June 2019

Prof. Maerkl received B.S. degrees in Biology and in Chemistry from Fairleigh-Dickinson University in 2001. He then joined the Biophysics and Biochemistry Department at the California Institute of Technology and contributed to the early development of microfluidic technology in the laboratory of Prof. Stephen Quake. For his graduate work Prof. Maerkl was awarded the Demetriades-Tasfka-Kokalis prize for the best Caltech PhD thesis in the field of Biotechnology. He was also awarded 1st place at the Innovator’s Challenge, a competition amongst inventors and entrepreneurs from Stanford...Read more

Dr. Pam Ismail, is a Professor, Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award”.Read more