Modern Science Meets Vintage Wine
Angie Hilliker Ph.D |
TEDxGraceStreetWomen
• December 2018
Modern DNA sequencing is revolutionizing science, medicine, and genealogy. But what can it tell us about vintage wine? Dr. Angie Hilliker is a molecular biologist and associate professor at the University of Richmond. She is using modern DNA technology to analyze the samples from a historic bottle of 200 year old wine. Can DNA sequencing tell us more about what yeast were used to make wine? Did those yeast have traits that differ from yeast used in modern winemaking? Dr. Hilliker is partnering with Preservation Virginia and the John Marshall House to explore whether modern molecular biology can give new insight into the history of production of one of early America’s favorite wines.
Angie Hilliker | Biologist
Dr. Angie Hilliker, is an associate professor at the University of Richmond (UR), with a particular interest in the properties of yeast. Hilliker teaches genetics and molecular biology within the Biology Department and the science of brewing for UR’s Beer Brewing Certificate program. Hillliker’s research lab focuses on how cells control their genetic information to make the resources needed for life. She uses yeast as a model for cells because no one complains when you mutate them, but they are surprisingly similar to humans in some ways. Her research with yeast has led to new forays into the science of brewing and winemaking. Her work at the University of Richmond allows her to explore the world through the lens of biology while discovering something new to add to our collective knowledge. Being able to do this research with undergraduates means she is surrounded by enthusiastic learners and helping to shape the next generation of scientific thinkers.
Hilliker earned her B.A. in Biology at Oberlin College and her Ph.D in Molecular Genetics and Cell Biology at the University of Chicago.