Team:DTU-Denmark/Team/Team Members
From 2014.igem.org
(14 intermediate revisions not shown) | |||
Line 16: | Line 16: | ||
- Doug Hall<br> | - Doug Hall<br> | ||
<br> | <br> | ||
- | To create and maintain a dynamic group and enjoyable working atmosphere as well as to keep up our enthusiasm when sitting inside a laboratory while getting snap-chatted by friends on the beach | + | To create and maintain a dynamic group and enjoyable working atmosphere as well as to keep up our enthusiasm when sitting inside a laboratory while getting snap-chatted by friends on the beach. We of course also went out sunbathing and swimming, enjoyed some cold beers, traditional Danish dinners, and delicious ice creams during the summer. |
</p> | </p> | ||
</br> | </br> | ||
- | <h1>Team | + | <h1>Team Members</h1> |
<table width="100%" border="0" cellspacing="15" cellpadding="0" style="background-color:transparent;"> | <table width="100%" border="0" cellspacing="15" cellpadding="0" style="background-color:transparent;"> | ||
<tr> | <tr> | ||
Line 38: | Line 38: | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
Fresh spinach leaves as the main component in a salad together with feta cheese, red pepper and a nice oil-based dressing. | Fresh spinach leaves as the main component in a salad together with feta cheese, red pepper and a nice oil-based dressing. | ||
+ | <br><br> | ||
+ | <b><a href="http://dk.linkedin.com/pub/anne-pihl-bali/75/5b3/895" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</p> | </p> | ||
</td> | </td> | ||
Line 60: | Line 62: | ||
<br><br> | <br><br> | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
- | Try frozen spinach on a pizza with onion, bacon, goat cheese and a lot of garlic - that is delicious. | + | Try frozen spinach on a pizza with onion, bacon, goat cheese and a lot of garlic - that is delicious. |
+ | <br><br> | ||
+ | <b><a href="http://dk.linkedin.com/pub/anne-sofie-lærke-hansen/57/702/8b" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</p> | </p> | ||
</td> | </td> | ||
Line 77: | Line 81: | ||
<b>Motivation</b><br> | <b>Motivation</b><br> | ||
- | <p>My great interest in synthetic biology is one of the main reasons why I’m participating in iGEM. The great thing about synthetic biology is that we are not only examining and observing nature, | + | <p>My great interest in synthetic biology is one of the main reasons why I’m participating in iGEM. The great thing about synthetic biology is that we are not only examining and observing nature, but applying it in new contexts. This together with the the fact that it is a field experiencing rapid development and has a huge future potential. |
- | iGEM is a unique opportunity for me to be a part of an ambitious team and to develop a project from absolute scratch to final jamboree. | + | iGEM is a unique opportunity for me to be a part of an ambitious team and to develop a project from absolute scratch to final jamboree. It is amazing how different iGEM projects are and I’m looking forward to seeing this year's contributions.<br> |
<br> | <br> | ||
<b>Major contributions</b><br> | <b>Major contributions</b><br> | ||
Line 84: | Line 88: | ||
<br> | <br> | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
- | Spinach is a great color supplement to traditional | + | Spinach is a great color supplement to traditional Danish food often kept in different shades of brown.<br> |
- | + | <br> | |
- | + | <b><a href="http://dk.linkedin.com/pub/caroline-mosbech/a2/b11/4a7" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | |
- | + | </p> | |
</td> | </td> | ||
</tr> | </tr> | ||
Line 109: | Line 113: | ||
<br> | <br> | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
- | I prefer my Spinach fluorescent in the lab, bound to DFHBI forming a fluorophore.<br></ | + | I prefer my Spinach fluorescent in the lab, bound to DFHBI forming a fluorophore.<br> |
+ | <br> | ||
+ | <b><a href="http://dk.linkedin.com/in/barreth" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</td> | </td> | ||
Line 134: | Line 140: | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
Juiced - with a dash of vodka (or two).<br> | Juiced - with a dash of vodka (or two).<br> | ||
+ | <br> | ||
+ | <b><a href="http://dk.linkedin.com/pub/kristian-jensen/39/72/a41" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</p> | </p> | ||
</td> | </td> | ||
Line 151: | Line 159: | ||
<p><b>Motivation</b><br> | <p><b>Motivation</b><br> | ||
- | I have a deep fascination with the possibilities of synthetic biology. The fact that we are | + | I have a deep fascination with the possibilities of synthetic biology. The fact that we are now capable of tailoring organisms to fit our specific needs is just astonishing! Besides it’s a great opportunity to pick up some new skills relevant to working in a different kind of group.<br> |
