Published on Brock University (http://www.brocku.ca)
Research by Categories
There are four main research directions of the Department of Biological Sciences:
- Cell & Molecular Biology
- Ecology & Evolution
- Neurobiology & Physiology
- 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
Main heading:
Faculty of Business