Department of Biochemistry

History

The Department of Biochemistry at the Science Institute was formally established in 2000 when the Department of Chemistry originally set up in the early 1970's was split in two. In 1995, the Biochemistry Department that was then part of the Medical School had been integrated into the Department of Chemistry at the Science Institute. In 2008, the Departments of Biochemistry and Chemistry were again united in an effort to strengthen the framework supporting the increasing number of students working toward higher degrees. The Science Institute is a financially independent research establishment housing and running the natural science's research groups. The academic staff is formally employed by the School of Engineering and Natural Sciences.

Research interests

Six professors are positioned at the Department of Biochemistry; five from the Chemistry unit of the School of Engineering and Natural Sciences and one from the Faculty of Food Science and Nutrition in the School of Health Sciences. In addition, several post-docs and graduate students are employed as research assistants long term. Several undergraduates work on their practical BSc projects in our laboratories from time to time

Research themes include purification, characterization, and practical use of proteins from fish, mammals, and bacteria; structural basis of cold-adaptation as it relates to enzymes; use of cold-active enzymes for industrial use; genetics and expression of enzymes during fish larvae development; metabolic studies in relation to disease; medicinal chemicals from Icelandic plants; membrane proteins in lipid rafts; effects of membrane lipids on hormone receptors. Protein phosphatases.

Present chairman: Dr. Magnús M. Kristjánsson professor.

Ágústa Guðmundsdóttir, BSc, PhD
Professor
Telephone: 525 4796, Email: ag@hi.is

Education: BSc-degree in Food Science from the University of Iceland; PhD in bacteriology from University of Virginia Charlottesville, USA.

Research: Cloning and expression of trypsins from Atlantic cod in bacteria and yeast. Specialty enzymes. Natural antibacterial peptides.

Hörður Filippusson, BSc, PhD
Professor
Telephone: 525 4843, Email: hfil@hi.is

Education: BSc-degree in Biochemistry and PhD in Biochemistry from University of St Andrews, Scotland.

Research: Enzymology. Immobilization of enzymes and proteins. Affinity chromatography methodology. Production of biochemicals from blood and tissues.

Baldur Símonarson, BSc, PhD
Assoc. Professor
Telephone: 525 4846, Email: bsim@hi.is

Education: BSc-degree in Biochemistry from University of Edinburgh in Scotland; PhD in Biochemistry from University of London, England.

Research: Defense of organism again oxidative stress and radicals. Glutathione peroxidase, properties and purification. Antioxidants. The importance of selen.

Valgerður Edda Benediktsdóttir, BSc, MSc
Senior Researcher
Telephone: 695 0895, Email: eb@raunvis.hi.is

Edication: BSc-degree in Chemistry from University of Gothenburg , MSc-degree in Chemistry from University of Iceland.

Research: Cell membranes in heart, composition, hormone receptors and membrane rafts. Effects of omega-3 polyunsaturated fatty acids on membrane function, and location of proteins in rafts.

Bjarni Ásgeirsson, BSc, PhD
Professor
Telephone: 525 4805, Email: bjarni@raunvis.hi.is

Education: BSc-degree in Biology from University of Iceland; BSc-degree and PhD-degree in Biochemistry from the University of Bristol, England.

Research: Cold-active enzymes from bacteria and fish. Structure- function relationships, specificity, catalytic efficiency, stability. Membrane rafts. Protein and lipid assemblies. Proteomics. Lipidomics.

Magnús Már Kristjánsson, BSc, MSc, PhD
Professor
Telephone: 525 4819, Email: mmk@raunvis.hi.is

Education: BSc-degree in Food Science from University of Iceland; MSc-degree in Food Science from the University of California, Davis; PhD in Food Chemistry/Biochemistry from Cornell-University, New York.

Research: Protein and enzyme chemistry. Proteolytic enzymes. Stability of proteins. Temperature-adaptation of enzymes, practical applications of enzymes.

Department of Biochemistry / School of Engineering and Natural Sciences