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PALO ALTO, Calif., Aug. 30, 2018 (GLOBE NEWSWIRE) -- Aromyx Corp., maker of the EssenceChip™, the digital platform for measuring taste and smell, today announced the hiring of Drs. Shunling Guo and MidEum Lee for the positions of senior scientists for olfactory receptor assay development.
“We are very pleased to welcome Dr. Shunling Guo and Dr. MidEum Lee to the Aromyx team,” said Chris Hanson, CEO of Aromyx. “Dr. Guo’s extensive experience at Stanford in the laboratories of Drs. Bianxiao Cui and Brian Kobilka and her work at ConfometRx under the direction of Drs. Brian and Tong Sun Kobilka prepared her very well for her research and development role here at Aromyx. Dr. Lee’s expertise in yeast cell biology will be invaluable to the development of the Aromyx sensor platform,” he said.
Dr. Guo’s role at Aromyx is to establish and develop a variety of human olfactory receptor-based assays that will be integral to the Aromyx EssenceChip sensor platform. Dr. Guo will also help populate the EssenceChip with the entire complement of human olfactory and taste receptors, a process already well underway.
Dr. Guo received her Ph.D. at the Institute of Neuroscience, part of the Chinese Academy of Sciences. Dr. Guo was a post-doctoral research fellow in the laboratory of Dr. Bianxiao Cui, a top fellow of Nobel Laureate Dr. Steven Chu at Stanford. She was most recently a scientist at ConfometRx, Inc. of Santa Clara, CA, under the supervision of Nobel Laureate Dr. Brian Kobilka. Dr. Guo is an expert in the field of G-protein coupled receptors (GPCRs). She has extensive experience with mammalian, yeast, and insect culture as well as development of GPCR-based functional assay platforms for screening small molecule compounds and ligand binding assays. Dr. Guo developed high throughput screening plate-based detection assays for biomarkers in various GPCR signaling pathways.
Dr. MidEum Lee was formerly a post-doctoral research fellow at Dartmouth College Geisel School of Medicine in the laboratory of Professor Jamie Moseley. While in the Moseley Laboratory, she developed quantitative in vitro and cell based signaling assays. Dr. Lee is an expert in yeast cell biology focusing on kinase signaling and other cellular signaling pathways.
Dr. Lee’s role at the Aromyx Corporation is to develop in vivo and in vitro yeast-based olfactory and taste sensors for the Aromyx sensor platform.
Dr. Lee received her Ph.D. from Ohio State University where she studied under the direction of Dr. Hay-Oak Park in the Department of Molecular, Cellular, and Developmental Biology. Dr. Lee focused her studies on diagnostic biomarkers, yeast polarity and stress signaling pathways, and developing large-scale screening protocols for identification of GTPase signaling pathways.
Aromyx is a Stanford University- and venture capital-backed biotech and data science startup in Palo Alto. We have developed a CRISPR-constructed proprietary sensor to measure smell and taste by cloning olfactory receptors from the nose and tongue onto a disposable biochip, with a digital readout. We apply artificial intelligence to the resulting data to give customers insights unobtainable with other technologies. The resultant data improves the products you use every day and will revolutionize industries from food & beverage to pharma to agriculture.
Aromyx has its headquarters in Palo Alto, Calif.