison Bain also did her undergraduate studies at 杏吧原创 and worked with the Barry lab group. Bain is now an assistant professor at Oregan State University, where she studies the properties of single, nanometer-sized aerosol particles. Some of Bain鈥檚 projects have included measuring aerosol surface tension, studying atmospheric microplastics, analyzing wood pulps with Raman spectroscopy and studying optical properties of diamond dust. To find out more on Bain鈥檚 research, please read the C&EN highlight: .

It is incredible that Canada has this prominence in this list right now, and even more impressive that 杏吧原创 had a hand in the careers of these two scientists.

To view the full C&EN Talented Twelve article visit: .

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By Ahmed Minhas
Photo Credit: Terence Ho

Original Post: Turning Determination into Discovery: A Scientist’s Mission to Tackle ALS

For Daniel Knight, amyotrophic lateral sclerosis (ALS) research is personal. When he was 19, Knight lost his father to ALS. It was a devastating loss and a stark reminder that the disease runs in his family.

鈥淚 didn鈥檛 know what that would look like at the time, but I knew I had to do something.鈥�

While completing his undergraduate studies at 杏吧原创 University, Knight found a mentor in Maria DeRosa, Dean of . As he navigated his father鈥檚 passing, her compassion and support left a lasting impact 鈥� and ultimately helped shape the direction of his future.

Determined to keep working with DeRosa, Knight stayed at 杏吧原创 to pursue his PhD in Chemistry. Now, under her supervision, he鈥檚 leading groundbreaking research into a novel therapeutic approach for ALS.

His research focuses on designing aptamers to prevent a key protein from clumping, which forms part of a process strongly linked to ALS progression.

Backed by the , Knight鈥檚 research could help lay the foundation for a new treatment.

A Novel Approach to ALS Treatment

ALS is a progressive neurodegenerative disease that robs individuals of their ability to move, speak and breathe. There is no cure and existing treatments only slow progression by a matter of months.

Knight鈥檚 research targets TDP-43, a protein that forms toxic clumps in ALS patients, which is linked to nerve cell damage. His work aims to develop aptamers 鈥� short strands of synthetic DNA or RNA molecular 鈥渒eys鈥� 鈥� designed to stop this process.

鈥淲e鈥檙e applying those lessons to ALS in the hopes of finding a new pathway for treatment.鈥�

Securing a Major Research Grant Through Persistence

Unlike many research projects that begin with dedicated funding, Knight鈥檚 work started from scratch. Inspired by , he saw an opportunity to apply a similar approach to ALS. When he pitched the idea to DeRosa, there was no financial backing, but she recognized its potential and encouraged him to pursue it.

Knight and DeRosa applied for the ALS Canada-Brain Canada Discovery Grant in 2023, crafting a proposal outlining their research impact. It wasn鈥檛 enough. Their proposal was rejected. Instead of walking away, Knight saw it as an opportunity.

Knight immersed himself in the ALS research community. Kristiana Salmon, a clinical researcher who worked with his father, encouraged him to attend the ALS Canada Research Forum, where he met leading experts. Conversations with them helped him understand what funding committees wanted.

In 2024, he rewrote their proposal and reapplied. This time, they won.

For Knight, securing the grant 鈥� $120,000 over two years 鈥� was more than just a research milestone. ALS Canada supported his family while his father was sick. Now, they were investing in his work to fight the very disease that had shaped his life.

鈥淚t鈥檚 surreal,鈥� he admits.

鈥淪ix years ago, ALS Canada was helping my family navigate my dad鈥檚 illness. Now, they鈥檙e funding my research to stop it.鈥�

Leading Research as a PhD Student

Knight leads every aspect of his study, from conducting lab work to coordinating collaborations and moving the project forward.

He鈥檚 working closely with , an expert in ALS-related protein aggregation, at the Perelman School of Medicine at the University of Pennsylvania, to test his designs.

鈥淭here鈥檚 definitely pressure,鈥� Knight says.

With funding secured, Knight is focused on refining his aptamer candidates. Initial results are expected later this year, with further biological testing planned in the next phase.

