Amie McClellan is a cell biologist who utilizes baker’s yeast with a very serious goal in mind: to explore how “molecular chaperones” participate in helping proteins attain and maintain their structure and function, and how this relates to human diseases that arise when this process goes awry.
A cell biologist known for her work on molecular chaperones, McClellan uses the budding yeast Saccharomyces cerevisiae as a model system to explore questions of cellular protein folding and degradation. She was the recipient of an R15 AREA grant from the National Institutes of Health for her work on Hsp90. Her numerous first-author research and review articles have appeared in the scientific journals Cell, Nature Cell Biology, Molecular and Cellular Biology, Genetics, and Molecular Biology of the Cell, among others. She is currently a member of the American Association for the Advancement of Science and the American Society for Cell Biology. BS, Chatham College; PhD, University of Pittsburgh; postdoctoral work, Stanford University. McClellan has taught at Bennington since 2006.