Harnessing the power of robotics and machine intelligence, researchers from Rutgers University and Princeton Engineering have found a way to design stable proteins in a fraction of the time it historically took to stabilize enzymes which are used in various applications including dietary supplements, diagnostics, cleaning products, and biofuel and food production. “Enzymes are used in a wide variety of commercial, medicinal and industrial applications,” said Adam Gormley, an assistance professor of biomedical engineering at Rutgers University–New Brunswick. “In each application, extensive efforts are made to stabilize the enzyme to retain activity in harsh environments. Our platform approach provides a new opportunity to accelerate stabilization efforts across all these applications.” Led by Gormley and Michael Webb of Princeton University, the researchers published their findings in the journal Advanced Materials. To read the full story.