<br> | <br> | ||
<b>Major contributions</b><br> | <b>Major contributions</b><br> | ||
Line 157: | Line 165: | ||
<br> | <br> | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
- | In a salmon-spinach pie.<br>< | + | In a salmon-spinach pie. |
- | + | <br><br> | |
+ | <b><a href="http://dk.linkedin.com/pub/mark-østerlund/8/439/a44" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</td> | </td> | ||
</tr> | </tr> | ||
Line 181: | Line 190: | ||
<br> | <br> | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
- | I prefer spinach in a salad with strawberry, red onion, pine nuts, feta and a dressing with Balsamico vinegar, oil, sugar, soy sauce and tabasco.<br></ | + | I prefer spinach in a salad with strawberry, red onion, pine nuts, feta and a dressing with Balsamico vinegar, oil, sugar, soy sauce and tabasco.<br> |
+ | <br> | ||
+ | <b><a href="http://dk.linkedin.com/pub/rasmus-bech/99/13b/95" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</td> | </td> | ||
Line 205: | Line 216: | ||
<br> | <br> | ||
<b>How do you prefer spinach?</b><br> | <b>How do you prefer spinach?</b><br> | ||
- | Luminescent and far away from my taste buds.<br></ | + | Luminescent and far away from my taste buds.<br> |
+ | <br> | ||
+ | <b><a href="http://dk.linkedin.com/pub/thor-bech-johannesen/9b/66a/62" target="_blank" class= "Linkedin">Linkedin Profile</a></b> | ||
</td> | </td> |
Latest revision as of 02:33, 18 October 2014
The 2014 DTU iGEM team is an ambitious team consisting of eight graduate students, four advisors and three main supervisors with a total of five different nationalities. We share a deep interest in chemistry, biotechnology and synthetic biology and work dedicatedly in the cross-disciplinary environment of iGEM. Our group possesses a useful combination of valuable competences, comprising skills in molecular biology, biochemistry, mathematical modelling, scientific programming, project management, entrepreneurship as well as scientific and non-scientific communication. Combined our team has a keen interest in state-of-the-art biotechnology and is eager to contribute to the field of synthetic biology.
Fun is fundamental. There is no way around it. You absolutely must have fun. Without fun, there is no enthusiasm. Without enthusiasm, there is no energy. Without energy, there are only shades of gray.
- Doug Hall
To create and maintain a dynamic group and enjoyable working atmosphere as well as to keep up our enthusiasm when sitting inside a laboratory while getting snap-chatted by friends on the beach. We of course also went out sunbathing and swimming, enjoyed some cold beers, traditional Danish dinners, and delicious ice creams during the summer.
Team Members
Anne Pihl Bali |
|
---|---|
Motivation |
Anne Sofie Lærke Hansen |
|
---|---|
Motivation |
Caroline Mosbech |
|
---|---|
Motivation My great interest in synthetic biology is one of the main reasons why I’m participating in iGEM. The great thing about synthetic biology is that we are not only examining and observing nature, but applying it in new contexts. This together with the the fact that it is a field experiencing rapid development and has a huge future potential.
iGEM is a unique opportunity for me to be a part of an ambitious team and to develop a project from absolute scratch to final jamboree. It is amazing how different iGEM projects are and I’m looking forward to seeing this year's contributions. |
Kristian Barrett |
|
---|---|
Motivation |
Kristian Jensen |
|
---|---|
Motivation |
Mark Thomas Østerlund |
|
---|---|
Motivation |
Rasmus Bech |
|
---|---|
Motivation |
Thor Bech Johannesen |
|
---|---|
Motivation |
Advisors
During the project we have had help from a number of university staff and iGEM alumni. These advisors have given us tips on how to use our time efficiently, optimizing protocols and strategies in the lab, and designing the wiki.
Chris Workman |
Mogens Kilstrup |
||
---|---|---|---|
Associate professor, Ph.D., |
Associate professor, Ph.D. |
||
Jan Martinussen |
Ali Altintas |
||
Associate professor, Ph.D., |
Ph.D. student, Graduate engineer, |
||
Kristian Davidsen |
Helen Cook |
||
Stud. B.Sc. Eng., Biotechnology, DTU Kristian was on the 2013 DTU iGEM team and has a lot of laboratory experience and readily shares his knowledge if we have a question regarding a specific protocol, or need help with troubleshooting. |
Stud. M.Sc. Eng., Bioinformatics and Systems Biology, DTU Helen has given advice in our project especially with regard to time management as well as design and programming of the wiki. |
||
Hilde Coumou |
Anne Egholm Pedersen |
||
Ph.D. student, |
Ph.D. student, |