Read about Laura Kiessling, Ph.D., in the February 2001 issue.
University of Wisconsin-Madison
In a way, Laura Kiessling is a molecular pastry chef. But her sweet creations don’t grace banquet tables. Instead, the tailor-made, sugar-coated molecules help her understand how cells stick to each other, a process critical to a host of normal and disease-related processes.
Kiessling uses her molecules to better understand—and possibly find new treatments for—conditions like Alzheimer’s disease, excess inflammation and organ rejection, all of which are thought to involve abnormal cell clumping.