Christopher D. Jarvis

Biography
Christopher D. Jarvis, Professor of Cell Biology, received his B.S. in microbiology from the University of Massachusetts at Amherst and his Ph.D. in medical sciences from the University of Massachusetts Medical School. He did his post-doctoral work in immunology at the National Cancer Institute at the NIH. His research and teaching interests include T-cell development, signal transduction, and the effect of phytochemicals on cells of the immune system. He has also begun a student research program in fermentation science. He served as Dean of the School of Natural Science from 2007-2011. Other interests include astronomy, general aviation, skydiving and zymurgy.

Education
Post-Doctoral Fellowship

Biological Response Modifiers Program

Laboratory of Molecular Immunoregulation

National Cancer Institute

National Institutes of Heatlh

Ph.D. in Medical Sciences

Department of Molecular Genetics and Microbiology.

University of Massachusetts Medical School

B.S. in Microbiology

University of Massachusetts Amherst

Courses
Human Biology

Medicine: Western and Alternative Approaches

Introductory Fermentation Science: Cheesemaking

Gene Cloning

Cell Biology

Molecular Biology

Molecular Medicine Seminar

Immunology

Zymurgy

Advanced Brewing Microbiology

Hop Chemistry

Students I Advise
Tal Schechter (Div II committee member)

Research
The primary goal of Dr. Jarvis’ immunology research is to understand the molecular mechanisms involved in immune cell activation. Dr. Jarvis has examined the role of the lymphoid specific helicase (LSH) in lymphocyte activation and the immunosuppressive and immune stimulating potential of over-the-counter supplements. The specific goal of this latter project is to determine how commercially available immune stimulating phytochemicals (most often sold over the counter as dietary supplements) stimulate cells of the immune system.

Dr. Jarvis has also begun an active program in fermentation science. He has several students working on understanding the microbial diversity and succession in belgian style beers. They have also examined various claims of the health benefits of probiotics found in OTC supplements, yogurt, and other fermented foods. He has also been examining the role of yeast flocculation in the removal of isoalpha acids in finished beer. Dr. Jarvis has also been actively involved in improving undergraduate science education.

Current Projects
We are collaborating with several breweries and cheesemaking artists looking at the science behind the arts so we may help advance both.