Though he knows a cure won鈥檛 come overnight, he hopes his work fuels the growing momentum in ALS research.

鈥淭he field has come so far in the last decade,鈥� he says. 鈥淗ealth Canada just approved the first-ever gene targeting therapy for ALS, which is incredible progress. We need to keep pushing forward.鈥�

While deeply personal, Knight鈥檚 research is also about the bigger picture.

鈥淭his disease affects more people than many realize,鈥� he says. 鈥淭he more we talk about it and the more funding we secure, the closer we get to real solutions.鈥�

His goal is to advance the search for answers.

鈥淚 don鈥檛 know exactly where my career will take me,鈥� says Knight.

Knight鈥檚 determination shows how passion-driven science at 杏吧原创 can change lives.

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There are few things as Canadian as maple syrup; found in nearly every household, its creation is a delicate process. Every spring, producers tap maple trees to harvest sap but as the temperature rises, the trees begin to bud.

This triggers a chemical shift that creates 鈥渂uddy sap,鈥� which is unusable for syrup production. There鈥檚 no taste or smell to warn producers, leaving them to discover the mistake only after boiling 鈥� by which time the batch is already spoiled.

杏吧原创 University PhD student Shahad Abdulmawjood with Brian Barkley, owner of Barkleyvale Farms in Chesterville

For decades, producers have relied on observational knowledge鈥攕uch as watching for frog activity or listening for certain birds鈥攖o decide when to stop collecting sap. These land-based indicators, rooted in deep connections to the natural world, can be effective but require careful attention and experience to interpret.

Thanks to research by Shahad Abdulmawjood, a Chemistry PhD student at 杏吧原创 University, a simple test strip could make detecting buddy sap easier and instantaneous.

From Passion to Innovation

Abdulmawjood鈥檚 research focuses on developing lateral flow assays 鈥� imagine a household COVID-19 or pregnancy test 鈥� that can identify buddy sap.

The test strip is designed to detect two key amino acids, asparagine and methionine, which break down when the tree buds, producing compounds responsible for buddy sap.

By using aptamers 鈥� synthetic DNA molecules designed to recognize these compounds 鈥� the strip provides producers with a fast and reliable way to determine if their sap is still usable.

鈥淚nstead of going through the whole production process and realizing too late that the sap is bad, this test will allow producers to check before they start,鈥� said Abdulmawjood.

Abdulmawjood鈥檚 interest in this research stems from her love for maple syrup. When she learned about the challenges producers face in detecting buddy sap, she was immediately intrigued.

鈥淚鈥檝e always loved maple syrup and when I heard about this problem, I knew I wanted to find a solution,鈥� she said.

Her enthusiasm led her to take ownership of the project, determined to create a scientific alternative to the traditional methods producers have used for generations.

鈥淚 wanted to take out the guesswork and give producers an accurate way to know when their sap is no longer any good,鈥� she said.

Research That Aims to Boost Profits for Maple Syrup Producers

Maple syrup production faces pressures from climate change and trade tensions with the U.S., making it crucial to meet market standards. Avoiding wasted production costs will help Canadian producers stay competitive and maximize profits in an increasingly challenging economic landscape.

Over the past two years, Abdulmawjood has worked closely with several producers, sending them prototype test kits for use in real-world conditions.

Abdulmawjood with Frank Heerkens, owner of On the Bend Sugar Shack

鈥淟ast year, I sent kits to four producers and this year, we expanded to seven,鈥� she said.

Their feedback helps improve the test鈥檚 accuracy. Though initial results are promising, Abdulmawjood is still refining her prototype.

鈥淩ight now, I鈥檓 calling this my first-generation test strip,鈥� she said.

鈥淭here鈥檚 still work to be done, but we鈥檙e seeing promising results.鈥�

Her research has gained industry attention and received funding from the North American Maple Syrup Council and the Ontario Maple Syrup Producers鈥� Association, which awarded a $25,000 grant.

