Dame Juliet Ann GerrardDNZMFRSNZ (born 1967) is a New Zealand biochemistry academic. She is a professor at the University of Auckland[2] and the New Zealand Prime Minister's Chief Science Advisor.[3]
Early life
Gerrard was born in Nottingham, Nottinghamshire, England, in 1967.[4][5] Her family frequently moved around the United Kingdom when she was a child, living in various locations including Nottingham, Wales and Grimsby.[6] She liked science and focused on chemistry in her studies.[6]
Her research includes investigations of protein-protein interactions, lysinebiosynthesis (particularly the enzyme dihydrodipicolinate synthase) and the application of protein chemistry to the food industry.[15][16][17] She has over 175 publications, including three books.[7]
In June 2018 she was appointed the New Zealand Prime Minister's Chief Science Advisor, succeeding Sir Peter Gluckman[18] and taking up the role for a three-year term starting 1 July 2018.[19] In her role she has tried to "draw on as many science voices as possible", and to be "rigorous, transparent, accessible and inclusive".[6]
Gerrard, Juliet A. (2013). Protein Nanotechnology: Protocols, Instrumentation, and Applications, Second Edition (Methods in Molecular Biology). ISBN978-1-62703-353-4.
Journal papers
Gerrard, Juliet A. (2002). "Protein–protein crosslinking in food: methods, consequences, applications". Trends in Food Science & Technology. 13 (12): 391–399. doi:10.1016/S0924-2244(02)00257-1. ISSN0924-2244.
de Zwart, F.J.; Slow, S.; Payne, R.J.; Lever, M.; George, P.M.; Gerrard, J.A.; Chambers, S.T. (2003). "Glycine betaine and glycine betaine analogues in common foods". Food Chemistry. 83 (2): 197–204. doi:10.1016/S0308-8146(03)00063-3. ISSN0308-8146.
Gerrard, J.A.; Fayle, S.E.; Wilson, A.J.; Newberry, M.P.; Ross, M.; Kavale, S. (1998). "Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase". Journal of Food Science. 63 (3): 472–475. doi:10.1111/j.1365-2621.1998.tb15766.x. ISSN0022-1147.
Hutton, Craig A.; Perugini, Matthew A.; Gerrard, Juliet A. (2007). "Inhibition of lysine biosynthesis: an evolving antibiotic strategy". Molecular BioSystems. 3 (7): 458–465. doi:10.1039/b705624a. ISSN1742-206X. PMID17579770.
Rasiah, I.A.; Sutton, K.H.; Low, F.L.; Lin, H.-M.; Gerrard, J.A. (2005). "Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants". Food Chemistry. 89 (3): 325–332. doi:10.1016/j.foodchem.2004.02.052. ISSN0308-8146.
^Gerrard, Juliet (2002). "Protein–protein crosslinking in food: methods, consequences, applications". Trends in Food Science and Technology. 13 (12): 391–399. doi:10.1016/s0924-2244(02)00257-1.
^Hutton CA, Perugini MA, Gerrard JA (2007). "Inhibition of lysine biosynthesis: an evolving antibiotic strategy". Mol Biosyst. 3 (7): 458–65. doi:10.1039/b705624a. PMID17579770.
^Gerrard, J; SE Fayle; AJ Wilson; MP Newberry; M Ross; S Kavale (1998). "Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase". Journal of Food Science. 63 (3): 472–475. doi:10.1111/j.1365-2621.1998.tb15766.x.