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<p class="MsoNormal"><a name="_Hlk152055189"><b><span lang="EN-US">SmallTalk [about Nanoscience]<o:p></o:p></span></b></a></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US"><o:p> </o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><b><span lang="EN-US">On Monday November 25th
</span></b></span><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">at 15.00h we welcome you all to our SmallTalk seminar series. You are welcome to join us in lecture hall <b>Kollektorn, MC2 with fika</b> or on zoom.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">Our speaker is
<b>Jennifer Gilbert, Postdoc, Chemical Biology, Life Sciences</b>. The seminar is titled "From the Covid vaccine to lactose free milk: How we can use lipid nanoparticles as biomolecule delivery vehicles".
<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US"> <b><o:p></o:p></b></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><b><span lang="EN-US">Abstract:<o:p></o:p></span></b></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">One of the first things you are taught in chemistry at school is that water and oil don’t mix. Some molecules, however, have parts that like water (hydrophilic) and parts that
like oil (hydrophobic or ’water hating’), such as the lipids which make up cell membranes in your body. These lipids are called amphiphilic lipids and are composed of a hydrophilic head group and a hydrophobic hydrocarbon tail. When you mix amphiphilic lipids
with water, they can form a wide variety of structures, from simple spheres to a 2D sheet (bilayer) and intricate 3D channel networks, depending on the lipid shape and its environment (e.g. temperature and pH). This means that we can make complicated structures
with properties, which can be tuned for different applications. One common application in both the food and pharmaceutical industries for these lipid structures is the encapsulation of biomolecules, such as proteins and nucleic acids (like DNA and RNA). As
these biomolecules can be quite sensitive, encapsulation can help to keep them more stable. Here I will present two examples, where we have studied biomolecule encapsulation with two different systems: 1) different types of RNA and DNA in a Covid vaccine style
formulation and 2) proteins used in the food industry to make different dairy products.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US"><o:p> </o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">Looking forward to seeing you live or on Zoom:
</span></span><a href="https://chalmers.zoom.us/j/61929604403#success"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">https://chalmers.zoom.us/j/61929604403#success</span></span><span style="mso-bookmark:_Hlk152055189"></span></a><span style="mso-bookmark:_Hlk152055189">
</span><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US"><o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">Best regards, <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bookmark:_Hlk152055189"><span lang="EN-US">Angela, Nils, Christoph, and Janine</span></span><span lang="EN-US"><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"><o:p> </o:p></span></p>
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