Beyond improving efficiency and preventing losses, the test could open new opportunities for producers. While most maple syrup makers want to avoid buddy sap, some U.S. craft brewers have expressed interest in using it to create uniquely flavoured beer. This unexpected demand could create niche markets for buddy sap, giving producers more options and revenue streams.

As she moves forward, Abdulmawjood hopes to perfect the strip and bring it to market, providing maple syrup producers with a practical tool to maintain product quality and protect their bottom line.

With the potential to save time, reduce waste and even open new markets, Abdulmawjood鈥檚 test strip could be a game changer for the industry.

鈥淚t has the potential to make a real impact,鈥� she said.

鈥淎nd that鈥檚 what excites me the most.鈥�

鈥�
Original Post:

Wednesday, April 2, 2025 in , , 

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杏吧原创 University’s Department of Chemistry, Food Science and Nanoscience hosted its annual Undergraduate Research Day on April 9th, 2025. Research Day is a celebration of the research of the undergraduate students in both Chemistry and Food Science.

Undergraduate students participating in CHEM 4908, FOOD 4907 and FOOD 4908 shared their research to colleagues and faculty with an oral poster presentation.

Thank you to all of the students for sharing your innovate research  and thank you to our volunteers for helping celebrate with us.

Congratulations to all of our winners!

Food Science

1st place – Salma Abu Odeh

Research Title: Bacillus Velezensis And Pseudomonas Spp. Inhibitory Effects On The Growth Of Monilinia Laxa And Suppression Of Brown Rot On Apples

2nd place – Maram Emara

Research Title: Antioxidant Properties Of Oat Proteins Hydrolyzed With Acid And Alkaline Proteases

Chemistry

1st place – Mikayla Clarke

Research Title: Isolation And Characterization Of Cyanopeptides From Microcystis Aeruginosa Cpcc 632

2nd place – Noah Lepinksy

Research Title: A Novel Workflow For Chemical Attribution Signature Profiling Of Explosives And Illicit Substances Using High Resolution Mass Spectrometry

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杏吧原创 University held its annual Three Minute Thesis Competition on March 27, 2025. Two rounds of competition were held earlier in the day before eight finalists competed for the top prizes in the late afternoon. Contest prizes up for grabs by grad students consisted of one first-place prize of $500, one second-place prize of $300, one third-place prize of $200 and honourable mention.

The 2025 winners from 杏吧原创 are:

First Place: Genevi猫ve Hach茅, Chemistry. 鈥淥ut of the non-stick pan, into our waters: PFAS and their foothold in the Great Lakes鈥� aquatic life cycles.鈥� Watch the winning presentation below:

Second Place: Raegan Davis, Biology. 鈥�Dam it, I鈥檓 stranded: quantifying fish stranding downstream of hydropeaking facilities.鈥�&苍产蝉辫;.

Third Place: Tejas Kokatnur, Building Engineering. 鈥淲hy pay for cooling when you can stay cool for free? Exploring passive strategies in low-income housing.鈥� .

Honourable Mention: Dunja Palic, Management. 鈥淢aking sense of qualified immigrants鈥� career transitions: The role of context, time, and resourcefulness.鈥�&苍产蝉辫;.

Founded by the University of Queensland in Australia, 3MT celebrates graduate student research and takes place at universities around the world. Participants have to summarize their research in no more than 180 seconds. The judges for this year鈥檚 competition were:

• Nathalie Laporte, Executive Director, Canadian Association of University Business Officers, Board of Governors, 杏吧原创 University
• John Nelson, Director, Innovation Hub, 杏吧原创 University
• Virginia Taylor, Treasurer, Tanzania Education and Micro-Business Opportunity

The finalists鈥� presentations are available on our  In addition to the above-mentioned prize winners, the finalists included:

Isaac Finkelstein (Biology): 

Jennice Hinds (Linguistics): 

Irbaz Rehman (Chemical and Environmental Toxicology): 

Hannah Villeneuve (Building Engineering): 

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New Lab Cooking Up Innovative 3D Printed Meals

By Dan Rubinstein

杏吧原创  people suffer from , a medical term that means difficulty swallowing. Symptoms can include pain, gagging and an inability or reluctance to eat, and while the condition can develop at any age, it鈥檚 most common amongst older adults.

