帕特里克·吉布尼（Patrick Gibney）博士毕业于德克萨斯大学医学博士Anderson癌症中心Uthealth Biomedical Sciences研究生院，于2009年获得微生物学和分子遗传学学位（现称为MID计划）。在GSBS期间，Gibney继续在普林斯顿大学进行博士后研究，然后在康奈尔大学担任助理教授职位。beplay苹果手机能用吗现在，他教授葡萄酒微生物学的课程，并经营自己的实验室。

是什么激发了您对科学的热情？

It can be hard to pinpoint where my passion for science began, but one major component has to be a number of great teachers and mentors I have had throughout my education, starting from elementary school and continuing today. I suspect another major component is based on exposure to science-related imagery and instruments. As a child, I enjoyed reading and looking at pictures in dinosaur books, or playing with my dad’s old chemistry set, microscope, telescope, and insect collection. In middle school, I saw the original侏罗纪公园整个电影,但是电影,尤其是点燃tle clip with the “Mr. DNA” scene—sparked my interest in molecular genetics. Finally, in my freshman year of college, I noticed a poster on a faculty member’s door with a bacteriophage infecting a bacterium. I hadn’t taken any microbiology at the time, so I wasn’t exactly sure what was being depicted, but I was interested enough to walk into his office and ask about it. This conversation eventually turned into my first research experience.

Why did you choose the Graduate School for your research education?

A faculty member at my undergraduate institution invited a colleague from MD Anderson Cancer Center to visit, present a seminar, and talk to students about the summer undergraduate research program at UTHealth Houston. At least five students from my university drove to Texas to participate in the program that summer. I was randomly placed in the lab of Kevin Morano, PhD, which was a lucky happenstance, as I chose to return after graduation and joined Kevin’s lab as a graduate student. I chose Kevin as my advisor because I felt like he would be a great mentor and that I could learn to be an independent scientist as part of his group.

您目前的职位是什么？

I am currently an assistant professor of wine microbiology in the Food Science department at Cornell University. I am also the E&J Gallo Sesquicentennial Faculty Fellow. I teach classes related to wine microbiology, and my lab works on projects investigating how metabolic pathways are integrated into stress signaling/response as well as more applied projects related to solving problems in the wine and beer industries.

What was your path towards your current position?

研究生院毕业后，我加入了普林斯顿大学博士学位的戴维·博特斯坦（David Botstein）的实验室，进行博士后研究，目的是学习系统生物学方法，并继续探索细胞如何应对压力。beplay苹果手机能用吗在普林斯顿大学度过了一段时间之后，我继续在Calico Life Sciences的Botstein实验室工作，Calico Life Sciences是一家旧金山的生物技术初创公司，致力于了解衰老和与年龄有关的疾病的生物学。在加利福尼亚时，我申请了各种学术职位，并接受了我目前在纽约伊萨卡康奈尔大学的职位。

您最大的成功是什么？

我感到成功的时代与为学生的成就感到自豪。在课堂上，这发生在学生对概念最终“点击”或学习新事物感到鼓舞人心的东西时，就会发生这种情况。在实验室中，这发生在学生发表论文，赢得奖项，进行出色演讲，获得他们想要的工作等时发生这种情况。

您最大的失败是什么？您是如何克服的？

An academic science career is a non-stop parade of failures: failed experiments, rejected applications (funding proposals, manuscripts, awards, jobs, etc.), or simply failing to accomplish daily productivity goals. Importantly, many of these sorts of failures are opportunities to learn and do better next time. Considering that, my method for dealing with failures has been simply to keep trying to do better. At these times, a few quotes occasionally pop up in my head, providing some sense of validation and motivation:

“If you’re going through hell, keep going.” -Winston Churchill

“Fall down seven times, get up eight.” -Japanese proverb

“没有杀死我们的人，使我们变得更强壮。”- 弗雷德雷西尼采

您的科学职业是什么意外的喜悦？

一个意想不到的快乐是我与学习有多少联系Saccharomyces cerevisiae。我真的很喜欢学习这种生物以及在我们整个历史和现在的人类文明与酵母之间的所有联系。在我职业生涯的一部分中，我遇到并与之互动的所有出乎意料的欢乐。最后，很高兴发现我的课程和/或实验室的本科生和研究生非常有动力，并赞赏学习的机会，这使教学和指导很有趣。

What’s something you like to do when you are not working?

我在家里有一个筛选的门廊，享有森林景色。我喜欢在门廊上的吊床上放松身心，并吸收自然的声音，景象和气味。有时我将其与阅读论文或幻想小说相结合。有时我的猫板球会加入我的行列。