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Bekijk Volledige Versie : Gesluierde Riffijnse krijgt ondersteuning van L'oréal Paris voor Arganolielijn



Ins
01-04-05, 21:41
De dame in kwestie, Mariam Allach, heeft een universitair diploma biologie, met specialisatie moleculaire biologie en houdt zich bezig met arganolie-onderzoek dat nu ook beursmatig ondersteund wordt door L'Oréal Paris.

Daarenboven kreeg ze voor haar onderzoek ook nog een UNESCO onderscheiding.


:handbang:

AARDIG
01-04-05, 21:50
Habiba Drici
Fellow 2005

University of Oran Es-Sénia
Algeria
Molecular Biology/Genetics




Habiba DRICI is studying for a PhD in molecular biology and genetics at the University of Oran Es-Sénia, Algeria, where she also works as a teaching assistant for students in microbiological and genetic engineering.

Habiba Drici's research interests focus on the molecular biology of lactic bacteria used in the production of fermented foods. Lactic bacteria are key to the fermentation process that gives many foods - including bread, wine, cheese and yoghurt - their gustative characteristics.

In fermented dairy products like cheese, lactic bacteria produce enzymes on their surface coat which break down milk proteins into smaller chains of amino acids. Different strains of lactic bacteria can produce enzymes which break down the proteins at different "cut-off" points, resulting in amino acid fragments with specific aromatic properties that can be used to vary flavor and aroma.

During her fellowship, Habiba Drici will use up-to-date molecular biology techniques available in the host laboratory to identify and characterize the genes which code for protein-degrading enzymes in different strains of lactic bacteria present in unpasteurized camel milk. By cloning the target genes identified in the different strains, expressing them individually in one single strain of the bacterium and then comparing their protein degrading activity, she hopes to be able to determine the genetic basis for each enzyme's specific action.

On return to Algeria, Habiba Drici plans to apply the newly acquired techniques to improve selected strains of lactic bacteria found in unpasteurized milk in Algeria for possible use in industrial cheese manufacture. She would also like to set up a new line of research on the production of lactic ferments in her home university with the aim of training a new generation of engineers specialized in cheese production.

NOG EEN GESLUIERDE ZUSTER

Reema Fayez Tayyem
Fellow 2005

Faculty of Allied Health Sciences,
Hashemite University, Al-Zarqa
Jordan
Clinical Nutrition




Reema Fayez Tayyem, PhD in clinical nutrition, is an assistant professor in the Faculty of Allied Health Sciences at the Hashemite University in Al-Zarqa, Jordan, where she teaches nutritional science.

Dr Tayyem is interested in assessing whether the consumption of curcumin has an inhibitory effect on the development of colon cancer. Curcumin is a yellow pigment from the root of Curcuma longa (or turmeric), a ginger-like plant that grows in tropical regions and is commonly used as a spice. Recent studies have shown that curcumin has particular chemical properties which make it a useful anti-cancer agent. It has the ability, for example, to selectively inhibit cancer cell division and to inhibit angiogenesis (the formation of new blood vessels) in certain cancers, including colon cancer.

In her study, Dr Tayyem will make a statistical comparison of a group of colon cancer patients with a group of healthy participants in four different areas of Jordan, two of which have a high prevalence of colon cancer and two of which have a low prevalence of the disease. Using a questionnaire, she will determine the dietary curcumin intake of each participant and will also undertake chemical analysis and measurement of curcumin in blood and food samples.

Dr Tayyem will use her time in Arizona to perfect her questionnaire and acquire knowledge of the biostatistical methods necessary to conduct this type of study. She will also develop an assessment tool for measuring curcumin in food and blood samples.

Once her results have been analyzed she will evaluate whether her findings are in keeping with other studies in the field and apply this information in cancer prevention initiatives in Jordan.

