Todd Smith - Biochemistry
"Some background in biology and biochemistry is useful to all of us," says Todd Smith. "For example current debates about genetic engineering and genetically-modified foods, and the arguments for and against them, can be quite technical. If students have exposure to ideas in biology they are better prepared to evaluate the information they’re bombarded with. We get to see on a daily basis why it’s relevant."
Todd came to Marlboro from the National Marine Fisheries Service in Rhode Island, where he studied digestive enzyme activity in fish. As a doctoral student at the University of Rhode Island, he studied heat-shock proteins, which provide cells temporary protection from environmental shocks. Todd’s current research focuses on anti-freeze proteins in fish, and how fish control the timing and production of those proteins. At Marlboro he has taught courses in chemistry, biochemistry, human physiology, and molecular biology, while working with students in tutorials on topics ranging from avian physiology to Alzheimer’s disease and neuronal function. "I want to get students interested in a topic, so I show them that I’m interested in the topic, and that I have been for years."
Todd likes "giving students as many ways to explore as they can,” with texts, current research articles, labs, and fieldwork. "I want to show students that people are using these techniques in their cutting-edge research." In addition to encouraging understanding of the social relevance of biochemistry, Todd helps his students see the relevance of sharing findings: "the goal of performing research is to relate it to other people. Being able to effectively communicate what you’ve found is integral to doing science."
B.S., Middlebury College, 1986; M.S., University of Maine, 1991; Ph.D., University of Rhode Island, 1997; Marlboro College 1999 –