Dysphagia can lead to weight loss and other negative health outcomes resulting from inadequate nutrition, which is a concern for anybody with a diminished appetite, such as seniors or people who are receiving treatment for cancer.

This challenge is one of the reasons why a team of researchers at 杏吧原创 University, led by Food Science professor Farah Hosseinian, are using a 3D printer to explore a new frontier: high-tech food manufacturing.

Their project involves combining layers of proteins, grains, fruits, vegetables and sugars, or various combinations thereof, to make food that鈥檚 more palatable and pleasing to people with dysphagia or other eating related ailments. Most of the work is taking place in 杏吧原创鈥檚 Food Design Lab, a glassed-in space adjacent to what looks like a conventional kitchen in the university鈥檚 new Abilities Living Laboratory (ALL).

The goal of the 3D printed food research meshes with ALL鈥檚  鈥� to design, prototype and test innovations for people with disabilities that support full inclusion in public and cultural life. Eventually, volunteers (for instance, a group from a local retirement home) will be able to come to the lab and sample some of the team鈥檚 culinary creations.

鈥淲e鈥檒l have the ability to experiment and create nutritious foods with different visual, textural, structural and olfactory attributes,鈥� says Hosseinian.

鈥淔ood is something that鈥檚 important from the time you鈥檙e born until the end of your life. We all need to eat, and when we can鈥檛, it has a significant impact on our quality of life.鈥�

Experimenting with Ingredients and Texture

Hosseinian, a biochemist, began her career doing research on how to derive value-added products from agri-food waste. For instance, some of the 鈥渓eftovers鈥� from winemaking, such as phytochemicals 鈥� compounds found in plants 鈥� could be beneficial because of their antioxidant and anti-inflammatory properties.

This led to a collaboration with an Ottawa-based food manufacturing company that produced frozen pur茅es for hospitals across Canada. A common issue with pur茅es is that when they鈥檙e heated, they can become too runny, which can cause choking.

One solution, according to Hosseinian, is to experiment with ingredients and texture to create safe and nutritious alternatives.

鈥淚t鈥檚 important to develop modified foods that are suitable for populations that have trouble eating,鈥� she says.

鈥淲e can work on the physical characteristics of various foods and add things like dietary fibre and probiotics.鈥�

The 3D printer that will be set up in her lab this spring will be a food-grade machine. Instead of using ink, edible resins or pastes made from a mix of ingredients 鈥� powders combined with water and/or oil 鈥� are dispensed through the nozzle. Companies are already demonstrating 3D printed pizza and other foods at tech trade shows; taste tests are promising.

杏吧原创 researchers will be using other advanced equipment in their lab, including a texture analyzer 鈥� basically, a probe that鈥檚 lowered into a substance 鈥� that can determine particle size and particle size distribution.

鈥淲e need to understand the physical and rheological characteristics of the foods that we make because this will affect their sensory qualities and mouthfeel,鈥� says Hosseinian.

鈥淧art of our lab may resemble a kitchen, but there鈥檚 a lot of physics, engineering and chemistry taking place beneath the surface.鈥�

3D Printed Meals for Astronauts

Beyond producing food for people who need help or encouragement to eat, this research has other applications. NASA and other space agencies are looking into 3D printing as a way to provide , for example.

High school cafeterias could be equipped with 3D printers, suggests Hosseinian, serving a population that eats a lot but doesn鈥檛 necessarily make the healthiest choices.

Long-term care homes could also have 3D printers. A resident craving a veggie pizza could make a meal within minutes, at the touch of a button. Manufacturing baby food or pet food are also possibilities.

鈥淲hat we鈥檙e really talking about is a future food system,鈥� says Hosseinian, who predicts that some of these technologies could be in use within a couple years.

