2021 ASBMB FELLOWSHIP: EDWARD KERR
School of Chemistry and Molecular Biosciences
University of Queensland
I completed a Bachelor of Science in 2015 with a dual major in Genetics and Computational Science at the University of Queensland. Following this, I completed Honours in Genetics from the School of Chemistry and Molecular Biosciences at the University of Queensland in 2016, obtaining First Class Honours. My PhD was at the University of Queensland with Associate Professor Benjamin Schulz in collaboration with Newstead Brewing Co and supported by the Advance Queensland initiative supporting university and business collaborations. During my PhD, I used omics-based approaches including proteomics, metabolomics and genomics to better understand underlying biochemical variability in the beer brewing process and improve process efficiency and product quality. Most interestingly, this included discovering novel wild yeasts from around Brisbane for use in beer fermentation. In 2021, I started as a Postdoctoral Research Fellow with Associate Professor Schulz continuing my work on brewing biochemistry and starting work on fundamental glycosylation in yeast. Since starting my PhD in 2017, I have published four first author papers, one book chapter and several publications as co-author. I have been awarded two conference prizes, and presented my research to both my peers at scientific conferences and to the general public at Australia’s Pint of Science.
The ASBMB Fellowship will allow me to attend the Human Proteome Organisation World Congress 2021 in Stockholm, where I will present my novel research on proteomic, metabolomic and genomic characterisation of native Australian yeast for beer brewing.