Protein Solutions
Calorimetry, Research and Consulting


Protein Solutions provides a range of scientific services such as assistance in experimental research, theory-based interpretation of data, as well as "know how" and consulting in protein/peptide stability and thermodynamics.

Upcoming Events

July 18, 2012

World Drug Target/Deliver Online Symposium Series

Past Events

2011

Lecture presentation at GE Healthcare meeting on label-free technology in Copenhagen University, Denmark

Lecture presentation at TA Instruments workshop and seminar at Roskilde University, Denmark

About me

I am a freelance researcher, specializing in Protein Calorimetry. My background can generally be described as Molecular Biophysics, although I have a broader knowledge and additional experience in other fields, for example Plant Biology or Laser Technology.

The word "Molecular" in the definition of my background can be translated as "proteins and peptides", whereas "Biophysics" refers to the basic approach to investigation of macromolecules. In particular, this means that every biologically-relevant process occurring on the molecular level can be described based on the general physical laws and thus can be expressed by a set of equations. This also means that I approach research as science, not cooking (although I do enjoy cooking). How? Because cooking is a series of protocols (or instructions) spiced up from time to time by a random mixing of components, while the science is a process which outcome can be predicted a priori using the principal of Physics.

I´ve been working in Protein Science since 1990, starting at Biocalorimetry Center of the Johns Hopkins University. JHU is not only one of the top universities in the world (see Academic Ranking of World Universities), but also one of the top placed to learn about proteins and thermodynamics. At JHU I had a chance of attending lectures of Chris Anfinsen, Eaton Lattman and George Rose while learning calorimetry from Ernesto Freire and Peter Privalov.

Currently both proteins and peptides draw an increased attention of scientists and industries alike. With the realization that proteins can be used as drug substances the demand for understanding of how proteins work becomes even greater. Therefore, to avoid random try-and-error approach, when development of new formulations is defined by a highly-anticipated, but realy predictable cooking success, we need to be able to understand a number of things about proteins:

  • How do proteins fold?
  • What makes proteins stable and how can we manipulate this stability?
  • How is stability related to other protein properties, such as backbone flexibility, biological function, degradation rate and so on?

A lot of it is known, but there’s still a lot to learn and that’s what I do.