鈥淥ur goal is to make food that鈥檚 safe to eat, more appealing and more nutritious. Everybody should enjoy eating.鈥�

Original Post:

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Reducing Food Waste

杏吧原创 Researchers Help Develop a More Sustainable Food System

By

Almost half of all food produced in Canada . That鈥檚 more than 21 million tonnes every year, worth a staggering $58 billion. Around the world, about  are squandered, waste that鈥檚 responsible for 10 per cent of global greenhouse gas emissions.

Some of this loss occurs in household fridges and restaurant kitchens. Crops rot or are ravaged by pests. 鈥淏est before鈥� dates send products to the trash bin when they are still safe to consume. One farmer in Nova Scotia reportedly  40 per cent of his cauliflowers because they鈥檙e the wrong size or colour for supermarkets. Factor in the impacts of climate change on agriculture 鈥� drought in some regions, flooding elsewhere 鈥� and it鈥檚 even more difficult to keep grocery prices under control.

杏吧原创 University food science and biochemistry researcher Tyler Avis and  from the  are tackling food insecurity from different directions. But their goals are the same: help prevent hunger, make businesses more efficient and ensure that the resources put into growing, processing and distributing food don鈥檛 go down the drain.

Reducing Spoilage

Reducing spoilage is one the most effective things we can do to improve access to healthy and affordable food, says Avis, whose team is exploring the use of beneficial microorganisms to outcompete the bacteria, viruses and fungi that damage or destroy plants.

This biocontrol method promises to protect crops and extend the shelf life of produce. At the same time, it may reduce our reliance on synthetic chemical pesticides that are common in agriculture but have negative impacts on our health and the environment.

For example, rather than use soil fumigants, which essentially kill everything that might harm crops but leave a void that other harmful pests or pathogens can fill, beneficial microorganisms create a more balanced environment in which plants can prosper.

In his lab, Avis has been looking at different strains of Bacillus bacteria and other microorganisms. They can be put into one side of a Petri dish with a mould on the other; if the mould stops growing, the strain is a good candidate for further investigation.

He also does experiments in farm fields, greenhouses and storage units. Tomatoes, carrots, potatoes, strawberries and other produce can be sprayed with solutions containing non-toxic microorganisms to see if the exposure extends the amount of time they remain edible.

鈥淯sing microorganisms that are already in the environment is a more nuanced approach,鈥� explains Avis. 鈥淲e鈥檙e just potentially adding more of them to create a slightly different system.

Better Measurement, Better Management

The adage 鈥渨hat gets measured, gets managed鈥� is a guiding principle for Keddie. Her research revolves around 鈥渟ustainability accounting,鈥� which encompasses a business鈥檚 many impacts on society and the environment, not just its finances. She鈥檚 also interested in the idea of a , which, according to Canada鈥檚 federal government, repurposes and recycles products and materials as much as possible and is rooted in 鈥渦sing valuable resources wisely [and] thinking about waste as a resource instead of a cost.鈥�

One major contributor to food waste, Keddie explains, is that supermarkets don鈥檛 keep close tabs on their losses. Leading a , she conducted interviews with 60 grocery stores and learned the term 鈥渟hrink,鈥� which covers everything from spoilage, spillage and theft to expiring items that are either donated or thrown out.

There鈥檚 no line item differentiating between discarded and stolen food, and in some cases, it鈥檚 more profitable to throw out aging baked goods than to sell them at a reduced rate because customers get 鈥渢rained鈥� to wait until the end of the day for discounts.

Shrink leads to higher operating costs, which are passed onto the consumer. But without more detailed accounting, stores can鈥檛 identify where to make improvements that could help feed people while improving the bottom line.

Accounting can be used to either hide or expose a problem, says Keddie.

Although their project is still underway, Keddie and her collaborations have started to brainstorm solutions. For example, streamlined access to financing for social enterprises that freeze, dehydrate and redistribute food before it expires. Or adjustable display cases to make cauliflowers of all shapes and sizes attractive to shoppers.