Host institution: Division of Health Promotion Sciences, Arizona College of Public Health and Arizona Cancer Center, Tucson, USA


EN NOG 1

http://www.loreal.com/_en/_ww/loreal-women-in-science/index.aspx?http://www.loreal.com/_en/_ww/loreal-women-in-science/media_center/media_fellows_allach.aspx

Ins
02-04-05, 01:08
Geplaatst door AARDIG
Habiba Drici
Fellow 2005

University of Oran Es-Sénia
Algeria
Molecular Biology/Genetics




Habiba DRICI is studying for a PhD in molecular biology and genetics at the University of Oran Es-Sénia, Algeria, where she also works as a teaching assistant for students in microbiological and genetic engineering.

Habiba Drici's research interests focus on the molecular biology of lactic bacteria used in the production of fermented foods. Lactic bacteria are key to the fermentation process that gives many foods - including bread, wine, cheese and yoghurt - their gustative characteristics.

In fermented dairy products like cheese, lactic bacteria produce enzymes on their surface coat which break down milk proteins into smaller chains of amino acids. Different strains of lactic bacteria can produce enzymes which break down the proteins at different "cut-off" points, resulting in amino acid fragments with specific aromatic properties that can be used to vary flavor and aroma.

During her fellowship, Habiba Drici will use up-to-date molecular biology techniques available in the host laboratory to identify and characterize the genes which code for protein-degrading enzymes in different strains of lactic bacteria present in unpasteurized camel milk. By cloning the target genes identified in the different strains, expressing them individually in one single strain of the bacterium and then comparing their protein degrading activity, she hopes to be able to determine the genetic basis for each enzyme's specific action.

On return to Algeria, Habiba Drici plans to apply the newly acquired techniques to improve selected strains of lactic bacteria found in unpasteurized milk in Algeria for possible use in industrial cheese manufacture. She would also like to set up a new line of research on the production of lactic ferments in her home university with the aim of training a new generation of engineers specialized in cheese production.

NOG EEN GESLUIERDE ZUSTER

Reema Fayez Tayyem
Fellow 2005

Faculty of Allied Health Sciences,
Hashemite University, Al-Zarqa
Jordan
Clinical Nutrition




Reema Fayez Tayyem, PhD in clinical nutrition, is an assistant professor in the Faculty of Allied Health Sciences at the Hashemite University in Al-Zarqa, Jordan, where she teaches nutritional science.

Dr Tayyem is interested in assessing whether the consumption of curcumin has an inhibitory effect on the development of colon cancer. Curcumin is a yellow pigment from the root of Curcuma longa (or turmeric), a ginger-like plant that grows in tropical regions and is commonly used as a spice. Recent studies have shown that curcumin has particular chemical properties which make it a useful anti-cancer agent. It has the ability, for example, to selectively inhibit cancer cell division and to inhibit angiogenesis (the formation of new blood vessels) in certain cancers, including colon cancer.

In her study, Dr Tayyem will make a statistical comparison of a group of colon cancer patients with a group of healthy participants in four different areas of Jordan, two of which have a high prevalence of colon cancer and two of which have a low prevalence of the disease. Using a questionnaire, she will determine the dietary curcumin intake of each participant and will also undertake chemical analysis and measurement of curcumin in blood and food samples.

Dr Tayyem will use her time in Arizona to perfect her questionnaire and acquire knowledge of the biostatistical methods necessary to conduct this type of study. She will also develop an assessment tool for measuring curcumin in food and blood samples.

Once her results have been analyzed she will evaluate whether her findings are in keeping with other studies in the field and apply this information in cancer prevention initiatives in Jordan.

Host institution: Division of Health Promotion Sciences, Arizona College of Public Health and Arizona Cancer Center, Tucson, USA


EN NOG 1

http://www.loreal.com/_en/_ww/loreal-women-in-science/index.aspx?http://www.loreal.com/_en/_ww/loreal-women-in-science/media_center/media_fellows_allach.aspx


Die nog 1? Dat was eigenlijk mijn voorbeeld.

AARDIG
02-04-05, 01:31
Die nog 1? Dat was eigenlijk mijn voorbeeld.

Sorry foutjuh!
Die eerste
NOG EEN GESLUIERDE ZUSTER

Hoort bovenin helemaal!

En die nog 1 hoort in het midden! En dan die link die naar alle drie de zusters wijst! SJNAPPIE?

Wa Alaikom Assalaam