Biography:Stephen Liberles
Stephen Liberles is a molecular neuroscientist at Harvard University. Following an undergraduate degree in chemistry at Harvard University, he remained in the Chemistry Department for his Ph.D., working with Stuart Schreiber. He received postdoctoral training with Nobel Laureate Linda B. Buck, where he characterized trace amine associated receptors (TAARs) and formyl peptide receptors. As an independent scientist, he has made advances in understanding olfactory and pheromone signaling in mammalian systems as well as uncovering the roles of the vagus nerve.[1] He is also known for uncovering the molecular basis of sweet taste perception in hummingbirds in joint work with Maude Baldwin and Scott V. Edwards.[2] A second study of his of importance in mechanistic molecular evolution characterized the compounds rodents recognize to avoid carnivore predators.[3]
He currently runs an active research group. His trainees include current faculty members at the Max Planck Institute, Yale University, and Shanghai Jiao Tong University School of Medicine.[4]
References
- ↑ "Stephen Liberles Rersearch Group Research Description". https://liberles.hms.harvard.edu/research.
- ↑ Baldwin, M. W; Toda, Y; Nakagita, T; O'Connell, M. J; Klasing, K. C; Misaka, T; Edwards, S. V; Liberles, S. D (2014). "Evolution of sweet taste perception in hummingbirds by transformation of the ancestral umami receptor". Science 345 (6199): 929–933. doi:10.1126/science.1255097. http://science.sciencemag.org/content/345/6199/929.long.
- ↑ "Detection and avoidance of a carnivore odor by prey". Proc. Natl. Acad. Sci. USA 108: 11235–40. 2011. doi:10.1073/pnas. http://www.pnas.org/content/108/27/11235.long.
- ↑ "Stephen Liberles Research Group Personnel Page". https://liberles.hms.harvard.edu/people.
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