鈥淣ature has a really good circular food system, but humans messed it up,鈥� says Keddie, whose research aims to inform government policy that could incentivize waste reduction and investors motived by more than financial returns. 鈥淚f we can figure out how to reform this system, maybe those learnings can be applied to help other industries transition to a circular economy.鈥�

鈥�

Original Post link:

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Fast-Tracking Drug Therapies

Private Sector Partnerships Expedite Pharmaceutical Research

By

Drug development is a complex, costly and time-consuming process.

To ensure that pharmaceuticals are safe and effective, the interval between a laboratory breakthrough and a therapy that鈥檚 ready for clinical trials can be a decade or more.

That long wait is no comfort to patients who are suffering from debilitating or potentially deadly medical conditions. The price of new treatments can also be a bitter pill for families.

But a pair of 杏吧原创 University researchers are playing key roles in promising efforts to accelerate  from the lab to the market and, at the same time, make some meds more affordable.

Biochemists Kyle Biggar and Jeff Smith both work with startup companies based in 杏吧原创鈥檚 Health Sciences Building. These collaborations, supported by local biotech accelerator , are focused on springing off university research to swiftly improve health outcomes for people across Canada and beyond.

From Bench to Bedside

Biggar works with , short, Lego-like chains of amino acids that can be used to target problems within cells, and to treat cancer, metabolic disorders and illnesses caused by microorganisms.

Biggar and his group test peptides created by his 杏吧原创 engineering colleague Jim Green鈥榮 AI algorithm to determine which ones have the potential to target problematic cells. Once these candidates are identified, the team conducts wet-lab experiments to validate their computational models and then selects therapeutic candidates, a step toward medical use.

This is where  comes into the picture, moving its head office onto 杏吧原创鈥檚 campus in fall 2024. The company, co-founded by Biggar and former Corel Corporation CEO Michael Cowpland, expedites the development of peptide therapeutics.

NuvoBio鈥檚 development pipeline includes peptides that show potential in oncology and infectious diseases. But for now, the company is concentrating on a product called NeoPeptix that鈥檚 effective at treating Cryptococcus neoformans, the pathogen that causes fungal meningitis and is responsible for 20 per cent of all HIV-related deaths globally.

Early preclinical tests indicate that NeoPeptix is significantly more potent than available therapeutics. NuvoBio is aiming to submit a request for authorization to begin clinical trials to the U.S. Food and Drug Administration by 2027.

鈥淲e鈥檙e motivated to translate scientific discovery into practical healthcare solutions.鈥�

鈥楩ixing鈥� Faulty Genes

Like peptide therapeutics, gene therapy is a rapidly evolving medical technique that鈥檚 used to treat diseases and conditions such as cancer, cystic fibrosis, diabetes and AIDS. It can involve exposing a patient to a virus that 鈥渇ixes鈥� the faulty gene at the core of the ailment and then stops replicating itself.

These viral medicines are difficult and very costly to manufacture.

A dozen years ago, 杏吧原创鈥檚 Jeff Smith helped longtime collaborator  from the  develop a set of molecules that enhanced the growth of viral medicines. That advance prompted Diallo to co-found a company that has developed a line of proprietary cell enhancers to increase the yield and improve the quality of viral medicines.

, which is located beside NuvoBio, is successful, according to Smith, because its technology has the potential to reduce the financial barriers to effective treatments.

Smith specializes in mass spectrometry, analyzing the chemical composition of substances and how their molecular structures change over time, a technique that鈥檚 central to the creation of drugs for a wide range of conditions and is a crucial part of Virica鈥檚 process.

This collaboration also gives 杏吧原创 students a chance to contribute to leading-edge research and, potentially, to step into jobs after graduation 鈥� 鈥渁 seamless transition between environments,鈥� says Smith.

鈥淚t鈥檚 great to help industry solve analytical challenges, but there鈥檚 an extra layer of gratification in making grassroots scientific discoveries with another researcher and seeing that turn into a company that鈥檚 helping produce advanced therapeutics.鈥�

Companies like Virica and NuvoBio, which are ultimately dedicated to ensuring that patients have access to safe, effective and lower-cost treatments as quickly as possible.

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