Mgavi Brathwaite

 MgaviE. Brathwaite

Mgavi E. Brathwaite

  • Courses4
  • Reviews8

Biography

NYU Tandon School of Engineering - Bioinformatics & Molecular Bio

Tandon School of Engineering at NYU/Bioinformatics
Mgavi
Brathwaite
Greater New York City Area
A combined thirty years experience in Genomics with a focus on Sequence Analysis and Bioinformatics. I've worked at DNAStar, Columbia Univ. Genome Center, IBM Watson Center for Computational Biology, Regeneron and NIH/NIA. I am currently the program manager and academic advisor of the MS in Bioinformatics Program at the Tandon School of Engineering at NYU.

Specialties:
Big Data Genomics Program Management
Next Generation sequencing technologies
Sequence Analysis and Annotation
Systems Biology
Scientific Programming


Experience

    Education

    • Lincoln University

      BS

      Chemistry
      Chemistry BS

    • Tuskegee University

      MS

      Plant Genomics
      Bioinformatic analysis of artificial storage protein in transgenic sweet potato

    • Tuskegee University

      Grad Student


      Bioinformatics analysis of artificial storage protein in Sweet Potato.

    Publications

    • Biosynthetic Pathway Analysis for Improving the Cordycepin and Cordycepic Acid Production in Hirsutella sinensis

      Appl Biochem Biotechnol

    • Biosynthetic Pathway Analysis for Improving the Cordycepin and Cordycepic Acid Production in Hirsutella sinensis

      Appl Biochem Biotechnol

    • Biosynthetic Pathway Analysis for Improving the Cordycepin and Cordycepic Acid Production in Hirsutella sinensis

      Appl Biochem Biotechnol

    • Transcriptome sequencing and analysis of the entomopathogenic fungus Hirsutella sinensis isolated from Ophiocordyceps sinensis

      BMS Genomics

      Ophiocordyceps sinensis, a worm and fungus combined mixture which Hirsutella sinensis is parasitic on the caterpillar body, has been used as a traditional medicine or healthy food in China for thousands of years. H. sinensis is reported as the only correct anamorph of O. sinensis and its main active ingredients are similar to the natural O. sinensis.

    BI 7533

    3.3(4)

    BIGY 7643

    1.5(1)