ABSTRACT
What do targeted therapies in human medicine, eco-friendly crop protection, responsive materials, and food sensing technologies all have in common? One powerful answer lies in the remarkable world of peptides. Peptides, the smaller cousins of proteins, are doing some heavy lifting in today’s science. They are having a big impact, playing a crucial role in a remarkably wide range of areas, from developing life-changing medicines to enhancing the way we experience food. You can click them into place in precision chemical reactions or stick them to surfaces like biological Velcro. However, it is not all smooth sailing. Peptides can be unstable, challenging to deliver to the body and costly to produce. This talk will delve into how my career has explored new ways to make peptides last longer, target better and work smarter, while also reflecting on broader commitments to mentorship, community engagement, and leadership that are essential pillars of an academic journey.
ABOUT THE SPEAKER
Viji grew up in Kerala, a beautiful state located in the southwest of India. After completing her schooling and undergraduate education in her hometown of Mavelikkara, she relocated to Varanasi in northern India, where she earned her Master of Science in Medicinal Chemistry from Banaras Hindu University (BHU). Viji obtained her PhD in Chemistry through research conducted at the Indian Institute of Science, Bangalore and BHU. This was followed by postdoctoral positions at Linkoping University, University of Leeds, and Texas A & M University. In September 2004, she moved to New Zealand, and, in 2005, joined Plant and Food Research, where she worked on developing bioactive peptide solutions to combat bacterial diseases in plants. She began her academic career at the University of Auckland in 2006. Viji is a Peptide Chemist. Throughout her research journey, she has been exploring the fundamental properties and applications of peptides and has uncovered their potential to serve as human therapeutics, protect crops, and enhance the sensory qualities of foods.
