Research by Categories

There are four main research directions of the Department of Biological Sciences:

1. Cell & Molecular Biology
2. Ecology & Evolution
3. Neurobiology & Physiology
4. Plant Sciences & Oenology and Viticulture
   

Cell and Molecular Biology

• M. Bidochka
  Molecular biology, genetics, and biochemistry of insect pathogenic fungi
• R. L. Carlone
  Developmental Biology: Retinoids in nerve growth and regeneration
• A. J. Castle
  Genetics of fungi; cell-cell interaction and communication
  
• Y. Haj-Ahmad
  Molecular genetics; virology; mammalian viral vectors
  
• P. Liang
  Understanding the mechanism of genetic diversity and their contribution to phenotype via bioinformatics and genomics approaches
• A. Skandalis
  Protein structure and function of enzymes involved in nucleic acid replication; molecular biology of aging
  
• J. Stuart
  Mitochondrial Bioenergetics and Genomic Stability

Ecology and Evolution

• F. F. Hunter
  Behavioural ecology of haematophagous insects; molecular systematics; cytogenetics
  
• M. H. Richards
  Evolution of social behaviour in insects; population genetics and molecular systematics of insects
• L. Vasseur
  Climate change, sustainable development, community-based ecosystem management and conservation ecology

Neurobiology and Physiology

• A. J. Mercier
  Neurobiology; electrophysiology and synaptic plasticity
  
• G. Spencer
  Neurobiology; synaptic plasticity, mechanisms of learning and memory
  
• G. Tattersall
  Function and Mechanisms of Thermoregulatory Control

Plant Sciences & Oenology & Viticulture

• D. H. Bruce
  Photosynthesis; regulation of primary events of energy conversion in photosynthesis; excitation energy distribution in algal/green plant photosystems
  
• V. De Luca
  Plant Biochemistry, natural products, metabolic engineering
  
• C. Després
  Plant Proteomics and Molecular Pathology
• D. Inglis
  Redox balance in wine yeast under hyperosmotic stress, yeast gene expression, yeast metabolism, icewine fermentation
  
• G. Pickering
  Wine science, sensory science, flavor chemistry, sensory perception, and wine chemistry
• A. G. Reynolds
  Impact of viticultural practices on grape and wine aroma compounds; impact of "terroir" on wine sensory attributes; irrigation and fertilization of grapes; yeast and enzyme effects on wine aroma