Today, our spotlight is focuses on Megan Behrmann, a PhD candidate in the Department of Chemistry and Biochemistry. Read more about her work with DNA replication below!
What inspired you to pursue a career in STEM?
At its most basic, “science” is the act of using observation and experimentation to understand the world. As a child I wanted to understand everything - I loved taking things apart, asking questions, and experimenting. My parents encouraged curiosity and helped me see science as a tool to understand the world. Growing up I also spent lots of time in the kitchen, and as I baked and boiled and sautéed, I learned how cooking and chemistry are cut from the same cloth. Ever fry an egg? The white going from clear to opaque as it cooks is the result of heat causing proteins to denature and aggregate. Ever salted your pasta water? This helps pasta cook at the correct temperature because ions increase the boiling point. In high school I learned how to make cheese and became fascinated by the use of enzymes and microbes in food. All fermented foods –cheese, wine, sourdough bread, yogurt–are the result of microbes making chemical changes to their environment. What I discovered in the kitchen was biochemistry: the intersection of chemistry and biology fundamental to life. Identifying chemistry in everyday life is still one of my favorite things.
How would you describe your work to the public?
I work in a research lab that studies DNA replication and repair across species, and the proteins involved in these processes. We want to understand the mechanics of how these proteins work, and what can happen if things go wrong. This work is important for understanding genetic disabilities, cancer, and even things like autoimmunity and Alzheimer’s. Specifically, I am interested in the bacterial helicase protein, which is a donut-shaped enzyme responsible for opening the DNA duplex. It acts as a gatekeeper of the DNA and an organizational hub (a sort of home base) for the rest of the replisome proteins. I want to understand how and why DNA mutations occur, and how the helicase plays a role in helping maintain stable genomes. Hopefully, this will lead to better ways to fight bacteria, and better ways to protect our own genes. What do you enjoy doing the most?
At work, my favorite thing that I get to do is use a microscope. We have a whole microscopy center here at Baylor with all different kinds of instruments that are tailored for seeing specific things. I’m a visual person, and there’s something so exciting and beautiful about seeing the data firsthand with my very own eyes. Also, because of how the microscopes work, the space is quiet and dark, so it always feels peaceful and secluded. Outside of work, I love to use food and cooking to create community and bring people together. Its amazing how much you can learn about family and culture just by sitting down together and eating a meal.
Share an accomplishment that a younger you would have thought unachievable.
While there is much more I hope to yet accomplish, my proudest moments are when I get to share my research with an outside audience. When I was younger, I was terrified of giving speeches; I thought I had nothing valuable to say, and that even if I did I would not say it well. But now I seek out opportunities to share my work and have even joined an organization for STEM outreach in classrooms. The first time I had the opportunity to give a research talk to my department I had some nerves, but the primary feeling was one of joy and excitement. I love the work I am doing, and every time I get to share it I am excited because I get to teach the audience something new I’ve discovered. It will be a long time before the work I do can have any impact in medicine, but every time I share my work has impact -it can inspire, spark new ideas, and encourage collaboration and discussion. I have learned that I have a voice, that I have valuable things to contribute to the conversation, and that I love teaching and inspiring others.
If you could give a piece of advice to the younger generation, what would it be?
Pursue your interests and keep doing what inspires you! I didn’t know I would end up in graduate school studying DNA when I was in high school taking cheesemaking classes, cooking, and learning about food chemistry. I wasn’t even sure what I wanted to my major in college to be, but I knew I was interested in chemistry and English so I kept learning and doing things those things I enjoyed. You don’t have to know exactly what you are doing or where you are going; as long as you are inspired and finding joy in what you are learning–keep going. There is value in being well rounded and having diverse skill sets, so don’t specialize too early if you don’t want to. If you are interested in a STEM career, I have two specific pieces of advice: First: Give yourself the option to explore what science and research look like in different fields. I only decided to go to graduate school after spending a summer doing research. Second: ask questions! I learned so much from spending time listening to friends, faculty, and scientists who had different experiences in STEM.
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